The Insect Cookbook
Food for a Sustainable Planet
Mitarbeit: Dicke, Marcel; Takken-Kaminker, Francoise; Van Huis, Arnold; Van Gurp, Henk; Blumenfeld-Schaap, Diane
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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 worlds most chic dishes. Insects are delicious and healthy. A large proportion of the worlds population eats them as a delicacy. In Mexico, roasted ants are considered a tr...
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 worlds most chic dishes. Insects are delicious and healthy. A large proportion of the worlds population eats them as a delicacy. In Mexico, roasted ants are considered a treat, and the Japanese adore wasps. 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.
