It wasn't real tough. With Gordon's concoctions, figuring out the raw ingredients requires no imagination. The bugs are neither sliced nor diced. They look exactly like what they are creepy crawlers. Green darner dragonflies dot a curried soup.
Giant water bugs squat on watercress.
Fat, brown hornworms rest on fried green tomatoes. Gordon provides tips on where to order bugs and how to collect them, and why you may want to avoid the brightly colored ones if you're picking in the fields. The latter tend to be unpalatable. Black, green or brown go ahead and toss him down. Chefs, he says, would do well to work with frozen and thawed specimens.