The Insect Cookbook

Food for a Sustainable Planet
Erscheinungsjahr 2014
ISBN: 978-0-231-16684-3
Verlag: Columbia University Press

Buch, Englisch, 216 Seiten, Format (B × H): 184 mm x 262 mm, Gewicht: 756 g

Reihe: 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 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.

Autoren/Hrsg.

Huis, Arnold van

Gurp, Henk van

Dicke, Marcel

Weitere Mitwirkende

Takken-Kaminker, Francoise

Takken-Kaminker, Françoise

Blumenfeld-Schaap, Diane

Fachgebiete

• Naturwissenschaften Biowissenschaften Tierkunde / Zoologie Wirbellose (Invertebrata) Insekten (Entomologie)
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

ForewordPrefaceAcknowledgments1. Insects: Essential and Delicious Six Legs and Other FeaturesEating Insects: "A Question of Education", by Kofi AnnanCooking with Edible Insects"You Have to Eat Away the Fear", by Pierre WindEveryone Eats InsectsShrimp or Grasshopper?"I Could Eat Insects Anytime, Day or Night", by Harmke KlunderWeaver Ants in AsiaWasp Larvae in JapanTermites: A Royal Meal Lake Flies in East Africa"The Tortillas from Way Back When", by Edoardo Ramos AnayaSpirited Caterpillars in MexicoLong-Horned Grasshoppers in East Africa"Insects Are Buzzing All Around Me", by Johan VerbonRecipes: Five SnacksMexican ChapulinesDim SumBitterbug BitesBugsit Goreng (Fried Wontons)Mini Spring Rolls2. Is It Healthy? Fish Friday, Meatloaf Wednesday, Insect Tuesday, by Margot Calis"A World That Works", by Marian PetersEating Insects SafelyWhat Kinds of Insects Can Be Eaten?Insect Consumption and HealthRecipes: Five AppetizersFlower Power SaladThai SaladVegetable CarpaccioPumpkin SoupCouscous Salad3. Eating Insects: Naturally!"Some People Won't Try Anything New", by Jan RuigRecipes: Eleven EntréesMinestroneTagliatelle with Creamy Herb SauceRavioliWild Mushroom RisottoHakuna MatataChili con CarneChop SueyJambalayaInsect BurgersVols-au-ventQuiche"Valuable, Abundant, and Available to Everybody", by Daniella Martin"Bonbon Sauterelle", by Robèrt Van BeckhovenCochineal from Peru Maggot Cheese in SardiniaPalm Beetles in the TropicsDragonfly Larvae in ChinaRecipes: Five Festive DishesChebugschichiHopper KebabsPizzaBugitosCrêpes"An Exploration of Deliciousness", by René Redzepi"The Next Generation's Shrimp Cocktail", by Katja GruijtersSpiders in CambodiaMoths in Italy and AustraliaRecipes: Six DessertsChocolate CupcakesBuglavaTarte TatinChocolate CakeBuffalo SnapsBuffalo Cinnamon Cookies4. On the Future and SustainabilityMopane Caterpillars in Southern AfricaSilk Moth Pupae in ChinaFood for Astronauts"I've Always Put Everything in My Mouth", by Jan FabreShellac from IndiaJumping Plant Lice in South Africa and AustraliaInsects: A Sustainable Alternative to Meat"A New Episode in the History of Our Civilization", by Herman WijffelsInsect Consumption: A Global Perspective, by Paul VantommeInsect Consumption: The FutureResources and SuppliersIndex

Leseproben

Learn how to make Hopper Kebabs and Buglava:

Read an excerpt from The Insect Cookbook:

Über Autor(innen)

Arnold van Huis is professor of tropical entomology at Wageningen University and is a consultant on insects as food and feed to the Food and Agriculture Organization of the United Nations.

Henk van Gurp is a cooking instructor at the Rijn IJssel Hotel and Tourism School in Wageningen and has been involved with entomophagy (the eating of insects) for almost twenty years.

Marcel Dicke is professor of entomology at Wageningen University and Rhodes Professor at Cornell University. In 2006, he and his team organized the Wageningen;City of Insects festival.