Random House: Bringing You the Best in Fiction, Nonfiction, and Children's Books
Newletters and Alerts

Buy now from Random House

  • The Eat-a-Bug Cookbook, Revised
  • Written by David George Gordon
  • Format: Trade Paperback | ISBN: 9781607744368
  • Our Price: $16.99
  • Quantity:
See more online stores - The Eat-a-Bug Cookbook, Revised

Buy now from Random House

  • The Eat-a-Bug Cookbook, Revised
  • Written by David George Gordon
  • Format: eBook | ISBN: 9781607744375
  • Our Price: $10.99
  • Quantity:
See more online stores - The Eat-a-Bug Cookbook, Revised

The Eat-a-Bug Cookbook, Revised

    Select a Format:
  • Book
  • eBook

40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin

Written by David George GordonAuthor Alerts:  Random House will alert you to new works by David George Gordon


List Price: $10.99


On Sale: July 16, 2013
Pages: 136 | ISBN: 978-1-60774-437-5
Published by : Ten Speed Press Potter/TenSpeed/Harmony
The Eat-a-Bug Cookbook, Revised Cover

Share & Shelve:

  • Add This - The Eat-a-Bug Cookbook, Revised
  • Email this page - The Eat-a-Bug Cookbook, Revised
  • Print this page - The Eat-a-Bug Cookbook, Revised
Synopsis|Excerpt|Table of Contents
> Website
> On Facebook
Related Links


With its stylish new package, updated information on the health and environmental benefits of insect eating, and breed-your-own instructions, this new edition of The Eat-a-Bug Cookbook is the go-to resource for anyone interested in becoming an entomological epicure.

For many Americans, eating a lowly insect is something you’d only do on a dare. But with naturalist and noted bug chef David George Gordon, bug-eating is fun, exciting, and downright delicious!
Now you can impress, enlighten, and entertain your family and friends with Gordon’s one-of-a-kind recipes. Spice things up at the next neighborhood potluck with a big bowl of Orthopteran Orzo—pasta salad with a cricket-y twist. Conquer your fear of spiders with a Deep-Fried Tarantula. And for dessert, why not try a White Chocolate and Wax Worm Cookie? (They’re so tasty, the kids will be begging for seconds!) 
Today, there are more reasons than ever before to explore entomophagy (that’s bug-eating, by the way). It’s an environmentally-friendly source of protein: Research shows that bug farming reduces greenhouse gas emissions and is exponentially more water-efficient than farming for beef, chicken, or pigs. Mail-order bugs are readily available online—but if you’re more of a DIY-type, The Eat-A-Bug Cookbook includes plenty of tips for sustainably harvesting or raising your own.
Filled with anecdotes, insights, and practical how-tos, The Eat-A-Bug Cookbook is a perfect primer for anyone interested in becoming an entomological epicure.


Who Eats Bugs?
Entomophagy (pronounced en-tuh-MOFF-a-gee)—that’s bug eating to you—has been practiced for many centuries throughout Africa, Asia, Australia, the Middle East, and North, South, and Central America. And the feasting continues according to Marcel Dicke, professor of entomology at Wageningen University and winner of the Dutch version of the Nobel Prize, with an estimated 80 percent of the world’s population eating bugs. Insects and their kin are enjoyed nearly everywhere except for Europe and the United States and Canada. That’s right: we’re the weirdos for not eating bugs.

It’s hard to say what motivated some of our forefathers to refrain from this widespread, nutritionally beneficial, and unquestionably wholesome practice. Quite possibly, our current disdain for bug cuisine was shared by the first farmers of northern Europe and, by extension, European colonists in the New World. They regarded most land arthropods, and insects in particular, as crop- and livestock-robbing pests. To these early agronomists, eating bugs was probably akin to sleeping with the enemy.

To discourage anyone from going over to the “other side,” they manufactured all manner of bad press for bugs. Hundreds of years later, fear-mongering pest control companies took the insect hate ball and ran with it. In their eyes, the only good bug was a dead one. Nowadays, most people in Europe and North America regard insects and other land arthropods as unclean, germ-laden, and foul tasting—three views that have little, if any, basis in fact.

Many of the world’s indigenous people still harvest and eat bugs, just as we do artichokes, oysters, and many of the myriad gifts from the land and sea. Did you know, for instance, that when faced with a cloud of locusts, native Algerians will break out the brooms and start sweeping their sudden bounty of insects into baskets and bags? Or that honey gatherers in Malaysia will sell the liquid bounty from a wild hive, but they’ll save any larval bees still in the honeycomb for themselves? How many of you have heard about the mopane worm business in rural South Africa? The fat, juicy caterpillars of the emperor moth are plucked from the mopane trees at Christmastime, after which they are gutted, dried, and sold at markets.

