03 ON EATING INSECTS: ESSAYS, STORIES AND RECIPES
BY MICHAEL BOM FROST, ROBERTO FLORE, JOSHUA EVANS
Even if you are not a greenie advocating the consumption of insects as a sustainable superfood, this book will intrigue with its audacious recipes. We are talking about highballs made with hornet liquor, bee larvae ceviche, classic mousse made of wax moth larvae and the like, all created by food research team Nordic Food Lab. Rest assured though: The beautiful food photos make the subject easier to swallow.
