On Eating Insects: Essays, Stories and Recipes

This is not a recipe book so much as musings about eating insects and how this practice can be applied to fine dining. Interesting, but not as a practical cookbook.

In depth look at insect as food in other cultures and how they can be applied to the wests culinary trade as a delicious economic food source. Proceed with an open mind...

The Nordic Lab is an amazing resource and this book is incredible for those wanting to gain knowledge on eating insects!

Interesting and well written.

Excellent book on the next century's way of cooking. Healthy meals, healthy diets, great imagery. And the stuff tastes good, too. And it was co-authored (even if unlisted on the jacket) by Dr. Afton Halloran, one of the world's leading experts on the edibility of insects. A highly recommended tome for all foodies out there.

This is such a gorgeous book--in fact, it's more of a work of art than a book. It's divided into several sections, part academic essays, part travelogue, part cookbook, part data tables. The food photography is just gorgeous, I love love love it.

Clearly the authors are passionate individuals. Sadly, the world of fine dining is peppered with chefs who insist on promoting the virtues of eating rather unpleasant things. I'd place insects among the worst things to eat alongside brains, glands, and other offals. If you have a morbid curiosity about trying strange foods (see Andrew Zimmerman), SOME insects are edible. Perhaps, if you are in a life or death situation....perhaps. However, some will never embrace the idea of eating ants even if they are imported from the Amazon in Brazil and taste like lemongrass. These concepts are completely unappetizing on an instinctual level.

Well received

Great book