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The insect cookbook : food for a sustainable planet

Author: Arnold van Huis; Henk van Gurp; Marcel Dicke; Françoise Takken-Kaminker; Diane Blumenfeld-Schaap
Publisher: New York : Columbia University Press, [2014] ©2014
Series: Arts and traditions of the table.
Edition/Format:   eBook : Document : English : English-language editionView all editions and formats
Summary:
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. The book contains all you need to know about cooking with insects,  Read more...
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Genre/Form: Cookbooks
Electronic books
Additional Physical Format: Print version:
Huis, Arnold van.
Insect cookbook.
New York : Columbia University Press, [2014]
(DLC) 2013030373
(OCoLC)890308166
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Arnold van Huis; Henk van Gurp; Marcel Dicke; Françoise Takken-Kaminker; Diane Blumenfeld-Schaap
ISBN: 9780231536219 0231536216
OCLC Number: 870244561
Language Note: Translated from the Dutch.
Notes: Originally published by Uitgeverij Atlas Contact, Amsterdam in 2012 as Het insectenkookboek.
Awards: Winner of First Place Winner for Cookbooks 2014
Description: 1 online resource (xiii, 191 pages) : illustrations (chiefly color).
Contents: Insects : essential and delicious --
Is it healthy? --
Eating insects : naturally! --
On the future and sustainability --
Resources and suppliers.
Series Title: Arts and traditions of the table.
Other Titles: Insectenkookboek.
Responsibility: Arnold van Huis, Henk van Gurp, and Marcel Dicke ; translated by Françoise Takken-Kaminker and Diane Blumenfeld-Schaap.

Abstract:

Originally published by Uitgeverij Atlas Contact, Amsterdam in 2012 as Het Insectenkookboek.  Read more...

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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 Read more...

 
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