The Insect Cookbook
Subtitle: Food for a Sustainable Planet
By: Arnold van Huis, Henk van Gurp, and Marcel Dicke; translated by Françoise Takken-Kaminker and Diane Blumenfeld-Schaap.
Edition: English-language Edition.
Series: Arts and Traditions of the table: Perspectives on Culinary History
Publisher: Columbia University Press
Published: March 4, 2014
Place of publication: New York, NY
Language: eng
Translated from: dut
Translation of: Het Insectenkookboek
Format: Hardcover
Number of pages: 216
ISBN-13: 9780231166843
Copyright date: 2012 by Arnold van Huis, Henk van Gurp, and Marcel Dicke. English-language edition: 2014 Columbia University Press.
Other titles: Het Insectenkookboek
Description: 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 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. An attractive mixture of background information on insects, their anatomy and history of use in food and other products, food culture, recipes, and interviews.
Notes: Originally published by Uitgeverij Atlas Contact, Amsterdam in 2012 as Het Insectenkookboek.
Includes index.
Table of contents: label: Foreword
title: xi; label: Preface
title: xv; label: Acknowledgments
title: xvii; label: Chapter 1
title: Insects: Essential and Delicious; title: Six Legs and Other Features
pagenum: 2; title: Kofi Annan, former Secretary-General of the United Nations:
pagenum: Eating Insects: "A Question of Education" | 6; title: Cooking with Edible Insects
pagenum: 12; title: Pierre Wind, Top Chef:
pagenum: "You Have to Eat Away the Fear" | 15; title: Everyone Eats Insects
pagenum: 19; title: Shrimp or Grasshopper?
pagenum: 19; title: Harmke Klunder, Researcher:
pagenum: "I Could Eat Insects Anytime, Day or Night" | 21; title: Weaver Ants in Asia
pagenum: 26; title: Wasp Larvae in Japan
pagenum: 26; title: Termites: A Royal Meal
pagenum: 28; title: Lake Flies in East Africa
pagenum: 31; title: Edoardo Ramos Anaya, Storyteller:
pagenum: "The Tortillas from Way Back When" | 32; title: Spirited Caterpillars in Mexico
pagenum: 35; title: Long-Horned Grasshoppers in East Africa
pagenum: 35; title: Johan Verbon, Chef de Cuisine:
pagenum: "Insects Are Buzzing All Around Me" | 38; title: Recipes: Five Snacks; title: Mexican Chapulines
pagenum: 43; title: Dim Sum
pagenum: 44; title: Bitterbug Bites
pagenum: 47; title: Bugsit Goreng (Fried Wontons)
pagenum: 49; title: Mini Spring Rolls
pagenum: 51; label: Chapter 2
title: Is It Healthy?; title: Margot Calis, Insect Farmer:
pagenum: Fish Friday, Meat Loaf Wednesday, Insect Tuesday | 54; title: Marian Peters, Innovator:
pagenum: "A World That Works" | 58; title: Eating Insects Safely
pagenum: 64; title: What Kinds of Insects Can Be Eaten?
pagenum: 65; title: Insect Consumption and Health
pagenum: 66; title: Recipes: Five Appetizers; title: Flower Power Salad
pagenum: 71; title: Thai Salad
pagenum: 73; title: Vegetable Carpaccio
pagenum: 74; title: Pumpkin Soup
pagenum: 77; title: Couscous Salad
pagenum: 79; label: Chapter 3
title: Eating Insects: Naturally!; title: Jan Ruig, Poultry and Game Specialist:
pagenum: "Some People Won't Try Anything New" | 82; title: Recipes: Eleven Main Dishes; title: Minestrone
pagenum: 87; title: Tagliatelle with Creamy Herb Sauce
pagenum: 89; title: Ravioli
pagenum: 90; title: Wild Mushroom Risotto
pagenum: 93; title: Hakuna Matata
pagenum: 95; title: Chili con Carne
pagenum: 97; title: Chop Suey
pagenum: 99; title: Jambalaya
pagenum: 101; title: Insect Burgers
pagenum: 103; title: Vols-au-vent
pagenum: 105; title: Quiche
pagenum: 107; title: Daniela Martin, Edible-Insect Advocate:
pagenum: "Valuable, Abundant, and Available to Everybody" | 108; title: Robert van Beckhoven, Pastry Chef:
pagenum: "Bonbon Sauterelle" | 113; title: Cochineal from Peru
pagenum: 116; title: Maggot Cheese in Sardinia
pagenum: 117; title: Palm Beetles in the Tropics
pagenum: 118; title: Dragonfly Larvae in China
pagenum: 119; title: Recipes: Five Festive Dishes; title: Chebugschichi
pagenum: 123; title: Hopper Kebabs
pagenum: 125; title: Pizza
pagenum: 127; title: Bugitos
pagenum: 129; title: Crêpes
pagenum: 131; title: René Redzepi, Top Chef:
pagenum: "An Exploration of Deliciousness" | 132; title: Katja Gruijters, Food Designer:
pagenum: "The Next Generation's Shrimp Cocktail" | 138; title: Spiders in Cambodia
pagenum: 141; title: Moths in Italy and Australia
pagenum: 142; title: Recipes: Six Desserts; title: Chocolate Cupcakes
pagenum: 145; title: Buglava
pagenum: 147; title: Tarte Tatin
pagenum: 149; title: Chocolate Cake
pagenum: 150; title: Buffalo Snaps
pagenum: 152; title: Buffalo Cinnamon Cookies
pagenum: 153; label: Chapter 4
title: On the Future and Sustainability; title: Mopane Caterpillars in Southern Africa
pagenum: 156; title: Silk Moth Pupae in China
pagenum: 158; title: Food for Astronauts
pagenum: 160; title: Jan Fabre, Artist:
pagenum: "I've Always Put Everything in My Mouth" | 162; title: Shellac from India
pagenum: 166; title: Jumping Plant Lice in South Africa and Australia
pagenum: 166; title: Insects: A Sustainable Alternative to Meat
pagenum: 168; title: Herman Wijffels, Politician:
pagenum: "A New Episode in the History of Our Civilization" | 171; title: Paul Vantomme, FAO Official:
pagenum: Insect Consumption: A Global Perspective | 175; title: Insect Consumption: The Future
pagenum: 177; label: Resources and Suppliers
title: 179; label: Index
title: 183