Photo: The Bookery.com
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.
Arnold van Huis is professor of tropical entomology at Wageningen University and is a FAO consultant on insects as food and feed.
Henk van Gurp is a cooking instructor and has been involved with entomophagy for almost twenty years.
Marcel Dicke is professor of entomology at Wageningen University.
