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.
|Publisher:||Columbia University Press|
|Series:||Arts and Traditions of the Table: Perspectives on Culinary History|
|Product dimensions:||6.60(w) x 9.80(h) x 0.50(d)|
|Age Range:||18 Years|
About 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.
Table of Contents
1. Insects: Essential and Delicious
Six Legs and Other Features
Eating Insects: "A Question of Education", by Kofi Annan
Cooking with Edible Insects
"You Have to Eat Away the Fear", by Pierre Wind
Everyone Eats Insects
Shrimp or Grasshopper?
"I Could Eat Insects Anytime, Day or Night", by Harmke Klunder
Weaver Ants in Asia
Wasp Larvae in Japan
Termites: A Royal Meal
Lake Flies in East Africa
"The Tortillas from Way Back When", by Edoardo Ramos Anaya
Spirited Caterpillars in Mexico
Long-Horned Grasshoppers in East Africa
"Insects Are Buzzing All Around Me", by Johan Verbon
Recipes: Five Snacks
Bugsit Goreng (Fried Wontons)
Mini Spring Rolls
2. Is It Healthy?
Fish Friday, Meatloaf Wednesday, Insect Tuesday, by Margot Calis
"A World That Works", by Marian Peters
Eating Insects Safely
What Kinds of Insects Can Be Eaten?
Insect Consumption and Health
Recipes: Five Appetizers
Flower Power Salad
3. Eating Insects: Naturally!
"Some People Won't Try Anything New", by Jan Ruig
Recipes: Eleven Entrées
Tagliatelle with Creamy Herb Sauce
Wild Mushroom Risotto
Chili con Carne
"Valuable, Abundant, and Available to Everybody", by Daniella Martin
"Bonbon Sauterelle", by Robèrt Van Beckhoven
Cochineal from Peru
Maggot Cheese in Sardinia
Palm Beetles in the Tropics
Dragonfly Larvae in China
Recipes: Five Festive Dishes
"An Exploration of Deliciousness", by René Redzepi
"The Next Generation's Shrimp Cocktail", by Katja Gruijters
Spiders in Cambodia
Moths in Italy and Australia
Recipes: Six Desserts
Buffalo Cinnamon Cookies
4. On the Future and Sustainability
Mopane Caterpillars in Southern Africa
Silk Moth Pupae in China
Food for Astronauts
"I've Always Put Everything in My Mouth", by Jan Fabre
Shellac from India
Jumping Plant Lice in South Africa and Australia
Insects: A Sustainable Alternative to Meat
"A New Episode in the History of Our Civilization", by Herman Wijffels
Insect Consumption: A Global Perspective, by Paul Vantomme
Insect Consumption: The Future
Resources and Suppliers