Book Details

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    • March 2014
    • 9780231166843
  • 216 Pages
  • 126 Illustrations

  • Hardcover
  • $27.95
  • / £19.95


    • March 2014
    • 9780231536219
  • 216 Pages
  • 126 Illustrations

  • E-book
  • $26.99
  • / £18.50

The Insect Cookbook

Food for a Sustainable Planet

Arnold van Huis, Henk van Gurp, and Marcel Dicke. Translated by Françoise Takken-Kaminker and Diane Blumenfeld-Schaap

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.

About the Author

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.

An attractive mixture of background information on insects, their anatomy and history of use in food and other products, food culture, recipes, and interviews. It is very carefully prepared and a pleasure to read.

Job Ubbink, Food Concept and Physical Design of "The Mill," Switzerland

Beautifully presented and well written, The Insect Cookbook has a variety of authorities to support its case that we need to consider incorporating insects into our diets for ecological reasons.

Theresia de Vroom, Marymount Institute for Faith

...[E]ntomologists Arnold van Huis and Marcel Dicke team up with chef Henk van Gurp for a pragmatic introduction to entomophagy, covering insect farming, nutrition and cuisine. Tarte tatin with chocolate-coated grasshoppers? With 2 billion of us already popping mealworms and more, this is a case of joining the crowd.

Barbara Kiser

This thoroughly enjoyable entomophagy primer is much more than a cookbook and, due to its interesting vignette style, keeps the reader's attention firmly fixed throughout. It pushes the boundaries of what is acceptable - an important thing to do at a time of such radical environmental destruction... this could constitute the next great culinary revolution.

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

Learn how to make Hopper Kebabs and Buglava:

Read an excerpt from The Insect Cookbook:

2014 First Place Winner for Cookbooks, San Francisco Green Book Festival