Cicada time is dinner time! This is one special little cookbook. The perfect gift for the hardcore and the squeamish eaters alike. These savory and easy to follow recipes will make you wish this feast came more often than just once every 17 years. So, take advantage. Step up and join the billions of people, all around the world, who enjoy this free, nutritious and delicious natural resource. Bug Appetit !!!!"
Delicious Brood X Cicada Recipes Cicadas are large winged insects that emerge in large quantities on the eastern United States every seventeen years. This year, the swarm has been called Brood X and there will be 1.5 million cicadas per square acre along the mid-Atlantic region of the United States. Many countries do not shy away from eating bugs such as India and many regions in Africa. Commonly eaten insects are caterpillars and crickets. With the coming swarm of cicadas, it is a good time to consider what tasty recipes can be made using this chirpy insect. Cicadas emerge every seventeen years to mate and reproduce. If you have never considered eating cicadas, this cookbook has many tasty recipes to try. They can be fried, sauteed, baked, grilled or put into soups. Some can call these tasty critters the shrimp of the earth. Try to catch the cicadas as they are just emerging from the ground. This is when they will taste the best. But regardless of whether you get newly emerged cicadas or not, definitely check out these recipes. Recipes Include: BBQ Cicadas Lemon Pepper Cicadas Orange Ginger Cicada Stir-Fry Blackened Cicadas Cicada Cookies Soft-Shelled Cicadas Shanghai Cicadas Cicada Tarragon Cicadas and Broccoli Fiery Pepper Cicadas Beer Batter Coconut Cicadas Honey Walnut Cicadas Creamy Pesto Cicada Grilled Cicada Scampi Cajun Crawfish and Cicada Etouffe Cicada and Asparagus Quiche Sausage & Cicada Jambalaya Buffalo Cicadas Crockpot Cicadas Cigarra Tacos Honey-Ginger Cicadas and Vegetable Thai Spicy Basil Cicada Fried Rice Panang Curry with Cicadas Crunchy Fried Cicadas Cheesy Cicadas and Grits Cicada Tetrazzini Garlic and Parmesan Cicadas Sweet and Sour Cicadas Tequila Sunrise Cicadas
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.
Insects will be appearing on our store shelves, menus, and plates within the decade. In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world’s most chic dishes. Insects are delicious and healthy. A large proportion of the world’s population eats them as a delicacy. In Mexico, roasted ants are considered a treat, and the Japanese adore wasps. Insects not only are a tasty and versatile ingredient in the kitchen, but also are full of protein. Furthermore, insect farming is much more sustainable than meat production. The Insect Cookbook contains delicious recipes; interviews with top chefs, insect farmers, political figures, and nutrition experts (including chef René Redzepi, whose establishment was elected three times as “best restaurant of the world”; Kofi Annan, former secretary-general of the United Nations; and Daniella Martin of Girl Meets Bug); and all you want to know about cooking with insects, teaching twenty-first-century consumers where to buy insects, which ones are edible, and how to store and prepare them at home and in commercial spaces.
Trattoria Grappolo has emerged into one of the hottest restaurants in Central California, featuring authentic regional Italian country cooking. This unique bistro has also become the "in spot" where local residents and wine makers gather along with ranchers. The stars behind the scenes are Chef Leonardo, younger brothers Chef Alfonso Curti and Chef Georgio Curti. Their specialties include rustic breads and Italian pastries such as tiramisu, biscottis, apple and pear tartans and Italian gelatos. Take a gastronomic journey through 100 gloriously designed Italian recipes and culinary trips throughout Italy. Every dish is masterfully crafted and presented by the Curti brothers to assure each presentation is not only visually stunning, but simple to prepare with readily available ingredients. A California wine suggestion accompanies each flavorful dish, capitalizing on the Central California region, known by many as "Wine Country at its Best."
IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft. “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.
In Pizza & Wine, Chef Leonardo Curti shares 65 delectable pizza recipes paired with the perfect wine to create an idyllic meal. 65 simple and authentic Italian pizzas and the wine pairings that complement
Each year Italy's beautiful countryside is spattered with numerous food festivals that showcase various delectable foods such as garlic, pasta, lentils, fruits, nuts, chocolates and more. Now Italian Food Festivals highlights 50 of Italy's most diverse food fairs, bringing a taste of authentic Italy into your home with 100 recipes that use the featured festival foods. Part cookbook and part travelogue, Italian Food Festivals is filled with spectacular photographs and centuries-old recipes that bring the Italian countryside, its people and their cuisine to life for readers. Rather than visiting famous restaurants and local bistros, award-winning authors James O. Fraioli and Leonardo Curti take both professional chefs and home cooks on a culinary odyssey of a different sort, transporting both food lovers and travel aficionados to the stall-lined village streets of these local festivals, filling their imaginations with the tempting aromas, the warmth of the Italian sun, the spectacular settings and easy camaraderie of the friendliest hosts in the world. Take home this carefully culled collection of the best of each festival's mouth-watering recipes with Italian Food Festivals. James O. Fraioli is a published, award-winning author, and an internationally recognized travel writer. He is the author of numerous books on a wide range of subjects. His celebrated cookbook: Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World's Finest Chefs has appeared in The New York Times, been presented at the White House, and featured on the Food Network's The Essence of Emeril. He is also a contributing writer and professional photographer for 18 magazines. Prior to his fulltime writing career, Fraioli spent eight years in the motion-picture and television industry for FOX, Walt Disney and Warner Bros. Chef Leonardo Curti is the executive chef and co- proprietor at the acclaimed Trattoria Grappolo bistro in Santa Ynez, California. Born in Calabria, Italy, Leonardo learned his culinary skills in Tuscany before relocating to Los Angeles, where he worked as a chef at Cicada Restaurant and founded Pane Caldo in Beverly Hills. Leonardo's gastronomic journey then led him to Aspen, where he joined the legendary Farfalla Restaurant. In 1997, Leonardo opened Trattoria Grappolo in Santa Ynez and hasn't looked back. Today, the casual bistro continues to serve authentic, traditional Italian fare for lunch and dinner. Aside from the restaurant, Leonardo runs a full catering company and teaches private cooking classes. He has also launched a new line of pasta sauces.
Now in paperback! Lily has read every Nancy Drew book in the library. She’s great at spying clues and keeping secrets. She has to be. She has secrets of her own that no one can ever find out. When summer brings lying, stealing Tinny Bridges to town, Lily must depend on her own wits to keep ahead of this sly newcomer. Tinny takes candy from the general store and blames Lily. She tries to steal Lily’s friends and even her father’s affection. Worst of all, she seems to know Lily’s secret. When Tinny goes missing, only Lily has an idea what happened to her. But for Lily, finding Tinny means confronting her hidden past. With its taut-pacing and lyrical writing, Andrea Beaty’s critically acclaimed mystery has been hailed as “the kind of satisfying read that summer is all about” (School Library Journal). Praise for Cicada Summer “One part memory, one part mystery, and a generous dose of atmosphere make this the kind of satisfying read that Summer Reading is all about.” —School Library Journal “Beaty weaves elements from Lily’s favorite Nancy Drew stories together with a moving picture of a child . . .” —Kirkus “Written with clarity and fine attention to craft, this accessible novel reveals the secret in Lily’s past just as she reaches out to solve the mystery.” —Booklist
This is the complete Liber Primus from the Cicada 3301 crypto puzzle. The additional pages from later stages are also included in chronological order. This book is primarily meant for decorative purposes due to the lack of embedded metadata.