The first people of North America were avid bug eaters. I’ve read that members of the Klamath tribe of southeastern Oregon lit fires beneath trees to smoke out the caterpillars of the pandora moth, which would then fall to the forest floor, where the Klamath harvested them for later consumption. One chief is said to have amassed a ton and a half of smoked and dried pandora caterpillars during the summer of 1920.

“I have seen the Cheyennes, Snakes, Utes, etc., eat vermin off each other by the fistful,” wrote the nineteenth-century chronicler Father Pierre-Jean De Smet. “Often great chiefs would pull off their shirts in my presence without ceremony, and while they chatted, would amuse themselves with carrying on this branch of the chase in the seams. As fast as they dislodged the game, they crunched it with as much relish as more civilized mouths crack almonds and hazel-nuts or the claws of crabs and crayfishes.”

Although entomophagy may have fallen from favor among most of the members of North America’s founding tribes, it still thrives in the village markets of Oaxaca and a few other Mexican states. A favorite snack in these locations is chapulines, sun-dried grasshopper nymphs sprinkled with salt and seasoned with chile and lime. This delicacy, which originated with the native tribes of southwest Mexico, has been handed down from one generation to the next. The legacy of bug eating is also alive in the heart of Mexico City, where gourmet restaurants specializing in pre-Hispanic cuisine still offer cazuela de escamoles a la bilbaina—larval red ants, fried in olive oil and lightly dusted with dry red chile—to their discerning clientele.

Table of Contents


Introduction: Embracing Entomophagy
Part One
Don’t Worry, Be Hoppy: Nine Culinary Leaps of Faith, Using Crickets, Grasshoppers, and Their Kin

Chapter 1: Cooking with Crickets
Niblets and Cricklets
Orthopteran Orzo
Chirpy Chex Party Mix
Crispy Crickets
Cricket Seasoning à la Vij’s
Bugs in a Rug
Chocolate Cricket Torte
Chapter 2: Grilled Grasshoppers, Creamed Katydids,
and Locusts Lovingly Prepared
Cream of Katydid Soup
Oaxacan Whoppers
St. John’s Bread
Sheesh! Kabobs
Really Hoppin’ John
Chapulines con Chocolate Fondue

Part Two
Togetherness: A Selection of Social Insects for Special Occasions

Chapter 3: Tantalizing Termites (The Other White Meat)
Curried Termite Stew
Termite Treats

Chapter 4: Beginning with Bees
Glory Bee
Three Bee Salad
Bee’s Knees

Chapter 5: Ants On (and In) the House
Ant Jemima’s Buckwheat-Bug Griddlecakes
Amaretto Honeypots
Ants in Pants
Pear Salad with Chiangbai Ants
Part Three
Who’s Buggin’ Whom? Nine Ways to Turn the Tables on Household and Garden Pests

Chapter 6: Preparing Pantry Pests
Cockroach à la King
Larval Latkes (a.k.a. Grubsteaks)

Chapter 7: Garden Grazers Alfresco
Wasabi Wax Worms
Superworm Tempura with Plum Dipping Sauce
Fried Green Tomato Hornworms
Alpha-Bait Soup
White Chocolate and Wax Worm Cookies

Part Four
Side Orders: A Smorgasbord of Treats from Assorted Arthropod Taxa

Chapter 8: Spineless Delights
Giant Water Bug on Watercress
Watermelon and Water Bug Surprise
Sweet and Sour Silkworm
Ample Drumsticks
Sky Prawn
Odonate Hors d’Oeuvres
Scorpion Scaloppine
Party Pupae
Deep-Fried Tarantula Spider

David George Gordon

About David George Gordon

David George Gordon - The Eat-a-Bug Cookbook, Revised

DAVID GEORGE GORDON, a.k.a. the Bug Chef, is an award-winning author of nineteen books. The freewheeling naturalist is a popular guest speaker and regularly gives lectures and cooking demonstrations at venues such as the American Museum of Natural History, the San Diego Zoo, California Academy of Sciences, and Ripley’s Believe It or Not. He has also showcased his bug-based cuisine at schools and colleges in thirty-two states and four foreign countries. 
KAREN LUKE FILDES was born and raised in Tacoma, Washington. She conveys her enthusiasm for wildlife and wild places by using pen and ink, and oil on canvas. David and Karen are married and live in Seattle.



Praise for the previous edition

“A smorgasbord of information.”
—Science News 
“Gordon’s recipes are tasty and well chosen, as are the many informative slices of arthropod lore.”
—Discover magazine
Praise for David George Gordon's 
The Secret World of Slugs and Snails

“David George Gordon . . . knows how to spin a yarn.  Best of all, his fascination with the underappreciated slowpokes is downright contagious.”
—The Chicago Tribune 
“A little gem of a book which may make you feel differently about the slimeballs once summer rolls around.”
—Toronto Star

Your E-Mail Address
send me a copy

Recipient's E-Mail Address
(multiple addresses may be separated by commas)

A personal message: