Crickets, Grasshoppers & Co.
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| Infos : | Hardcover |
Cooking With Insects – Basics, Recipes, And Background Knowledge
• Insects are the new meat
• Recipes ranging from spicy to sweet and from easy to elaborate
• Background information on the history and future of insect cuisine
Insects are rich in proteins and a real culinary delight. The 40 recipes of this book show the various ways of preparing grasshoppers, crickets, and mealworms to create crispy snacks, various everyday dishes, tasty desserts with chocolate and caramel, and even some complicated food creations.
In addition, first-rate experts take us on an adventurous journey. Food historian Dominik Flammer explains which insects were part of our menu in the past, and why insect cuisine has not been very successful in Europe. Renowned researcher Hanni Rützler casts a glance into the future of human nutrition, food critic Jürgen Dollase explains what went on in his mind when he had his first insect meal, while sensory expert Patrick Zbinden investigates the possible uses of insects in modern cooking.
This book was made possible with the support of Climate-KIC, the biggest European innovation initiative for climate friendly technologies.
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Adrian Kessler
Adrian Kessler Trained cook and merchant, many years of experience in international gastronomy. Advanced studies of worldwide food culture and alternative ways of nutrition.