The insect cookbook : food for a sustainable planet

A. van Huis, H. van Gurp, M. Dicke

Research output: Book/ReportBookAcademic

Abstract

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. The book 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.
Original languageEnglish
Place of PublicationNew York
PublisherColumbia University Press
Number of pages191
ISBN (Print)9780231166843
Publication statusPublished - 2014

Keywords

  • insects as food
  • cookery books
  • cooking
  • recipes
  • meals
  • food preparation
  • sustainability

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