Hidden Bibliographic Details
| Other authors / contributors: | Gurp, Henk van, author.
Dicke, Marcel, author.
Takken-Kaminker, Françoise, translator.
Blumenfeld-Schaap, Diane, translator.
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| ISBN: | 9780231536219
0231536216
9780231166843
0231166842
9780231166850
0231166850
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| Notes: | Originally published by Uitgeverij Atlas Contact, Amsterdam in 2012 as Het insectenkookboek
Includes bibliographical references and index
Arnold Van Huis is professor of tropical entomology at Wageningen University and is a consultant on insects as food and feed to the Food and Agriculture Organization of the United Nations. Henk Van Gurp is a cooking instructor at the Rijn I Jssel Hotel and Tourism School in Wageningen and has been involved with entomophagy (the eating of insects) for almost twenty years. Marcel Dicke is professor of entomology at Wageningen University and Rhodes Professor at Cornell University. In 2006, he and his team organized the Wageningen-City of Insects festival
Translated from the Dutch
Legacy 2019
online resource; title from PDF title page (ProQuest Ebook Central, viewed March 5, 2021)
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| Summary: | 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, and they discuss ways to convince Americans and Europeans to eat insects. The book contains all you need to know about cooking with insects, where to buy them, which ones are edible, and how to store and prepare them at home and in commercial spaces
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| Other form: | Print version: Huis, Arnold van. Insectenkookboek. English. Insect cookbook. English-language edition. New York : Columbia University Press, [2014] 9780231166843
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| Standard no.: | YBP11629961
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