Fiona Bird lives ‘the seaweed dream’. She forages for seaweed in the clear Outer Hebridean waters on an almost daily basis and cooks with it most days. This book offers imaginative solutions to incorporating seaweed into our daily fare. Fiona Birds tells us how seaweed can be foraged, cleansed, and prepared for use in the kitchen. She also gives us a history of seaweed gathering, including the ‘seaweed sisterhood’.

“The space revealed at low tide is magical. The dimension of the ocean’s secret garden is never the same on two consecutive days, and the etheral nature and variation of its contents makes it compulsive viewing.”

Fiona Bird “Seaweed in the Kitchen: How to forage, prepare and cook with seaweed”. First published in 2015. This revisited edition is published by Prospect Books in 2019. Donated to the library by Fiona Bird ❤️

Photos by Anna Iltnere / Sea Library