The Eat-a-Bug Cookbook by insect-loving chef David George Gordon is all about the preparing, cooking and serving of edible creepy crawlers. The full cookbook title, The Eat-a-Bug Cookbook: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin, really says it all: this is a cookbook about how to fall in love with the taste of insects.
The Eat-a-Bug cookbook makes a point to emphasis that insects are a great source of protein and the world definitely doesn't take advantage of it. Stocked full with classic cooking recipes turned entirely on their head to incorporate insect ingredients. From the likes of 'Curried Termite Stew' to 'Cockroach a la King,' adventurous culinary cooks can take a stab and making interesting and, surprisingly, delicious bug-infested recipes.
What's Driving This Trend
- Entomophagy Cooking
- Cookbooks and recipes focusing on the preparation and serving of edible insects to promote a sustainable and alternative source of protein.
- Sustainable Food Consumption
- The increased interest in eating insects promotes the consumption of sustainable food sources and reducing carbon emissions.
- Novel Ingredient Inclusion
- Incorporating insects in cooking and food products as an alternative, yet rich source of protein and nutrients.
Who This Affects Most
- Gastronomy
- Restaurants and foodservice industry can integrate insect items into their menu in a sustainable manner.
- Agriculture
- Farms can cultivate edible insects for a new lucrative source of protein, fertilizer, and feedstock.
- Food Manufacturing
- Food product manufacturers can incorporate insect protein in their products to increase nutritional value and capture a niche market.
