For many Americans, eating a lowly insect is something you'd only do on a dare. But with naturalist and noted bug chef David George Gordon, bug-eating is fun, exciting, and downright delicious!
Now you can impress, enlighten, and entertain your family and friends with Gordon's one-of-a-kind recipes. Spcie things up at the next neighborhood potluck with a big bowl of Orthopteran Orzo — pasta salad with a cricket-y twist. Conquer your fear of spiders with a Deep-Fried Tarantula. And for dessert, why not try a White Chocolate and Wax Worm Cookie? (They're so tasty, the kids with be begging for seconds!)
Today, there are more reasons than ever before to explore entomophagy (that's bug-eating, by the way). It's an environmentally-friendly source of protein: Research shows that bug farming reduces greenhouse gas emissions and is exponentially more water-efficent than farming for beef, chicken, or pigs. Mail-order bugs are readily available online — but if you're more of a DIY-type, The Eat-a-Bug Cookbook includes plenty of tips for sustainably harvesting or raising your own.
Filed with anecdotes, insights, and practical how-tos, The Eat-a-Bug Cookbook is a perfect primer for anyone interested in becoming an entomological epicure.