Chef whips up insect delights in Eat-a-Bug

David George Gordan poses with a tarantula, one of his protein-packed, nutritious ingredients. The insect-loving chef just released a new cookbook called Eat-a-Bug.

Caters News Agency

David George Gordan poses with a tarantula, one of his protein-packed, nutritious ingredients. The insect-loving chef just released a new cookbook called Eat-a-Bug.

A real life PEST-on Blumenthal is cooking up a SWARM in the kitchen – by using creepy crawlies to create bizarre meals.

David George Gordon, 63, has been cooking with bugs since 1997 after having initially intended to write a book about cockroaches.

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In researching his book David, a lecturer and author, came across numerous articles about the benefits of including insects in food and medicine.

David George Gordan’s savory Three Bee Salad, one of the recipes in his new cookbook.

Caters News Agency

David George Gordan’s savory Three Bee Salad, one of the recipes in his new cookbook.

He decided to drop his educational ways of writing and instead began focusing on a bug-inspired cookbook creating meals more unusual than the I’m A Celeb bush tucker trials.

RELATED: NEXT BIG THING IN FOOD: CRICKETS AND OTHER INSECTS

The Eat-a-Bug Cookbook, which has just been re-released with an upgraded menu, includes such dishes as Curried Termite Stew, Three Bee Salad, Pear Salad With Chiangmai Ants and even Fried Green Tomato Hornworms.

David, from Seattle, admits that bugs have now become an important part of his diet cooking a bug-based meal on a weekly basis.

There’s a secret surprise in this pear salad: Chiangbai ants! The bugs add protein, chef David George Gordan says.

Caters News Agency

There’s a secret surprise in this pear salad: Chiangbai ants! The bugs add protein, chef David George Gordan says.

RELATED: U.N: EAT MORE BUGS! GOOD FOR YOU, GOOD FOR WORLD

He said: “People are either repulsed or intrigued – there’s not a lot of middle ground.

“They are usually impressed or at least relieved when they try my dishes. I’ve actually had people come back for seconds, thirds and in one case fifths for my crickets and orzo pasta dish.

RELATED: NEW PROTEIN SNACK CONTAINS A SURPRISE INGREDIENT: CRICKETS!

Learn to make critters on a kebob with David George Gordan’s new Eat-a-Bug Cookbook.

Chugrad McAndrews/Caters News Agency

Learn to make critters on a kebob with David George Gordan’s new Eat-a-Bug Cookbook.

“Insects contain large amounts of protein plus vitamins, minerals and amino acids – the so-called building blocks of life.

“Broadening our diets to include other things than chicken, beef or pork would take pressure off the planet. When compared bugs to how much it costs to raise a steer you’d be shocked.”

David reckons there will come a day when eating insects is as accepted as eating other meats – especially if we continue the trend of overfishing the world’s oceans.

He added: “It will be a while in countries like the US or UK though because we have such a negative view of insects to begin with.

“But then again, we probably weren’t very interested in eating raw fish a century ago. Now you can spend your entire paycheck at a sushi bar.”


Lifestyle – NY Daily News

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