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Entertaining With Insects, or: The Original Guide to Insect Cookery Paperback – October, 1999

ISBN-13: 978-0964583801 ISBN-10: 0964583801

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Paperback, October, 1999
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Product Details

  • Paperback: 160 pages
  • Publisher: Salutek Pub Co (October 1999)
  • Language: English
  • ISBN-10: 0964583801
  • ISBN-13: 978-0964583801
  • Product Dimensions: 0.5 x 6.2 x 9.5 inches
  • Shipping Weight: 10.4 ounces
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,965,238 in Books (See Top 100 in Books)

Customer Reviews

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Most Helpful Customer Reviews

6 of 6 people found the following review helpful By Robert Beveridge HALL OF FAMEVINE VOICE on January 27, 2010
Format: Paperback
Ronald L. Taylor and Barbara J. Carter, Entertaining with Insects, or, the Original Guide to Insect Cookery (Salutek Publishing, 1976)

Many of Taylor's predictions have not come to pass thirty-five years down the line (frozen food manufacturers have not seen the light regarding frozen mealworm entrees, and however close we are to the line, we have not yet reached the phase of worldwide famine where people who don't normally do so have considered eating insects), which leaves Entertaining with Insects as something of an anachronistic curiosity in the year 2010. Not that the cool factor has been decreased one whit. The idea of cooking with insects has always appealed to me, for some reason, and so the minute I heard this book existed, I knew I'd have to check it out.

On the upside, it is exactly what it says it is, a book about cooking with insects (with an appendix that covers a few earthworm recipes as a bonus). On the downside, the mark of a single-ingredient cookbook, to me, is the breadth of stuff the authors come up to do with that ingredient (or dish; think Marlena Spieler's delectable book on macaroni and cheese as an example here). Taylor and Carter stay pretty basic (at least as far as seventies California cuisine; there are a number of recipes that manage to seem horribly dated, as well), and sometimes downright twee (insect canapes? I half-expected a fondue recipe to pop up). Still, if you're looking for a recipe for Chocolate Chirpies (and seriously, we all should be), you've gotta check this out. ***
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7 of 8 people found the following review helpful By Xtine on May 11, 2012
Format: Paperback Verified Purchase
_Entertaining with Insects_ is the foundational text on insect cuisine, an art more formally known as entomophagy. I got my copy of this book about 25 years ago, and though it is now missing the first 100 pages, I've kept it, along side my childhood teddy bear and first edition copy of Euell Gibbons' "Stalking the Wild Asparagus". Since I'm missing the first half of the book, I can't comment on it. See other reviews for the stunning revelation that a book written 36 years ago with predictions for the future didn't get them quite right. However, the part of the book that comes after page 100 is the best (well, only) insect cookery text I've ever read. It's not only fun to read, but it's super fun to read out loud.

Amaze people with how simple "Basic Cooked Insects" is, just:
1 cup of insects
2 cups of water
butter, sage, chopped onion and a dash of salt and pepper.
Boil for 30 minutes or until tender.

Of course, this recipe could just be called: Basic Cooked Animal. But how many of your friends know that animal recipes work on insects, too? Enlighten yourself and enlighten the world! Indeed, most of the recipes are fairly basic, but keep in mind that this book was written in 1976. Back then, an insect was an insect. And nobody had heard of arugula either. In addition to the basic insect recipes, there's an ahead-of-its-time section with gourmet(ish) Earthworm recipes. You'll have to wait until the future (when the internet, facebook and amazon are invented) to distinguish between red wrigglers and night crawlers, but Earthworm Patties Supreme are must-try 1976 retro gourmet! I did once, 25.1 years ago slightly before I got this book, make worm-chip cookies. They turned out AWFUL (major dead fishy smell).
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Format: Paperback
I bought this book back in the '70's and used it for years simply for it's gross-out potential. Believe me, drop this puppy on a table at a pot luck and you'll clear the room. I've never even been slightly tempted to try any of the recipes. I reckon I get plenty of inadvertent critters in my food, and don't need to add anything else. I'm well aware that this is simply a cultural prejudice for me--As an American, born and raised in farm country, there are things that I just can't consider as food and I'm more liberal about that than most. If I lived in some other place or in a different era, I'd probably be OK with it. I've eaten stuff that my friends wouldn't even try like pig ears (they're really good) but out of most people's comfort zone for acceptable food. It's an interesting read even if you have no intention of following any of the recipes. I can't really say if the recipes work or not, but they are pretty basic and would probably be OK if you could get past the idea of it.
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