"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."
"Foreword Preface Acknowledgments 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 Mexican Chapulines Dim Sum Bitterbug Bites 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 Thai Salad Vegetable Carpaccio Pumpkin Soup Couscous Salad 3. Eating Insects: Naturally! ""Some People Won't Try Anything New"", by Jan Ruig Recipes: Eleven Entrees Minestrone Tagliatelle with Creamy Herb Sauce Ravioli Wild Mushroom Risotto Hakuna Matata Chili con Carne Chop Suey Jambalaya Insect Burgers Vols-au-vent Quiche ""Valuable, Abundant, and Available to Everybody"", by Daniella Martin ""Bonbon Sauterelle"", by Robert Van Beckhoven Cochineal from Peru Maggot Cheese in Sardinia Palm Beetles in the Tropics Dragonfly Larvae in China Recipes: Five Festive Dishes Chebugschichi Hopper Kebabs Pizza Bugitos Crepes ""An Exploration of Deliciousness"", by Rene Redzepi ""The Next Generation's Shrimp Cocktail"", by Katja Gruijters Spiders in Cambodia Moths in Italy and Australia Recipes: Six Desserts Chocolate Cupcakes Buglava Tarte Tatin Chocolate Cake Buffalo Snaps 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 Index"
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.
Reviews for The Insect Cookbook: Food for a Sustainable Planet
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. -- Job Ubbink, Food Concept & Physical Design The Mill , Switzerland 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. -- Theresia de Vroom, Loyola Marymount University
- Winner of First Place Winner for Cookbooks 2014
