Description
Entomophagy – eating insects – is hardly a new phenomenon. Now we have eaten bugs for centuries, and lots of countries all over the world continue to enjoy them in brand new cuisine. But insect eating is currently experiencing a rise in popularity. Restaurants are dishing up insects, the UN is publishing reports on the merits of insect-heavy diets and the Nordic Food Lab is exploring how delicious insects may also be. The media is now talking about the ethics, the eco benefits and the economic sense at the back of incorporating entomophagy into our lives.
This book by the founders of Grub – a company which sells and promotes fit to be eaten insects – features 55 accessible recipes the usage of quite a lot of bugs, from grasshoppers to mealworms. It takes its inspiration from cuisines around the word to present a range of small plates, meals, desserts and even cocktails the usage of whole and ground insects. It explores where fit to be eaten insects come from, how they are farmed and how to grill, pruree, grind and bake them.
