Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Cooking with Cicadas: Demonstrate your position at the top of the food chain by turning cicadas into delicious snacks, meals and desserts for family and friends Paperback – May 15, 2013
"Rebound" by Kwame Alexander
Don't miss best-selling author Kwame Alexander's "Rebound," a new companion novel to his Newbery Award-winner, "The Crossover,"" illustrated with striking graphic novel panels. Pre-order today
What other items do customers buy after viewing this item?
If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle edition for only $0.99 (Save 67%). Print edition purchase must be sold by Amazon. Learn more.
For thousands of qualifying books, your past, present, and future print-edition purchases now lets you buy the Kindle edition for $2.99 or less. (Textbooks available for $9.99 or less.)
Author interviews, book reviews, editors picks, and more. Read it now
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
When I came across this little gem in the Kindle store, I was expecting it to be a hoax. Instead, I discovered a genuine assembly of thoughtful and well-structured recipes that actually appear delicious. "Frothingham" (pseudonym?) provides some informative tidbits and unexpected insights, like the fact that a cicada is an arthropod--more kin to shrimp and lobster than to insects. He warns you off if you have a history of allergies to shellfish, and then goes on to explain the general preparations and precautions you should take before attempting any of the recipes.
The recipes themselves range from appetizers to desserts, and offer cicada-based dishes in a variety of ethnic cooking styles. The format is that of a traditional cookbook, with each recipe listing the number of servings, ingredients and their amounts, as well as detailed cooking instructions.
I was expecting a "gotcha!" section where Frothingham lets down his guard and admits to pulling the reader's leg, but that never happens. Apparently, the author is entirely serious about "Cooking with Cicadas" and I must admit that some of the recipes seem quite inviting. I'm headed back that way next month. Who knows? I might even give one or two of these suggestions a try.
"Cooking with Cicadas" is both remarkable and refreshing. And different--very, very different.