Creepy Crawly Cuisine: The Gourmet Guide to Edible Insects

Overview

An introduction to the world of edible insects, complete with recipes and color photographs.

Includes an historical look at the use of edible insects in indigenous cultures.

Provides information on where to obtain insects and how to store and prepare them.

Includes over 60 gourmet recipes, complete with stunning color photographs.

The most wholesome source of protein on earth...

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Creepy Crawly Cuisine

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Overview

An introduction to the world of edible insects, complete with recipes and color photographs.

Includes an historical look at the use of edible insects in indigenous cultures.

Provides information on where to obtain insects and how to store and prepare them.

Includes over 60 gourmet recipes, complete with stunning color photographs.

The most wholesome source of protein on earth cannot be found in any supermarket in the United States, but it can be found right in your backyard! Insects have been a staple food of almost every indigenous culture, not only because of their delicious flavor but also because they provide a more complete protein than soy, meat, or fish, and are concentrated sources of calcium, niacin, magnesium, potassium, the B-vitamins, and many other nutrients. As the world heads for food shortages in the next century insects can help meet humanity's growing nutritional needs.

Creepy Crawly Cuisine tells you everything you need to know to make insects a part of your diet. It includes an overview of the use of edible insects by indigenous cultures, information on where to obtain insects and how to store and prepare them, and over 60 gourmet recipes, complete with stunning color photographs, that let you take the cooking of insects to dazzling culinary heights. As practical as it is unique, Creepy Crawly Cuisine is the ideal gift for followers of the Diet for a Small Planet, adventurous epicures, and cooks who think they have seen it all.

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Editorial Reviews

Christian Science Monitor
Includes color photographs, 60 recipes, and a history of edible insects. The author, a professor at the National University of Mexico in Mexico City, is arguably the world's leading authority on edible insects.
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Product Details

  • ISBN-13: 9780892817474
  • Publisher: Inner Traditions/Bear & Company
  • Publication date: 2/28/1998
  • Edition description: Original
  • Pages: 160
  • Sales rank: 730,336
  • Product dimensions: 8.00 (w) x 8.00 (h) x 0.40 (d)

Meet the Author

Julieta Ramos-Elorduy is one of the world's foremost authorities on edible insects. She has worked extensively with Native American tribes in Mexico and is a professor in the Institute of Biology at the National University of Mexico in Mexico City. Peter Menzel is one of Napa Valley's leading photographers. He is the author of Material World: A global Family Portrait.

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Table of Contents

Foreword

1. Introduction

2. Entomophagy Around the World

3. Entomophagy in the United States

4. Nutrition and Entomophagy

5. Preparing and Cleaning Insects

Recipes

Resources

Bibliography

Index of Scientific Names

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