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Author: Shami Radia
Publisher: White Lion Publishing
ISBN: 1781012067
Category : Cooking
Languages : en
Pages : 336
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Book Description
Entomophagy - eating insects - is hardly a new phenomenon. We've eaten bugs for centuries, and many countries around the world continue to enjoy them in modern cuisine. But insect eating is currently experiencing a rise in popularity. Restaurants are dishing up insects, the UN is publishing reports on the merits of insect-heavy diets and the Nordic Food Lab is exploring how delicious insects can be. The media is now talking about the ethics, the eco benefits and the economic sense behind incorporating entomophagy into our lives. This book by the founders of Grub - a company which sells and promotes edible insects - features 55 accessible recipes using a variety of bugs, from grasshoppers to mealworms. It takes its inspiration from cuisines around the word to present a range of small plates, meals, desserts and even cocktails using whole and ground insects. It explores where edible insects come from, how they're farmed and how to grill, pruree, grind and bake them.
Author: Shami Radia
Publisher: White Lion Publishing
ISBN: 1781012067
Category : Cooking
Languages : en
Pages : 336
Get Book Here
Book Description
Entomophagy - eating insects - is hardly a new phenomenon. We've eaten bugs for centuries, and many countries around the world continue to enjoy them in modern cuisine. But insect eating is currently experiencing a rise in popularity. Restaurants are dishing up insects, the UN is publishing reports on the merits of insect-heavy diets and the Nordic Food Lab is exploring how delicious insects can be. The media is now talking about the ethics, the eco benefits and the economic sense behind incorporating entomophagy into our lives. This book by the founders of Grub - a company which sells and promotes edible insects - features 55 accessible recipes using a variety of bugs, from grasshoppers to mealworms. It takes its inspiration from cuisines around the word to present a range of small plates, meals, desserts and even cocktails using whole and ground insects. It explores where edible insects come from, how they're farmed and how to grill, pruree, grind and bake them.
Author: Adam Platt
Publisher: HarperCollins
ISBN: 0062293567
Category : Biography & Autobiography
Languages : en
Pages : 285
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Book Description
From New York magazine’s award-winning restaurant critic, “a timely and delectable smorgasbord of dishes and dishing . . . honest, revealing and funny.” —New York Times Book Review A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn’t have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance—“a kind of paradise for nose-to-tail cooking”—he learned that “if you’re interested in telling a story, a hair-raisingly bad meal is much better than a good one.” From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, “a professional glutton.” “A scarfable recounting of his travels, told through meals.” —Food52 “Gastronomes and fans of Platt will savor this behind-the-scenes look at real life as a restaurant critic.” —Publishers Weekly “A candid, entertaining look at an often bizarre new gustatory landscape.” —Kirkus Reviews “Entertaining.” —Booklist “A delicious peek behind the scenes of a storied career.” —BookPage, starred review
Author: Lynn Kuntz
Publisher: Gibbs Smith
ISBN: 9781586852603
Category : Cooking
Languages : en
Pages : 84
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Book Description
In this fun and easy-to-use cookbook for kids, the author covers all 50 states and the food and recipes for which they are known. Illustrations.
Author: Jonathan Deutsch
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Cooking
Languages : en
Pages : 487
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Book Description
This entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures. Many of the foods we eat every day are unique to the regions of the United States in which we live. New Englanders enjoy coffee milk and whoopie pies, while Mid-Westerners indulge in deep dish pizza and Cincinnati chili. Some dishes popular in one region may even be unheard of in another region. This fascinating encyclopedia examines over 100 foods that are unique to the United States as well as dishes found only in specific American regions and individual states. Written by an established food scholar, We Eat What? A Cultural Encyclopedia of Bizarre and Strange Foods in the United States covers unusual regional foods and dishes such as hoppin' Johns, hush puppies, shoofly pie, and turducken. Readers will get the inside scoop on each food's origins and history, details on how each food is prepared and eaten, and insights into why and how each food is celebrated in American culture. In addition, readers can follow the recipes in the book's recipe appendix to test out some of the dishes for themselves. Appropriate for lay readers as well as high school students and undergraduates, this work is engagingly written and can be used to learn more about United States geography.
Author: Ky Furneaux
Publisher:
ISBN: 1646434277
Category : Sports & Recreation
Languages : en
Pages : 177
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Book Description
Surviving the First 36 Hours gives you all the tools you need to stay alive in extreme conditions and secure rescue. Picture this: the worst has happened, and you’ve suddenly been put into a survival scenario. In some cases, it might be best to find shelter, water, food, and fire. In others, you might need to get out as soon as possible. How do you determine which route to take? Survival expert Ky Furneaux tells you what to do right when things go wrong. These real-life scenarios are ones that every outdoor enthusiast should be prepared for. From situations where it's best to stay put to ones where your life is in immediate danger if you don’t evacuate immediately, there is no better way to keep yourself safe than by being prepared. This book will teach you how to navigate various scenarios, including: - Injuries - Hypothermia - Snakebites - Altitude sickness - Poor weather conditions - Becoming lost - Wild animals - Dehydration and starvation - Burns and bushfire - Drowning - And more Detailed chapters provide expert descriptions of how to prepare and respond to a wide range of situations. Learn how to survive those critical first days when disaster strikes with Surviving the First 36 Hours. KY FURNEAUX’s determination to defy the impossible has fueled a remarkable career as a survivalist, stuntwoman, TV host, and motivational speaker. She has been a stunt double for Sharon Stone, Jennifer Garner, and Jaimie Alexander; Furneaux also produced and documented an extraordinary 100-mile hike across the Sierra Nevada mountain range, featured in three episodes of Discovery’s Naked and Afraid, and was the only female in season two of Discovery’s Ed Stafford: First Man Out, braving a 12,000-foot mountain climb and -22°F temperatures. Although she’s conquered grueling terrain in over 65 countries, Furneaux is passionate about her country, and she shared the beauty of the Australian bush in her Discovery and 7Mate series Outback Lockdown. She’s a wilderness warrior in the tradition of the late, great Steve Irwin and in her own words a “true survival nerd.”
Author: Nordic Food Lab
Publisher: Phaidon Press
ISBN: 9780714873343
Category : Social Science
Languages : en
Pages : 0
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Book Description
A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.
Author: Anna Lappé
Publisher: Penguin
ISBN: 9781585424597
Category : Business & Economics
Languages : en
Pages : 356
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Book Description
A practical guide to organic eating for readers who live in urban environments challenges popular misconceptions about organic foods in today's grocery stores, shares advice on how to create an organic kitchen, and provides seasonal recipes.
Author:
Publisher:
ISBN:
Category : Entomology
Languages : en
Pages : 462
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Book Description
Devoted to the economy and life-habits of insects, especially in their relations to agriculture.
Author: Charles Valentine Riley
Publisher:
ISBN:
Category : Entomology
Languages : en
Pages : 892
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Book Description
Author: Jack London
Publisher:
ISBN:
Category : Adventure stories, American
Languages : en
Pages : 266
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Book Description
