The Insect Cookbook: Food for a Sustainable PlanetInsects 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. |
Contents
Essential and Delicious | 1 |
Six Legs and Other Features
| 2 |
A Question of Education by Kofi Annan
| 6 |
Cooking with Edible Insects
| 12 |
You Have to Eat Away the Fear by Pierre Wind
| 15 |
Everyone Eats Insects
| 19 |
I Could Eat Insects Anytime Day or Night by Harmke Klunder
| 21 |
Weaver Ants in Asia
| 26 |
Jambalaya
| 100 |
Insect Burgers
| 102 |
Volsauvent
| 104 |
Quiche
| 106 |
Valuable Abundant and Available to Everybody by Daniella Martin
| 108 |
Bonbon Sauterelle by Robèrt Van Beckhoven
| 113 |
Cochineal from Peru | 116 |
Maggot Cheese in Sardinia
| 117 |
A Royal Meal
| 28 |
Lake Flies in East Africa
| 31 |
The Tortillas from Way Back When by Edoardo Ramos Anaya
| 32 |
Spirited Caterpillars in Mexico
| 35 |
Insects Are Buzzing All Around Me by Johan Verbon
| 38 |
Five Snacks
| 42 |
Mexican Chapulines
| 43 |
Dim Sum
| 44 |
Bitterbug Bites
| 46 |
Bugsit Goreng Fried Wontons
| 48 |
Mini Spring Rolls
| 50 |
2 Is It Healthy?
| 52 |
Fish Friday Meatloaf Wednesday Insect Tuesday by Margot Calis
| 54 |
A World That Works by Marian Peters
| 58 |
Eating Insects Safely
| 64 |
What Kinds of Insects Can Be Eaten?
| 66 |
Five Appetizers
| 70 |
Flower Power Salad
| 71 |
Thai Salad
| 72 |
Vegetable Carpaccio
| 74 |
Pumpkin Soup
| 76 |
Couscous Salad
| 78 |
Naturally
| 81 |
Some People Wont Try Anything New by Jan Ruig
| 82 |
Eleven Entrées
| 86 |
Minestrone
| 87 |
Tagliatelle with Creamy Herb Sauce
| 88 |
Ravioli
| 90 |
Wild Mushroom Risotto
| 92 |
Hakuna Matata
| 94 |
Chili con Carne
| 96 |
Chop Suey
| 98 |
Palm Beetles in the Tropics
| 118 |
Dragonfly Larvae in China
| 119 |
Five Festive Dishes
| 122 |
Chebugschichi
| 123 |
Hopper Kebabs
| 124 |
Pizza
| 126 |
Bugitos
| 128 |
Crêpes
| 130 |
An Exploration of Deliciousness by René Redzepi
| 132 |
The Next Generations Shrimp Cocktail by Katja Gruijters
| 138 |
Spiders in Cambodia
| 141 |
Moths in Italy and Australia
| 142 |
Six Desserts
| 144 |
Chocolate Cupcakes
| 145 |
Buglava
| 146 |
Tarte Tatin
| 148 |
Chocolate Cake
| 150 |
Buffalo Snaps
| 152 |
Buffalo Cinnamon Cookies
| 153 |
4 On the Future and Sustainability
| 155 |
Mopane Caterpillars in Southern Africa
| 156 |
Silk Moth Pupae in China
| 158 |
Food for Astronauts
| 160 |
Ive Always Put Everything in My Mouth by Jan Fabre
| 162 |
Shellac from India
| 166 |
A Sustainable Alternative to Meat
| 168 |
A New Episode in the History of Our Civilization by Herman Wijffels
| 171 |
A Global Perspective by Paul Vantomme
| 175 |
The Future
| 177 |
Resources and Suppliers
| 179 |
183 | |
Other editions - View all
The Insect Cookbook: Food for a Sustainable Planet Arnold van Huis,Henk van Gurp,Marcel Dicke Limited preview - 2014 |
The Insect Cookbook: Food for a Sustainable Planet Arnold Van Huis,Henk Van Gurp,Marcel Dicke No preview available - 2015 |
Common terms and phrases
¼ cup Africa animal proteins Arnold van Huis beef beetles bell pepper black pepper bouillon cube bowl buffalo worms bugs cake chapulines cheese chef chocolate cooking cream crickets cup 25 g delicious diced dish dough Dutch eaten eating insects edible insects entomophagy equipment needed feed finely chopped flavor fresh freshly ground black garlic garlic clove grasshoppers ground black pepper Gurp heat and fry Herman Wijffels ingredients Jan fabre juice Kofi Annan large egg larvae legs and wings lightly browned locusts lotte stekelenburg marinade meal mealworms meat medium-high heat minutes mixture mopane mushrooms Netherlands olive oil percent pound powder Preheat the oven pupae recipes Redzepi restaurants rice Ruig salad salt and freshly sauce SERvES shrimp silk moth sliced snack soy sauce spring onions Sprinkle stir-fry sugar sunflower oil tablespoons tablespoons olive oil taste termites tomatoes tortilla vegetable Wageningen wasp Weaver ant wings removed