A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.
Author: Stefan Gates
Publisher: Random House
Release Date: 2017-06-15
Ever been tempted by the thought of trying juicy deep fried mealworms, proteinrich cricket flower, or swapping your Walkers for salt and vinegar flavoured grasshoppers? If so then you are not alone! Over 2 billion people regularly eat insects as part of their diet, and the world is home to around 1,900 edible insect species. For adventurous foodies and daring dieters comes the newest way to save the planet, eat more protein, and tickle taste buds. But this isn’t an insect cookbook. Instead it’s an informative field guide: exploring the origins of insect eating, offering tips on finding edible bugs and serving up a few delicious ideas of how to eat them once you’ve tracked them down! It includes a comprehensive list on edible insects and where to find them, how to prepare them, their versatile usage and nutritional value as well as a few recipes. A bug-eating checklist covering all known edible bugs so readers can mark off the ones they’ve eaten and seek out new delicacies concludes the book. This is a perfect introduction to the weird, wonderful, and adventurous side of entomophagy.
Author: Shami Radia
Publisher: Frances Lincoln
Release Date: 2016-04-07
Eat Grub features more than 55 exciting recipes using a variety of bugs, from grasshoppers to mealworms. It takes its inspiration from cuisines around the word to present a range of small plates, meals, desserts and even cocktails using whole and ground insects. Learn how to use insect flours to make healthy, gluten-free and protein-rich dishes, and discover how to grill, puree, grind and fry various insects for maximum flavour. Entomophagy – eating insects – isn't a new phenomenon. We’ve eaten bugs for centuries, and many countries around the world continue to enjoy them in modern cuisine. But insect eating is currently experiencing a rise in popularity. Restaurants are dishing up insects, the UN is publishing reports on the merits of insect-heavy diets and the Nordic Food Lab is exploring how delicious insects can be. The media is now talking about the ethics, the eco and health benefits, and the economic sense behind incorporating entomophagy into our lives.
An anthropologist and certified entomophagist describes her international travels and studies to make a case for why insects may be the key to solving the world's food problems, explaining how bugs have been a long-time part of indigenous diets and can be efficiently rendered a sustainable food source. 20,000 first printing.
Author: Cara Nicoletti
Publisher: Little, Brown
Release Date: 2015-08-18
AN IRRESISTIBLE LITERARY FEAST Stories and recipes inspired by the world's great books As a young bookworm reading in her grandfather's butcher shop, Cara Nicoletti saw how books and food bring people to life. Now a butcher, cook, and talented writer, she serves up stories and recipes inspired by beloved books and the food that gives their characters depth and personality. From the breakfast sausage in Laura Ingalls Wilder's Little House in the Big Woods to chocolate cupcakes with peppermint buttercream from Jonathan Franzen's The Corrections, these books and the tasty treats in them put her on the road to happiness. Cooking through the books that changed her life, Nicoletti shares fifty recipes, including: The perfect soft-boiled egg in Jane Austen's Emma Grilled peaches with homemade ricotta in tribute to Joan Didion's "Goodbye to All That" New England clam chowder inspired by Herman Melville's Moby-Dick Fava bean and chicken liver mousse crostini (with a nice Chianti) after Thomas Harris's The Silence of the Lambs Brown butter crêpes from Gillian Flynn's Gone Girl Beautifully illustrated, clever, and full of heart, Voracious will satisfy anyone who loves a fantastic meal with family and friends-or curling up with a great novel for dessert.
Author: David Foster Wallace
Publisher: Little, Brown
Release Date: 2005-12-01
Genre: Literary Criticism
Do lobsters feel pain? Did Franz Kafka have a funny bone? What is John Updike's deal, anyway? And what happens when adult video starlets meet their fans in person? David Foster Wallace answers these questions and more in essays that are also enthralling narrative adventures. Whether covering the three-ring circus of a vicious presidential race, plunging into the wars between dictionary writers, or confronting the World's Largest Lobster Cooker at the annual Maine Lobster Festival, Wallace projects a quality of thought that is uniquely his and a voice as powerful and distinct as any in American letters.
