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Books

Want to learn more about Entomophagy?

These are the top 10 books you should read about edible insects.

One of the questions I keep getting asked, after “Why?” Is “how do I learn more about Entomophagy and what to do with the insects I buy?”

Below are the books I think you need to have or at the least read.


 

#1 “Edible insects : Future prospects for food and feed security ”  – FAO

Published by the Food and agriculture organisation of the united nations in 2013 and downloaded over 2 million times. This is FREE PDF has been responsible for more Ento businesses starting than any other book.
It can be a bit dry in parts with lots of figures and graphs but if you have seen any of the pictograms or quotes about the amount of feed or water required for livestock the chances are they would have originally been in here.
Available in PDF

 

#2 Edible: An Adventure Into the World of Eating Insects and the Last Great Hope to Save the Planet”  – Daniella Martin

Edible

Edible: An Adventure Into the World of Eating Insects and the Last Great Hope to Save the Planet

 

A great story and if thick texts

 

 

 

 

 

 

 

Available in Hardback, Paperback and CD


#3 On Eating Insects: Essays, Stories and Recipes”  –Nordic Food LabJoshua EvansRoberto Flore 

On Eating Insects: Essays, Stories and Recipes

On Eating Insects: Essays, Stories and Recipes

 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.

 

 

Available in Hardback


#4 Insects: An Edible Field Guide”  – Stefan Gates

Insects: An Edible Field Guide

Insects: An Edible Field Guide

Ever been tempted by the thought of trying juicy deep fried mealworms, proteinrich cricket flower, or swapping your Walkers for salt and vinegar flavoured grasshoppers? If so then you are not alone! Over 2 billion people regularly eat insects as part of their diet, and the world is home to around 1,900 edible insect species.

For adventurous foodies and daring dieters comes the newest way to save the planet, eat more protein, and tickle taste buds. But this isn’t an insect cookbook. Instead it’s an informative field guide: exploring the origins of insect eating, offering tips on finding edible bugs and serving up a few delicious ideas of how to eat them once you’ve tracked them down!

It includes a comprehensive list on edible insects and where to find them, how to prepare them, their versatile usage and nutritional value as well as a few recipes. A bug-eating checklist covering all known edible bugs so readers can mark off the ones they’ve eaten and seek out new delicacies concludes the book.

This is a perfect introduction to the weird, wonderful, and adventurous side of entomophagy.

Available in Hardback and Kindle


#5 The Eat-A-Bug Cookbook, Revised: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin”  – David George Gordon 

The Eat-A-Bug Cookbook

The Eat-A-Bug Cookbook, Revised: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin

With its stylish new package, updated information on the health and environmental benefits of insect eating, and breed-your-own instructions, this new edition of The Eat-a-Bug Cookbook is the go-to resource for anyone interested in becoming an entomological epicure.

For many Americans, eating a lowly insect is something you’d only do on a dare. But with naturalist and noted bug chef David George Gordon, bug-eating is fun, exciting, and downright delicious!

Now you can impress, enlighten, and entertain your family and friends with Gordon’s one-of-a-kind recipes. Spice things up at the next neighborhood potluck with a big bowl of Orthopteran Orzo–pasta salad with a cricket-y twist. Conquer your fear of spiders with a Deep-Fried Tarantula. And for dessert, why not try a White Chocolate and Wax Worm Cookie? (They’re so tasty, the kids will be begging for seconds!)

Today, there are more reasons than ever before to explore entomophagy (that’s bug-eating, by the way). It’s an environmentally-friendly source of protein: Research shows that bug farming reduces greenhouse gas emissions and is exponentially more water-efficient than farming for beef, chicken, or pigs. Mail-order bugs are readily available online–but if you’re more of a DIY-type, The Eat-A-Bug Cookbook includes plenty of tips for sustainably harvesting or raising your own.

Filled with anecdotes, insights, and practical how-tos, The Eat-A-Bug Cookbook is a perfect primer for anyone interested in becoming an entomological epicure.

