The Insect Cookbook : : Food for a Sustainable Planet / / Arnold van Huis, Henk van Gurp, Marcel Dicke.

• Superior document: Title is part of eBook package: De Gruyter Columbia University Press Complete eBook-Package 2014-2015
• VerfasserIn: van Huis, Arnold,; Dicke, Marcel,; van Gurp, Henk,
• MitwirkendeR: Annan, Kofi,; Beckhoven, Robèrt Van,; Calis, Margot,; Fabre, Jan,; Fresco, Louise O.,; Gruijters, Katja,; Klunder, Harmke,; Martin, Daniella,; Peters, Marian,; Ramos Anaya, Edoardo,; Redzepi, René,; Ruig, Jan,; Vantomme, Paul,; Verbon, Johan,; Wijffels, Herman,; Wind, Pierre,
• TeilnehmendeR: Blumenfeld-Schaap, Diane.; Takken-Kaminker, Françoise.
• Place / Publishing House: New York, NY : : Columbia University Press, , [2014]; ©2014
• Year of Publication: 2014
• Language: English
• Series: Arts and Traditions of the Table: Perspectives on Culinary History
• Physical Description: 1 online resource (216 p.) :; 126 color photographs

The Definitive Guide to Insects as a Sustainable Food SourceIn 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.

Table of Contents

Frontmatter -- Contents -- Foreword -- Preface -- Acknowledgments -- 1. Insects: Essential and Delicious -- Six legs and other features -- Eating insects: "A Question of education" -- Cooking with Edible Insects -- "You Have to eat away the Fear" -- Everyone Eats Insects -- Shrimp or Grasshopper? -- "I could eat insects anytime, day or night" -- Weaver Ants in Asia -- Wasp larvae in Japan -- Termites: A royal Meal -- Lake Flies in East Africa -- "The tortillas from Way back When" -- Spirited Caterpillars in Mexico -- Long-Horned Grasshoppers in East Africa -- "Insects Are buzzing All Around Me" -- Recipes: Five Snacks -- 2. Is It Healthy? -- Fish Friday, Meat Loaf Wednesday, Insect Tuesday -- "A World That Works" -- Eating Insects Safely -- What Kinds of Insects Can Be Eaten? -- Insect Consumption and Health -- Recipes: Five Appetizers -- 3. Eating Insects: Naturally! -- "Some People Won't Try Anything New" -- Recipes: Eleven Main Dishes -- "Valuable, Abundant, and Available to Everybody" -- "Bonbon Sauterelle" -- Cochineal from Peru -- Maggot Cheese in Sardinia -- Palm Beetles in the Tropics -- Dragonfly Larvae in China -- Recipes: Five Festive Dishes -- "An Exploration of Deliciousness" -- "The Next Generation's Shrimp Cocktail" -- Spiders in Cambodia -- Moths in Italy and Australia -- Recipes: Six Desserts -- 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" -- 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" -- Insect Consumption: A Global Perspective -- Insect Consumption: The Future -- Resources and Suppliers -- Index