Author: Stefan Gates
Publisher: Random House
Release Date: 2016-04-28
Gastronaut is an irreverent journey through the crazy, twisted, mixed-up world of food. Its full of extraordinary, extravagant and bizarre culinary experiences, arcane information and practical recipes for spectacular food. Each of us will spend 16 per cent of our waking lives cooking and eating. That time is far too precious to waste on chores, so why not turn cooking into an adventure? This book of strange and wonderful gastronomic quests will help you do just that. If you've ever wondered how to stage a Bacchanalian orgy in the comfort of your own home, how to make a bum sandwich, how to cook a whole pig underground, smoke salmon in a biscuit-tin, cook with gold, woodlice, reindeer, guinea pig, aftershave or breastmilk, or whether its true that you cant teach a grandmother to suck eggs the answers are here. This isnt a work of fiction or hyperbole. Gastronaut is thoroughly researched, tested and illustrated throughout. It also includes a survey that lifts the lid, Kinsey-style, on the real eating habits of the nation. If cannibalism were legal, which famous person would most people like to eat? What foods make us fart? Do people genuinely like their pasta al dente? Can men lactate? Gastronaut is perfect for people who are fascinated by food, who love the wilder side of cooking, who yearn for adventure or who, frankly, just like showing off.
Will eating insects change the world for the better? Meet the beetles: there are millions and millions of them and many fewer of the rest of us -- mammals, birds, and reptiles. Since before recorded history, humans have eaten insects. While many get squeamish at the idea, entomophagy -- people eating insects -- is a possible way to ensure a sustainable and secure food supply for the eight billion of us on the planet. Once seen as the great enemy of human civilization, destroying our crops and spreading plagues, we now see insects as marvellous pollinators of our food crops and a potential source of commercial food supply. From upscale restaurants where black ants garnish raw salmon to grubs as pub snacks in Paris and Tokyo, from backyard cricket farming to high-tech businesses, Eat the Beetles! weaves these cultural, ecological, and evolutionary narratives to provide an accessible and humorous exploration of entomophagy.
A 60-recipe book from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus—both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. With a dialogue running throughout the book, Food & Beer examines the vision and philosophy of this duo at the forefront of a new gastronomic movement. With a stunning, bold aesthetic, the design will highlight the dual visions of the authors and the spaces—Tørst, which is more rustic and relaxed, and Luksus, which is more sleek and refined. Foreword by internationally renowned chef René Redzepi, co-owner of Noma, Copenhagen, the #3 restaurant in the world.
'A true genius . . . Roald Dahl is my hero' - David Walliams Phizzwhizzing new cover look and branding for the World's NUMBER ONE Storyteller! In this popular Dahl story, George creates a very special medicine to cure his grandma of her nasty habits. Now you can listen to GEORGE'S MARVELLOUS MEDICINE and other Roald Dahl audiobooks read by some very famous voices, including Kate Winslet, David Walliams and Steven Fry - plus there are added squelchy soundeffects from Pinewood Studios! And look out for new Roald Dahl apps in the App store and Google Play- including the disgusting TWIT OR MISS! and HOUSE OF TWITS inspired by the revolting Twits.
*The book is an in-depth look at Navone's 30 plus year career *The author, Spencer Bailey, is the editor in chief of Surface magazine, a highly respected publication on design*Paola Navone has won many prestigious design awards including the Osaka International Design Award and has created collections for major brands like Crate & Barrel and AnthropologieTham ma da - Thai for "everyday" - embodies the conceptual approach of Italian architect and designer Paola Navone's work. She takes the ordinary and presents it in a new and exciting way. Influenced by her travels all over the world, particularly to Asia and Africa, Navone scours the globe for inspiration. She has collaborated with major furniture and home accessory brands such as Crate & Barrel, Baxter, Alessi, Gervasoni, and Cappellini. Tham ma da gives an in-depth tour of Navone's most thrilling and bold interiors from hotels in Miami and Phuket, Thailand, to private residences in Italy and France - Navone's work never ceases to amaze.