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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.
Shami Radia and Neil Whippey are the co-founders of Grub – a company which sells quality, edible insects ready to be used in cooking or eaten alone. Sebastian Holmes is the head chef of London's acclaimed Thai barbecue restaurant The Smoking Goat.
"a slick cookbook [...] trying to change our attitude to eating insects."
– The Times 2
"Eat Grub will inspire wannabe chefs"
– The Daily Telegraph
"Insects are the ultimate superfood and these brilliant recipes are truly delicious."
– George McGavin, explorer, entomologist and TV presenter
"Practical, useable, even beautiful, Eat Grub further encourages home cooks to embrace these unconventional ingredients."
– Good Things magazine
"Eat Grub [...] mixes entomophagy with everyday meals [...] Rather than showcasing the insects, the book aims to make entomophagy an everyday activity."
– WIRED
"This fantastic introduction to cooking with insects opens up a whole new culinary world. It's just what our planet needs."
– Stefan Gates, TV presenter and author
