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The Eat-A-Bug Cookbook, Revised: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin Paperback – 16 Jul 2013
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"Less earnest than cheeky, his cookbook aims to lure you to try bugs the old-fashioned way: by making them sound - and look - like epicurean delights."
--The Salt, NPR
"A smorgasbord of information."
--Science News "Gordon's recipes are tasty and well chosen, as are the many informative slices of arthropod lore."
--Discover "The ultimate edible insect cookbook."
About the Author
DAVID GEORGE GORDON, a.k.a. the Bug Chef, is an award-winning author of nineteen books. The freewheeling naturalist is a popular guest speaker and regularly gives lectures and cooking demonstrations at venues such as the American Museum of Natural History, the San Diego Zoo, California Academy of Sciences, and Ripley's Believe It or Not. He has also showcased his bug-based cuisine at schools and colleges in thirty-two states and four foreign countries.KAREN LUKE FILDES was born and raised in Tacoma, Washington. She conveys her enthusiasm for wildlife and wild places by using pen and ink, and oil on canvas. David and Karen are married and live in Seattle.
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Maybe it sounds better if you are, as the introduction notes, "embracing entomophagy" and certainly with this book you will get some answers to the fairly common questions about eating bugs after the initial icky-factor hesitancy that seems in-built into so many people. At the time of writing this reviewer is planning a visit to an Asian land where eating bugs is more common. One is certainly more forewarned and forearmed but will he try them...? No doubt it is a truism that we often eat with our eyes and yet it does feel a step too far...
In any case, this book was interesting if not out of sheer morbid curiosity. We are, in any case, eating insects when we don't know about it. Before you get angry and suspect your neighbourhood foreign fast-food restaurant of hygiene crimes, it is all allowed by the rules set by many countries. As the book explains, "... the U.S. Food and Drug Administration has established the permissible degrees of insect damage and infestation (that's right, the allowable number of eggs, immature and adult insects, or their parts) for various foods." The standards are set, primarily for aesthetic rather than actual healthcare reasons, whilst admitting that it is virtually impossible to keep many foodstuffs bug-free.
Mind you, that still may feel a lot less troublesome than sticking a once wiggling caterpillar on your fork! This book will either resolve or reinforce many prejudices, have your jaw either dropping or you drooling with each revelation. A mass of information shows the passion and seriousness that the subject holds for the author and it is a lot more than just grab an insect and eat it. Perhaps there is too much information ...
As for the recipes, well this reviewer has NOT (yet) tried the delights such as Deep-Fried Tarantula or Pear Salad with Chiangbai Ants. The recipes themselves appear well-written, some rather too graphic accompanying photographs and written in a matter-of-fact style as if one would fry ants everyday...
What more to say. This is one of those books that this reviewer probably wouldn't have bought for himself yet he wouldn't throw it away as a gift. It is an interesting, rather different book but maybe still a step too far for this culinary coward to buy AND try. Mind you, people do wonder how many can eat Haggis... yum! Buy or try the book, you probably won't see something so positively different this year.