The German edible insect cookbook “Grillen, Heuschrecken & Co.” published with AT Verlag, combines roughly 50 recipes with essays of renowned experts in the field, such as Paul Vantomme (FAO), Jürgen Dollase, Hanni Rützler, Dominik Flammer, Patrick Zbinden and Jürg Grunder.
Besides the forty recipes created by Essento Chef Adrian Kessler, the book gives also an introduction on how to safely handle insects and what preparatory possibilities there are. In addition the book features also recipes of six gourmet chefs, highlighting the potential in gourmet gastronomy as well.
Besides the forty recipes created by Essento Chef Adrian Kessler, the book gives also an introduction on how to safely handle insects and what preparatory possibilities there are. In addition the book features also recipes of six gourmet chefs, highlighting the potential in gourmet gastronomy as well.
The book covers legal aspects as well as the spread of edible insects on our planet.
Available at Austrian, German and Swiss bookstores. But the cookbook can also be ordered online here or via email (christian@essento.ch).
By ordering with Essento you support an ento start-up.
