Georgina Campbell, Ireland’s leading food and hospitality writer …
A remarkable book by any standards, it comes as no surprise to find that Prannie Rhatigan’s Irish Seaweed Kitchen was many years in the making – the wonder of it is that this wide ranging, searching and very beautiful work ever went to press at all, as its subject is clearly a work in progress for this gifted medical doctor, organic gardener and Slow Food cook... full review
John McKenna, The Bridgestone Guides
‘The most valuable cookery books unveil what is before our eyes, or under our feet, but which we don’t yet appreciate. Prannie Rhatigan’s book performs that demystifying act, superbly. There is a lifetime’s learning here, and a lifetime’s cooking with seaweeds to be enjoyed, thanks to Prannie’s devoted research and endless sense of enquiry’.
Matt Murphy, Sherkin Island Marine Station
For all those who have always wanted to try cooking with seaweed, this recipe book will take the trepidation out of it. It’s a beautiful publication and would make a wonderful gift for anyone interested in cooking with these natural ingredients... full review
Mairin Ui Chomain, Irish Food Writers Guild
.. the most exciting cookbook to reach our shelves in a long, long time, its fresh and individual approach reflects a way of life, making it compulsive reading for anyone who loves food and the coastline...this badly neglected vegetable receives the love, imagination and creativity it deserves. Written in Prannie’s distinctive style ... lucid and charming ... this book is an inspiration and a joy to read. Bravo. Maith thú’
Ross Golden-Bannon, Editor, Food & Wine Magazine and restaurant critic, The Sunday Business Post
‘While others may look to the Mediterranean for culinary inspiration Prannie turns to our shoreline and our rich heritage of seaweeds. She has created a book with an astonishing breadth of recipes and depth of healthful knowledge using seaweed as the ingredient for sweet and savoury dishes, and a healthier diet.'
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