Creepy Crawly Cuisine: The Gourmet Guide to Edible Insects
An introduction to the world of edible insects, complete with recipes and color photographs.
Includes an historical look at the use of edible insects in indigenous cultures. Provides information on where to obtain insects and how to store and prepare them. Includes over 60 gourmet recipes, complete with stunning color photographs. 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 because 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 can help meet humanity's growing nutritional needs. Creepy Crawly Cuisine tells you everything you need to know to make insects a 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 60 gourmet recipes, complete with stunning color photographs, that let you take the cooking of insects to dazzling culinary heights. 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. |
Contents
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 |
Other editions - View all
Creepy Crawly Cuisine: The Gourmet Guide to Edible Insects Julieta Ramos-Elorduy Limited preview - 1998 |
Common terms and phrases
1/8 teaspoon salt agave agave billbug ahuautle amino acids avocado baking sheet blender boil bowl canola oil caterpillars Chicatana chicken chilies cloves cook crickets cumin diced diet dish dough Dragonfly dried eaten eating insects edible insects egg whites egg yolks entomophagy epazote Escamoles finely chopped flavor flour food source fried frying pan garlic garlic cloves garnish granulated sugar grasshoppers Ground cloves guajillo Heat the oil insects as food larvae larvae and pupae Leaf-Footed Bug lemon juice locusts low heat marjoram mash Mealworm medium heat Mexico minced mixture nutrients Nutrition olive oil onion oregano parsley peanut oil peeled pound ant larvae Preheat oven protein Pulque pupae Ramos-Elorduy rice roasted stink bugs safflower oil Salad salt and pepper sauce sauté Serve sliced soup species Sprinkle stingless bees stink bugs stirring tablespoons tablespoons butter taste Ground thyme tomatillos tomatoes treehoppers wasp honey water boatmen whisk White Agave Worms
Popular passages
Page ix - Cameroon cuisine describes the recipe for "coconut larvae" as "a favorite dish offered only to good friends." Coconuts at the half-hard stage are emptied of their milk, refilled with the larvae and condiments, then cooked (capped end up) in water.