The Insect Cookbook: Food for a Sustainable Planet (Arts and Traditions of the Table: Perspectives on Culinary History)
Arnold van Huis, Marcel Dicke
Language: English
Pages: 216
ISBN: 0231166842
Format: PDF / Kindle (mobi) / ePub
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.
built a 130-foot [40 m] square rearing room next to our new house. This space was already too small after two or three years. Because things were going so well, we decided to expand, and we bought this farm, where we have been ever since. In those days, Hans still worked as a zoology lab technician, and was also still studying. I spent my time rearing insects.” The new farm saw the start of the new company, Kreca: crickets (Dutch, krekels) from Calis. Things got very busy, and Hans joined the
8 77 Couscous Salad. (Floris Scheplitz) Couscous salad salad 8 dried apricots 1½ cups (250 g) dried couscous salt 4 tablespoons olive oil Juice of ½ lemon ½ cucumber, diced 1 yellow bell pepper, seeded and diced 12 cherry tomatoes, halved 2 tablespoons fresh parsley, chopped 2 tablespoons, fresh mint, chopped 2 tablespoons fresh cilantro, chopped 2 spring onions, sliced into rings 2 tablespoons sliced, pitted black olives 1 tablespoon pine nuts ½ cup (20 g) freezedried buffalo worms Freshly
pick up ten jars of locusts. And now everyone is talking about eating insects. Great, but Ruig isn’t in it for the attention. And what if everything is a flop, and nobody is going to eat insects? “Then it’s just our bad luck.” But still, to the poulterer, selling insects is more than just an experiment. “I think that, in the future—not tomorrow, but in a few years—the world will have to contend with a shortage of protein sources. Part of that can be solved by eating insects.” lanD shRiMp Perhaps
• Mix the chicken strips with 2 teaspoons of the Cajun spice and a pinch of salt. • In a medium saucepan, boil the rice in the stock for 8 minutes, then pour off the excess liquid, cover, and let it sit for 15 minutes. • Sprinkle the rest of the Cajun spice over the grasshoppers and drizzle them with 1 tablespoon of olive oil. • Make a batter by combining the tempura mix, cold water, and a pinch of salt in a bowl. In the meantime, heat oil in the deep fryer to 350°F (180°C). •
(Daniella Martin) and having only small dogs and poultry, they were biologically driven to eat each other. That was really a big statement. Then a bunch of specialists and anthropologists who studied this particular region came back and said, ‘No, you’ve got it all wrong’. The Aztecs were not suffering from protein deprivation. They had a broad variety of protein sources. They ate everything that swims and crawls, including—especially—insects.” 108 e at i N g i N S e c t S t extBook coMe