Available in Paperback and Kindle


#6 Eat Grub: The Ultimate Insect Cookbook”  –Shami RadiaNeil WhippeySebastian Holmes

Eat Grub: The Ultimate Insect Cookbook

Eat Grub: The Ultimate Insect Cookbook

 Eat Grub  features more than 55 exciting 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 teaches you how to use insect flours to make healthy, gluten-free and protein-rich dishes, and how to puree, bake and grind various insects making them versatile to use.

Entomophagy – eating insects – isn’t 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 and health benefits, and the economic sense behind incorporating entomophagy into our lives.

Available in Hardback and Kindle


#7 The Insect Cookbook: Food for a Sustainable Planet”  – Arnold Van HuisHenk Van GurpMarcel Dicke

The Insect Cookbook: Food for a Sustainable Planet

The Insect Cookbook: Food for a Sustainable Planet

  The Definitive Guide to Insects as a Sustainable Food Source In The Insect Cookbook, 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 yet boasting the international flair of the world’s most chic dishes. “Invite politicians to dinner and let them tell the world how delicious it is…They will proudly go around and say, ‘I ate crickets, I ate locusts, and they were delicious.'”-Kofi Annan The Insect Cookbook features delicious recipes and interviews with top chefs, insect farmers, political figures, and nutrition experts, including chef Rene Redzepi, whose establishment was elected three times as “best restaurant of the world”; Kofi Annan, former secretary-general of the United Nations; and Daniella Martin of Girl Meets Bug. 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.

Available in Hardback, Paperback and Kindle


#8 Eat the Beetles!: An Exploration of Our Conflicted Relationship with Insects”  – David Waltner-Toews

Eat the Beetles!: An Exploration of Our Conflicted Relationship with Insects

Eat the Beetles!: An Exploration of Our Conflicted Relationship with Insects

  Meet the beetles: there are millions and millions of them and many fewer of the rest of us ― mammals, birds, and reptiles. Since before recorded history, humans have eaten insects. While many get squeamish at the idea, entomophagy ― people eating insects ― is a possible way to ensure a sustainable and secure food supply for the eight billion of us on the planet.

Once seen as the great enemy of human civilization, destroying our crops and spreading plagues, we now see insects as marvellous pollinators of our food crops and a potential source of commercial food supply. From upscale restaurants where black ants garnish raw salmon to grubs as pub snacks in Paris and Tokyo, from backyard cricket farming to high-tech businesses, Eat the Beetles! weaves these cultural, ecological, and evolutionary narratives to provide an accessible and humorous exploration of entomophagy.

 

Available in Paperback and Kindle


#9 Eating Insects. Eating Insects as Food.”  – Elliott Lang

Eating Insects. Eating Insects as Food.

Eating Insects. Eating Insects as Food.

    Everything you need to know about eating insects and more. Guaranteed to answer all your questions, this book is a must have for anybody passionate about eating or breeding insects. The author, Elliott Lang tried eating insects for the first time on holiday in Thailand and loved them. He couldn’t find any good book about it and decided to write a book himself and so started to explore the world of eating insects. Edible insects and bugs, insect breeding, most popular insects to eat, cooking ideas, restaurants who serve insects and where to buy insects all covered. Including which insects are most popular to eat and tips on preparing insects for cooking The book is written in an easy to read and understandable style.

 

 

Available in Paperback


#10 Man Eating Bugs: Art and Science of Eating Insects”  – Peter MenzelFaith D’Aluisio

Man Eating Bugs: Art and Science of Eating Insects

Man Eating Bugs: Art and Science of Eating Insects

 

Explores the consumption of spiders, crickets, grubs, scorpions, and dragonflies in thirteen different countries, including Australia, Japan, China, Venezuela, and the United States

 

 

 

 

Available in Hardback & Paperback


#11 Insects as Sustainable Food Ingredients: Production, Processing and Food Applications”  –Aaron T. DosseyJuan A. Morales-RamosM. Guadalupe Rojas

Insects as Sustainable Food Ingredients: Production, Processing and Food Applications

Insects as Sustainable Food Ingredients: Production, Processing and Food Applications

Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs.

Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients.

Available in Hardback & Paperback


 

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