For many Americans, eating a lowly insect is something you’d only do on a dare. But with naturalist and noted bug chef David George Gordon, bug-eating is fun, exciting, and downright delicious!
Now you’ll impress, enlighten, and entertain your friends and family with Gordon’s one-of-a-kind recipes. Spice things up on the next neighborhood potluck with a large bowl of Orthopteran Orzo—pasta salad with a cricket-y twist. Conquer your fear of spiders with a Deep-Fried Tarantula. And for dessert, why not try a White Chocolate and Wax Worm Cookie? (They’re so tasty, the kids will be begging for seconds!)
Today, there are more reasons than ever before to explore entomophagy (that’s bug-eating, by the way). It’s an environmentally-friendly source of protein: Research shows that bug farming reduces greenhouse gas emissions and is exponentially more water-efficient than farming for beef, chicken, or pigs. Mail-order bugs are readily to be had online—but if you’re more of a DIY-type,The Eat-A-Bug Cookbook includes quite a few tips for sustainably harvesting or raising your own.
Filled with anecdotes, insights, and practical how-tos,The Eat-A-Bug Cookbook is an ideal primer for any person interested in becoming an entomological epicure.