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The Insect Cookbook: Food for a Sustainable Planet
     

The Insect Cookbook: Food for a Sustainable Planet

3.0 1
by Arnold van van Huis, Henk van van Gurp, Marcel Dicke, Francoise Takken-Kaminker (Translator), Diane Blumenfeld-Schaap (Translator)
 

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The Definitive Guide to Insects as a Sustainable Food Source

In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make

Overview

The Definitive Guide to Insects as a Sustainable Food Source

In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world's most chic dishes.

"Invite politicians to dinner and let them tell the world how delicious it is.... They will proudly go around and say, 'I ate crickets, I ate locusts, and they were delicious.'"—Kofi Annan

The Insect Cookbook features delicious recipes and interviews with top chefs, insect farmers, political figures, and nutrition experts, including chef René Redzepi, whose establishment was elected three times as "best restaurant of the world"; Kofi Annan, former secretary-general of the United Nations; and Daniella Martin of Girl Meets Bug. The book contains all you need to know about cooking with insects, where to buy them, which ones are edible, and how to store and prepare them at home and in commercial spaces.

Editorial Reviews

From the Publisher

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Columbia University Press

Nature - Barbara Kiser
Tarte tatin with chocolate-coated grasshoppers? With 2 billion of us already popping mealworms and more, this is a case of joining the crowd.

Permaculture
This thoroughly enjoyable entomophagy primer is much more than a cookbook and, due to its interesting vignette style, keeps the reader's attention firmly fixed throughout. It pushes the boundaries of what is acceptable - an important thing to do at a time of such radical environmental destruction... this could constitute the next great culinary revolution.

Food Security
Excellent and fascinating... Insects have the potential to come to the rescue and the sooner we get used to the idea, the better!

Job Ubbink
An attractive mixture of background information on insects, their anatomy and history of use in food and other products, food culture, recipes, and interviews. It is very carefully prepared and a pleasure to read.

Theresia de Vroom
Beautifully presented and well written, The Insect Cookbook has a variety of authorities to support its case that we need to consider incorporating insects into our diets for ecological reasons.

Gastronomica
The Insect Cookbook is a fascinating read and an excellent introduction to the topic of entomophagy. It offers not only an unusual lens through which to view broader debates and food security and the resource efficiency of our current food system, but also a recipe for fried tarantulas.

Explorer's Journal
Our food future is here and needs to be embraced. This book will... start you down the road of culinary adventures.

Product Details

ISBN-13:
9780231166843
Publisher:
Columbia University Press
Publication date:
03/04/2014
Series:
Arts and Traditions of the Table: Perspectives on Culinary History Series
Pages:
216
Sales rank:
1,053,561
Product dimensions:
7.00(w) x 10.10(h) x 0.80(d)
Age Range:
18 Years

What People are Saying About This

Theresia de Vroom
The book is beautifully presented, well-written, and has a variety of authorities to support its case that we need to consider incorporating insects into our diets for ecological reasons.

Job Ubbink
An attractive mixture of background information on insects, their anatomy, history of use in food and other products, food culture, recipes and interviews, Van Huis' book is very carefully prepared and a pleasure to read.

Meet the Author

Arnold van Huis is emeritus professor of tropical entomology at Wageningen University and is a consultant on insects as food and feed to the Food and Agriculture Organization of the United Nations.

Henk van Gurp is a cooking instructor at the Rijn IJssel Hotel and Tourism School in Wageningen and has been involved with entomophagy (the eating of insects) for almost twenty years.

Marcel Dicke is professor of entomology at Wageningen University and Rhodes Professor at Cornell University. In 2006, he and his team organized the Wageningen–City of Insects festival.

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The Insect Cookbook: Food for a Sustainable Planet 3 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
Okay, so while reading this book, I discovered something very disturbing: I have Entomophagophobia. This basically translates to ‘A fear of eating bugs’. Didn’t know I had it, but now I certainly do! I spent the first half of this book gagging at just the thought of eating the food described. The authors have attempted to introduce a very interesting topic: how do we convince the world to eat more bugs? It’s a great idea, by doing so we could help famine stricken countries by giving them the protein they so desperately need – and in a dose that is both likely more readily available as well as containing more nutrients and iron per gram than more traditional protein sources. Added to the equation is the fact that less land will have to be cleared and there will be a significant lowering of the protein carbon footprint thanks to the consumption of insects over hamburgers. Will the western world succumb though? The authors do their best to try and entice the reader into an entomo-enriched diet. There are plenty of recipes that cover many different cultures in an effort to tease people with their proclaimed culinary delight. Will it work though? Honestly, I’m not so sure. Yet something weird happened two thirds of the way through this book, once they mentioned the fact that people eat honey (which, in a nutshell, is bee vomit), I started to be okay with this concept. This probably should have been the main focal point for the authors if they want westerners to try bugs, rather than the ‘save the world‘ route they took. At times it really felt like the authors were forcing insect cuisine on the reader. Then, at other times, there was  a feeling that they were almost looking down on the readers, with their ‘we just need to trick the dumb humans into eating bugs and then we will be able to control the masses‘ attitude (at times). Yet, reading the interaction between the authors and the people they interviewed talk about their passion for bugs and treating them as a food source was inspiring. Overall, I am giving The Insect Cookbook: Food for a Sustainable Planet by Arnold van Huis, Henk van Gurp and Marcel Dicke 3 out of 5 stars.