Synopses & Reviews
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. Before Andrew Zimmern and Anthony Bourdain began seeking out exotic and outright bizarre foods,The Eat-a-Bug Cookbook established insect cuisine as the new food frontier and has sold consistently over the last decade. Today, insect eating is more than just a fringe movement and this revised edition of The Eat-a-Bug Cookbook is a complete primer for everyone who wants to source, cook, and broaden their culinary horizons with edible insects.
About the Author
DAVID GEORGE GORDON is the award-winning author of 19 books. The freewheeling naturalist has been featured in the Wall Street Journal, New York Times, Time, Ripley's Believe It or Not, National Geographic Kids, and many other publications. He's been a guest on Late Night with Conan O'Brien, ABC's Nightline, and The View. Gordon 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, the Northwest Flower & Garden Show, the Smithsonian Institution, Yale University, and Singapore's Food Fest. He has also showcased his bug-based cuisine at elementary, middle, and high schools in 32 states and three foreign countries.
Table of Contents
Acknowledgments
Introduction: Embracing Entomophagy
Part One
Don’t Worry, Be Hoppy: Nine Culinary Leaps of Faith, Using Crickets, Grasshoppers, and Their Kin
Chapter 1: Cooking with Crickets
Niblets and Cricklets
Orthopteran Orzo
Chirpy Chex Party Mix
Crispy Crickets
Cricket Seasoning à la Vij’s
Bugs in a Rug
Chocolate Cricket Torte
Chapter 2: Grilled Grasshoppers, Creamed Katydids,
and Locusts Lovingly Prepared
Cream of Katydid Soup
Oaxacan Whoppers
St. John’s Bread
Sheesh! Kabobs
Really Hoppin’ John
Chapulines con Chocolate Fondue
Part Two
Togetherness: A Selection of Social Insects for Special Occasions
Chapter 3: Tantalizing Termites (The Other White Meat)
Curried Termite Stew
Termite Treats
Chapter 4: Beginning with Bees
Glory Bee
Three Bee Salad
Bee’s Knees
Chapter 5: Ants On (and In) the House
Ant Jemima’s Buckwheat-Bug Griddlecakes
Amaretto Honeypots
Ants in Pants
Pear Salad with Chiangbai Ants
Part Three
Who’s Buggin’ Whom? Nine Ways to Turn the Tables on Household and Garden Pests
Chapter 6: Preparing Pantry Pests
Cockroach à la King
Larval Latkes (a.k.a. Grubsteaks)
Chapter 7: Garden Grazers Alfresco
Wasabi Wax Worms
Superworm Tempura with Plum Dipping Sauce
Fried Green Tomato Hornworms
Piz-zz-zz-za
Pest-o
Alpha-Bait Soup
White Chocolate and Wax Worm Cookies
Part Four
Side Orders: A Smorgasbord of Treats from Assorted Arthropod Taxa
Chapter 8: Spineless Delights
Giant Water Bug on Watercress
Watermelon and Water Bug Surprise
Sweet and Sour Silkworm
Ample Drumsticks
Spin-akopita
Sky Prawn
Odonate Hors d’Oeuvres
Scorpion Scaloppine
Party Pupae
Deep-Fried Tarantula Spider
Resources
Index