- Green, Slimy and Delicious: Eating Seaweed
- Sunday Telegraph Magazine
London, 1986,1,500 words; extracts
When I wrote this article French chefs were beginning to play with seaweed, taking their inspiration from Japanese cooking. It was another ten years or so before agar agar became the basis for hot gelatines and foams and there is still such a long way to go - for example, who has yet captured the marine aromas of the sea's own greenery?