Sebastian Holmes

Shami Radia

Neil Whippey

Entomophagy - eating insects - is hardly 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-benefits and the economic sense behind incorporating entomophagy into our lives.

This book by the founders of Grub - a company which sells and promotes edible insects - features 55 accessible recipes using a variety of bugs, from grasshoppers to mealworms. It takes its inspiration from cuisines around the world to present a range of small plates, meals, desserts and even cocktails using whole and ground insects. It explores where edible insects come from, how they're farmed and how to grill, pruree, grind and bake them.

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