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The Seaweed Cookbook features one of the best-known ingredients in Welsh cooking: seaweed, most commonly recognized in its cooked form as laverbread. Along with recipes for traditional Welsh laverbread, there are also notes on the use of seaweed in modern cooking such as making a sauce for fish dishes and an accompaniment to Welsh lamb. Includes metric measures and a conversion table.
Author Biography
Gilli Davies has worked with food for more than 30 years, with many cookbooks based on local food culture in Wales and Cyprus. Huw Jones is a food photographer.
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