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The Insect Cookbook: Food for a Sustainable Planet (Arts and Traditions of the Table: Perspectives on Culinary History) Hardcover – Illustrated, March 4, 2014

by Arnold van Huis (Author), Henk van Gurp (Author), Marcel Dicke (Author),
4.4 4.4 out of 5 stars 38 ratings
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The Definitive Guide to Insects as a Sustainable Food Source

In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world's most chic dishes.

"Invite politicians to dinner and let them tell the world how delicious it is.... They will proudly go around and say, 'I ate crickets, I ate locusts, and they were delicious.'"―Kofi Annan

The Insect Cookbook features delicious recipes and interviews with top chefs, insect farmers, political figures, and nutrition experts, including chef René Redzepi, whose establishment was elected three times as "best restaurant of the world"; Kofi Annan, former secretary-general of the United Nations; and Daniella Martin of Girl Meets Bug. The book contains all you need to know about cooking with insects, where to buy them, which ones are edible, and how to store and prepare them at home and in commercial spaces.
Previous page
  1. Part of series
    Arts and Traditions of the Table: Perspectives on Culinary History
  2. Print length
    216 pages
  3. Language
    English
  4. Publisher
    Columbia University Press
  5. Publication date
    March 4, 2014
  6. Dimensions
    7.2 x 0.8 x 10.1 inches
  7. ISBN-10
    0231166842
  8. ISBN-13
    978-0231166843
  9. See all details
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Insects: An Edible Field Guide
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Edible: An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet
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Editorial Reviews

Review

An attractive mixture of background information on insects, their anatomy and history of use in food and other products, food culture, recipes, and interviews. It is very carefully prepared and a pleasure to read. -- Job Ubbink, Food Concept and Physical Design of "The Mill," Switzerland

Beautifully presented and well written, The Insect Cookbook has a variety of authorities to support its case that we need to consider incorporating insects into our diets for ecological reasons. -- Theresia de Vroom, Marymount Institute for Faith

Tarte tatin with chocolate-coated grasshoppers? With 2 billion of us already popping mealworms and more, this is a case of joining the crowd. -- Barbara Kiser ― Nature

This thoroughly enjoyable entomophagy primer is much more than a cookbook and, due to its interesting vignette style, keeps the reader's attention firmly fixed throughout. It pushes the boundaries of what is acceptable - an important thing to do at a time of such radical environmental destruction... this could constitute the next great culinary revolution. ― Permaculture

Excellent and fascinating... Insects have the potential to come to the rescue and the sooner we get used to the idea, the better! ― Food Security

The Insect Cookbook is a fascinating read and an excellent introduction to the topic of entomophagy. It offers not only an unusual lens through which to view broader debates and food security and the resource efficiency of our current food system, but also a recipe for fried tarantulas. ― Gastronomica

Our food future is here and needs to be embraced. This book will... start you down the road of culinary adventures. ― Explorer's Journal

About the Author

Arnold van Huis is emeritus professor of tropical entomology at Wageningen University and is a consultant on insects as food and feed to the Food and Agriculture Organization of the United Nations.

Henk van Gurp is a cooking instructor at the Rijn IJssel Hotel and Tourism School in Wageningen and has been involved with entomophagy (the eating of insects) for almost twenty years.

Marcel Dicke is professor of entomology at Wageningen University and Rhodes Professor at Cornell University. In 2006, he and his team organized the Wageningen–City of Insects festival.

Product details

  • Publisher ‏ : ‎ Columbia University Press; Illustrated edition (March 4, 2014)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 216 pages
  • ISBN-10 ‏ : ‎ 0231166842
  • ISBN-13 ‏ : ‎ 978-0231166843
  • Item Weight ‏ : ‎ 2.31 pounds
  • Dimensions ‏ : ‎ 7.2 x 0.8 x 10.1 inches
  • Customer Reviews:
    4.4 4.4 out of 5 stars 38 ratings

Customer reviews

4.4 out of 5 stars
4.4 out of 5
38 global ratings

Top reviews from the United States

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Gualberto J. Rabell
5.0 out of 5 stars Muy bueno
Reviewed in the United States on November 1, 2023
Verified Purchase
Buenas recetas. Excelente información para aquellas personas que quieran aprender este tipo de gastronomía.
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Karynn Campbell
5.0 out of 5 stars Fun for all ages!
Reviewed in the United States on July 15, 2020
Verified Purchase
This is a well written cookbook with fun and appealing recipes that also explores the bigger picture of world cultural practices with regards to entomophagy, as well as nutrition facts and global impact. I am sharing it with my children.
One person found this helpful
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Joann Karges
3.0 out of 5 stars Eating insects
Reviewed in the United States on May 3, 2014
Verified Purchase
The recipes are clearly written, easily adaptable without such things as mealworms, that is, one can use ground beef or other protein instead. But the importance is that in the future we may come to the consumption of insects --until we have eradicated them too. I was particularly interested in the way various ethnic groups use insects as food, and this subject is well presented in text and in pictures.
4 people found this helpful
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uglyduckling1313
5.0 out of 5 stars Great book for one as curious as I was
Reviewed in the United States on October 8, 2015
Verified Purchase
Great book for one as curious as I was. Gave a lot of background info, lots of pics, and lots of recipes. If you are looking for just ONE book on bugs and dining, I'd advise this one!
One person found this helpful
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Dr. Barton
4.0 out of 5 stars Inspirational
Reviewed in the United States on April 1, 2014
Verified Purchase
The book is divided into chapters and vignettes that make it easy to read, put down, and pick back up again. It makes an excellent argument for adding insects to modern cuisine and has re-inspired me to consider food insect farming. My main objection is that it talks about food insect farming but doesn't provide quite enough detail for my tastes. Nevertheless, it is a worthy addition to my entomophagy library.
5 people found this helpful
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4Paws
5.0 out of 5 stars For the beginning Entomophagist.
Reviewed in the United States on June 13, 2017
Verified Purchase
Helpful for a new bug eating enthusiast and mealworm farmer.
3 people found this helpful
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Ilga
5.0 out of 5 stars Five Stars
Reviewed in the United States on March 6, 2018
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Good
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Jacob Kloutier
5.0 out of 5 stars wife loved it
Reviewed in the United States on January 25, 2017
Verified Purchase
A gift that was well received
One person found this helpful
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Top reviews from other countries

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Raphael Lucas
5.0 out of 5 stars Exelente Livro
Reviewed in Spain on April 13, 2022
Verified Purchase
Entrega muito rápida e um exelente livro. Muito feliz com a compra.
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Dolly
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on February 13, 2018
Verified Purchase
Great book
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what the
1.0 out of 5 stars One Star
Reviewed in Canada on January 14, 2017
Verified Purchase
Noooooooooo :(((((
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