Description
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 a 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’re going to proudly go around and say, ‘I ate crickets, I ate locusts, they usually 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 once 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 comprises all you want to know about cooking with insects, where to shop for them, which of them are fit for human consumption, and how to store and get ready them at home and in commercial spaces.
