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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.
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
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.
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.
One of the hardest things about starting to eat healthy is hanging out with all the dumb motherf*ckers who don’t give a f*ck about what they eat. It’s one thing to get people cooking well for themselves at home but that all falls apart as soon as they have to spend the holidays with their sh*thead brother or go the office party and try desperately to fill up on baby carrots. So many people fall off the healthy-eating wagon this way, give up and never get started again. Thug Kitchen Party Grub Guide is the go-to collection of recipes that you can bring to any occasion—like a BBQ, potluck, fancy dinner party or beer pong tournament—without anyone wondering who the f*ck is on a diet at the party. And yeah, there will be plenty of drinks and cocktails because we all know the best way to save money is by drinking at home. From small appetizers like deviled chickpea bites to giant potluck crowd-pleasers like Mexican lasagna, the focus on tasty grub with affordable easy-to-find ingredients that anyone will fall in love with long before they realize they just ate a bunch of healthy vegan food. Thug Kitchen helpfully adds random, on-the-cheap decorating and plating advice—and yes, red Solo cups will be f*cking everywhere.
Easy-to-understand rules for eating right, from food expert Mark Bittman and Yale physician David Katz, MD, based on their hit Grub Street article
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.
Improve your backpacking experience by creating the delicious and healthy home-dried meals and snacks featured in this book.
As a child Stephanie Lucianovic lived for years on grilled cheese and created an elaborate system for disposing of revolting food involving bookshelves, holiday centerpieces, and, later, boyfriends. She agonized not over meeting her future in-laws, but over the peaches they served her. As an adult, this picky eater found herself in the most unlikely of circumstances: a graduate of culinary school who became a cheesemonger and then a food writer. Along the way, she realized just how common her plight was. It wasn’t surprising to discover that picky eating is an issue for millions of kids, but who knew there are even support groups for adults who can’t overcome it? Yet remarkably little is known about the science of picky eating, and cultural and historical questions abound. Are picky eaters destined to ascend to a higher plane of existence, and what happens when picky eaters fall in love or go to restaurants? How can you tell if you’re a “supertaster”? How does the gag reflex affect pickiness (and what secrets do sword swallowers impart to help overcome it)? Suffering Succotash is a wide-angle look into the world of picky eating, told by a writer who’s been in the culinary trenches. With wit and charm, through visits to laboratories specializing in genetic analysis, attempts to infiltrate the inner workings of a “feeding” clinic, and interviews with fellow picky eaters and adventurous foodies young and old, Stephanie explores her own food phobias and gets to the bottom of what repulses us about certain foods, what it really means to be a picky eater, and what we can do about it.