Arnold van Huis's Books

The Insect Cookbook

Food for a Sustainable Planet

By: Arnold van Huis,Henk van Gurp,Marcel Dicke

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The Insect Cookbook

Food for a Sustainable Planet

By: Arnold van Huis,Henk van Gurp,Marcel Dicke

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 René 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.

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Page Count

217

Publisher

Columbia University Press

Published Date

ISBN 10

0231536216

ISBN 13

9780231536219

The Terroir of Whiskey

A Distiller's Journey Into the Flavor of Place

By: Rob Arnold

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The Terroir of Whiskey

A Distiller's Journey Into the Flavor of Place

By: Rob Arnold

Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor of the wine. A detailed system has codified the idea that place matters to wine. So why don’t we feel the same way about whiskey? In this book, the master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high yields—but today’s artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine.

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Page Count

213

Publisher

Columbia University Press

Published Date

ISBN 10

0231550898

ISBN 13

9780231550895

The Insect Cookbook

Food for a Sustainable Planet

By: Arnold van Huis,Henk van Gurp,Marcel Dicke

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The Insect Cookbook

Food for a Sustainable Planet

By: Arnold van Huis,Henk van Gurp,Marcel Dicke

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Page Count

217

Publisher

Columbia University Press

Published Date

ISBN 10

0231536216

ISBN 13

9780231536219

Edible Insects

Future Prospects for Food and Feed Security

By: Arnold van Huis,Food and Agriculture Organization of the United Nations

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Edible Insects

Future Prospects for Food and Feed Security

By: Arnold van Huis,Food and Agriculture Organization of the United Nations

Edible insects have always been a part of human diets, but in some societies there remains a degree of disdain and disgust for their consumption. Although the majority of consumed insects are gathered in forest habitats, mass-rearing systems are being developed in many countries. Insects offer a significant opportunity to merge traditional knowledge and modern science to improve human food security worldwide. This publication describes the contribution of insects to food security and examines future prospects for raising insects at a commercial scale to improve food and feed production, diversify diets, and support livelihoods in both developing and developed countries. It shows the many traditional and potential new uses of insects for direct human consumption and the opportunities for and constraints to farming them for food and feed. It examines the body of research on issues such as insect nutrition and food safety, the use of insects as animal feed, and the processing and preservation of insects and their products. It highlights the need to develop a regulatory framework to govern the use of insects for food security. And it presents case studies and examples from around the world. Edible insects are a promising alternative to the conventional production of meat, either for direct human consumption or for indirect use as feedstock. To fully realise this potential, much work needs to be done by a wide range of stakeholders. This publication will boost awareness of the many valuable roles that insects play in sustaining nature and human life, and it will stimulate debate on the expansion of the use of insects as food and feed.

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Publisher

Bright Sparks

Published Date

ISBN 10

9251075956

ISBN 13

9789251075951

Book's by Arnold van Huis

The Insect Cookbook

The Insect Cookbook

The Terroir of Whiskey

The Terroir of Whiskey

The Insect Cookbook

The Insect Cookbook

Edible Insects

Edible Insects

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