Creepy Crawly Cuisine: The Gourmet Guide to Edible Insects

Forsideomslag
Inner Traditions / Bear & Co, 1998 - 150 sider
COOKING / HUMOR The most wholesome source of protein on earth cannot be found in any supermarket in the United States, but it can be found right in your backyard! Insects have been a staple food of almost every indigenous culture, not only because of their delicious flavor but also they provide a more complete protein than soy, meat, or fish and are concentrated sources of calcium, niacin, magnesium, potassium, the B-vitamins, and many other nutrients. As the world heads for food shortages in the next century, insects are the only choice that can meet humanity's growing nutritional needs. Creepy Crawly Cuisine tells you everything you need to know to make insects part of your diet. It includes an overview of the use of edible insects by indigenous cultures, information on where to obtain insects and how to store and prepare them, and over fifty gourmet recipes, complete with stunning color photographs, that let you take the cooking of insects to dazzling culinary heights. Greet your guests at the door with Stink Bug Pate, then let them nibble on Cricket Croquettes over drinks. Curried Grasshoppers or Agave Worms in White Wine Sauce make perfect entrees and Ant Flan will leave your guests savoring a meal they will never forget. As practical as it is unique, Creepy Crawly Cuisine is the ideal gift for followers of the Diet for a Small Planet, adventurous epicures, and cooks who think they have seen it all. JULIETA RAMOS-ELORDUY, Ph.D., is one of the world's foremost authorities on edible insects. She has worked extensively with Native American tribes in Mexico and is a professor in the Institute of Biology at the National University of Mexico in Mexico City. PETER MENZEL is one of Napa Valley's leading photographers. He is the author of Material World: A global Family Portrait.
 

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Indhold

Introduction
2
Entomophagy Around the World
12
Entomophagy in the United States
26
Nutrition and Entomophagy
38
Preparing and Cleaning
52
Acachapoli Cocktail
74
Mexican Caviar
75
Grilled Black Witches
76
Water Boatmen Tortas
105
Salsa for Water Boatmen Tortas
106
Braised Ant Brood
107
Chop Suey Ants
108
Escamoles al Pulque
109
Ant Brood with Beer
110
Escamoles a la Mexicana
111
Escamoles al Guajillo
112

Chicatana Spread
77
Stink Bug Pate
78
Ahuautle Amona
79
Periquitos Fritos
80
Black Witches a la Mediterraneo
81
Rhodesia Salad
82
Wasp Salad
83
Fruit Salad with Wasp Honey
84
Padrecitos a la Anenez
85
Cream of Asparagus Soup with Boll Weevil Croutons
86
Metzolli Supreme
87
Baganda Rice
88
Mealworm Spaghetti
89
Mecapale Tamales
90
Ahuautle Omelette
92
Teclates Omelette
93
Black Witch Fondue
94
Crickets a la Papouasie
95
Cricket Croquettes
96
Grasshoppers en Papillote
98
Acachapoli al Curry
99
Pipian Chapoli
100
MangoGrasshopper Chutney
102
Water Boatmen Fritters
103
Giant Water Bug Eggs in Garlic
104
Mien Yao Beetles
113
Batterfried Dragonflies
114
Thai Brochettes
115
White Agave Worms in White Wine
117
Sago Souffle
118
Pork Loin with Honey of the Virgin
119
LeafFooted Bug Pizza
120
Sauces
122
Roasted Stink Bug and Chili Sauce
123
LeafFooted Bug Salsa
124
Wasp Sauce for Meat
125
Desserts
126
Bee Delights
127
Kisses from the Virgin
128
Babinga Chocolate Cups
129
Ek Cakes
130
Chicatan Flan
131
Honey of the Virgin Bunuelos
132
Indonesian Mealworm Bars
133
Bee Bars
134
Resources
139
Bibliography
145
Index of Scientific Names
Copyright

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Om forfatteren (1998)

Julieta Ramos-Elorduy is one of the world's foremost authorities on edible insects. She has worked extensively with Native American tribes in Mexico and is a professor in the Institute of Biology at the National University of Mexico in Mexico City. Peter Menzel is one of Napa Valley's leading photographers. He is the author of Material World: A global Family Portrait.

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