The Insect Cookbook

Synopsis

Insects will be appearing on our store shelves, menus, and plates within the decade. 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.Insects are delicious and healthy. A large proportion of the world's population eats them as a delicacy. In Mexico, roasted ants are considered a treat, and the Japanese adore wasps. Insects not only are a tasty and versatile ingredient in the kitchen, but also are full of protein. Furthermore, insect farming is much more sustainable than meat production. The Insect Cookbook contains delicious recipes; 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); and all you want to know about cooking with insects, teaching twenty-first-century consumers where to buy insects, which ones are edible, and how to store and prepare them at home and in commercial spaces.

Copyright:

2012

Book Details

Book Quality:

Publisher Quality

ISBN-13:

9780231536219

Related ISBNs:

9780231166843

Publisher:

Columbia University Press

Date of Addition:

03/04/14

Copyrighted By:

Françoise Takken-Kaminker, Arnold Van Huis, Henk Van Gurp, Marcel Dicke, Diane Blumenfeld-Schaap

Adult content:

No

Language:

English

Has Image Descriptions:

No

Categories:

Nonfiction, Science, Animals, Cooking, Food and Wine, Outdoors and Nature, Earth Sciences

Submitted By:

Bookshare Staff

Usage Restrictions:

This is a copyrighted book.