The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Bestandsnummer des Verk�ufers GOR005987571

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Titel: The Eat-A-Bug Cookbook, Revised: 40 Ways to ...

Verlag: Ten Speed Press

Erscheinungsdatum: 2013

Einband: Paperback

Zustand: Very Good

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With its stylish new package, updated information on the health and environmental benefits of insect eating, and breed-your-own instructions, this new edition of The Eat-a-Bug Cookbook is the go-to resource for anyone interested in becoming an entomological epicure.

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. Spice 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 will 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-efficient 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.

Filled with anecdotes, insights, and practical how-tos, The Eat-A-Bug Cookbook is a perfect primer for anyone interested in becoming an entomological epicure.

�ber die Autorin bzw. den Autor:

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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