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, and they discuss ways to convince Americans and Europeans to eat insects: “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
“An attractive mixture of background information on insects, their anatomy and history of use in food and other products, food culture, recipes, and interviews. It is very carefully prepared and a pleasure to read.” Job Ubbink, Food Concept & Physical Design “The Mill,” Switzerland “Beautifully presented and well written, The Insect Cookbook has a variety of authorities to support its case that we need to consider incorporating insects into our diets for ecological reasons.” Theresia de Vroom, Loyola Marymount University
Arnold van Huis is professor of tropical entomology at Wageningen University and is a consultant on insects as food and feed to the Food and Agriculture Organization of the United Nations. Henk van Gurp is a cooking instructor at the Rijn IJssel Hotel and Tourism School in Wageningen and has been involved with entomophagy (the eating of insects) for almost twenty years. Marcel Dicke is professor of entomology at Wageningen University and Rhodes Professor at Cornell University. In 2006, he and his team organized the Wageningen– City of Insects festival.
The Insect Cookbook
The Insect Cookbook features delicious recipes and informative interviews with top chefs, insect farmers, political figures, and nutrition experts, including chef René Redzepi, whose establishment, Noma, was elected three times as “best restaurant of the world”; Kofi Annan, former secretary-general of the Un ited 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.
va n H u i s , va n G u r p, and Dicke
The Definitive Guide to Insects as a Sustainable Food Source
Arts and Traditions of the Table: Perspectives on Culinary History
Cover Design: Evan Gaffney Cover Images: (plate) © Superstock ; (grasshopper) © Getty $27.95
Printed in the U.S.A.
columbia
Columbia University Press | New York | cup.columbia.edu
The Insect Cookbook Food for a Sustainable Planet A r n o l d va n H u i s , H e n k va n G u r p, a n d M a r c e l D i c k e