PublishedFrances Lincoln, April 2016 |
ISBN9780711236943 |
FormatHardcover, 192 pages |
Dimensions23cm × 19cm |
Learn how to use insect flours to make healthy, gluten-free and protein-rich dishes, and discover how to grill, pruree, 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.
