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With its stylish new package, updated information on the health and environmental benefits of insect eating, and breed-your-own instructions, this new edition of The Eat-a-Bug Cookbook is the go-to resource for anyone interested in becoming an entomological epicure.
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 can impress, enlighten, and entertain your family and friends with Gordon’s one-of-a-kind recipes. Spice things up at the next neighborhood potluck with a big 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 available online—but if you’re more of a DIY-type, The Eat-A-Bug Cookbook includes plenty of tips for sustainably harvesting or raising your own.
Filled with anecdotes, insights, and practical how-tos, The Eat-A-Bug Cookbook is a perfect primer for anyone interested in becoming an entomological epicure.
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David George Gordon, author of The Compleat Cockroach, says eating protein-rich bugs is good for you ("Crickets are loaded with calcium, and termites are rich in iron), and good for the earth ("Raising cows, pigs, and sheep is a tremendous waste of the planet's resources, but bug ranching is pretty benign"). After all, what's inherently more disgusting about eating a grasshopper than, say, an oyster? Gordon enthusiastically provides recipes for terrestrial arthropods gleaned from the entomophagic appetites of people around the world, telling you which insects are most delicious and which to avoid, how to cook them, and which wine to drink with your many-legged meal. The recipes themselves are clear, easy to follow, and quite educational, with sidebar tidbits about the bugs you're about to eat. Gordon divides the recipes into sections by type of insect, be it grasshoppers, social insects, or "pantry pests." And, of course, he provides a list of places where you can order your edible insects and tips for catching your own. The Eat a Bug Cookbook is a sure kitchen conversation piece--even if you never try Three Bee Salad or Chocolate Cricket Torte, you'll laugh out loud, squirm uncomfortably, and lick your chops while taking this deliciously creepy culinary tour. --Therese LittletonAbout the Author:
DAVID GEORGE GORDON, a.k.a. the Bug Chef, is an award-winning author of nineteen books. The freewheeling naturalist is a popular guest speaker and regularly gives lectures and cooking demonstrations at venues such as the American Museum of Natural History, the San Diego Zoo, California Academy of Sciences, and Ripley’s Believe It or Not. He has also showcased his bug-based cuisine at schools and colleges in thirty-two states and four foreign countries.
KAREN LUKE FILDES was born and raised in Tacoma, Washington. She conveys her enthusiasm for wildlife and wild places by using pen and ink, and oil on canvas. David and Karen are married and live in Seattle.
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Book Description 2008. Condition: Very Good. Reprint. Former Library book. Great condition for a used book! Minimal wear. Seller Inventory # GRP93528750
Book Description 2008. Library Binding. Condition: Used: Good. Seller Inventory # SONG1435246594