The Insect Cookbook: Food for a Sustainable Planet (Arts and Traditions of the Table: Perspectives on Culinary History)

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 Bu g. 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. xi xv xvii Insects: Essential and Delicious Six Legs and Other Features Kofi Annan, former Secretary-General of the United Nations: Cooking with Edible Insects Pierre Wind, Top Chef: Everyone Eats Insects Shrimp or Grasshopper? Harmke Klunder, Researcher: Weaver Ants in Asia Wasp Larvae in Japan Termites: A Royal Meal Lake Flies in East Africa Edoardo Ramos Anaya, Storyteller: Spirited Caterpillars in Mexico Long-Horned Grasshoppers in East Africa Johan Verbon, Chef de Cuisine: Recipes: Five Snacks Mexican Chapulines Dim Sum Bitterbug Bites Bugsit Goreng (Fried Wontons) Mini Spring Rolls Is It Healthy? Margot Calis, Insect Farmer: Marian Peters, Innovator: 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 Eating Insects: Naturally! Jan Ruig, Poultry and Game Specialist: Recipes: Eleven Main Dishes Minestrone Tagliatelle with Creamy Herb Sauce Ravioli Wild Mushroom Risotto Hakuna Matata Chili con Carne Chop Suey Jambalaya Insect Burgers Vols-au-vent Quiche Daniela Martin, Edible-Insect Advocate: Robert van Beckhoven, Pastry Chef: 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 Crêpes René Redzepi, Top Chef: Katja Gruijters, Food Designer: Spiders in Cambodia Moths in Italy and Australia Recipes: Six Desserts Chocolate Cupcakes Buglava Tarte Tatin Chocolate Cake Buffalo Snaps Buffalo Cinnamon Cookies On the Future and Sustainability Mopane Caterpillars in Southern Africa Silk Moth Pupae in China Food for Astronauts Jan Fabre, Artist: Shellac from India Jumping Plant Lice in South Africa and Australia Insects: A Sustainable Alternative to Meat Herman Wijffels, Politician: Paul Vantomme, FAO Official: Insect Consumption: The Future 179 183 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 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. An attractive mixture of background information on insects, their anatomy and history of use in food and other products, food culture, recipes, and interviews. 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, and they discuss ways to convince Americans and Europeans to eat insects. 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