by Daniella Martin
Edible offers a fascinating look into the world of entomophagy and how eating bugs may save the planet. Martin takes readers to the front lines of the next big trend in the global food movement. She argues that bugs have long been an important part of indigenous diets and cuisines around the world, and that insects are an efficient and sustainable food source.
Daniella travels to Thailand where the government is subsidizing local farmers to raise crickets, meets with Dutch researchers who have received a $4 million euro grant to study the potential of insects as food, and introduces readers to world class chefs like Jose Andres who are already incorporating bugs into their elegant dishes. She profiles entomophagist pioneers like Monica Martinez, who is launching the first all-bug street food cart.
Whether you love or hate them, Edible will radically change the way you think about the global food movement and, perhaps, persuade you that they’re much more than a common pest.
North American publisher: Amazon Publishing, February 2014
Foreign rights sold: Japan (Asuka Shinsha)
Foreign rights contact: Allison Devereux, Wolf Literary Services
Film/TV rights contact: Allison Devereux, Wolf Literary Services
Regardless of readers’ culinary proclivities, Martin’s lively book poses timely questions while offering tasty solutions.”—Kirkus Reviews
In this chatty, informative, and eminently readable manifesto-cum-food travelogue, Martin takes the reader along as she talks to chefs who cook with insects, muses about vegetarianism and veganism (and why being a vegan ultimately won’t work), collects corn earworms from a community farm, rhapsodizes on the flavor of sautéed waxworms, and, in general, turns us on to eating bugs.”—Booklist
[Martin] makes an intelligent, well-formulated argument for cooking and eating insects … Pop sciences fans, adventurous eaters, and those interested in sustainable eating will all enjoy this intriguing take on the subject.”—Library Journal
Edible is fun, eye-opening, and makes you feel smarter after reading it. And if you’re brave, there are recipes included for you to try for yourself.”—Hello Giggles
[Martin’s] on the up and up when it comes to bug-based cuisine.”—USA Today
Martin makes the case that dragonflies, mealworms, beetle grubs, crickets, grasshoppers and bee larvae belong on the menu.”—Boston Herald
Through gentle suggestion, powerful facts, and a world of experience, Daniella Martin opens her readers to the notion of eating bugs for health, economics, the environment, and just plain old flavor. Open the book squeamish, settle into curiosity, and find yourself convinced.”—DIY Food
Daniella’s contagious enthusiasm about edible insects has the power to make you think again … Edible is both a quick read and a valuable resource which will certainly be consulted often by an army of new proponents of this incredible source of nutrition. Even those it cannot claim as converts will be more interesting around the dinner table after consuming this fact-filled frolic through the world of eating insects.”—TreeHugger.com
It’s not easy for most Americans to see this, but insects are going to be a far bigger part of our menus in the next 25 years. Daniella Martin’s Edible is a fun, articulate look at the world of entomophagy, and the arguments for adding insects to our diet.” —Josh Schonwald, author of The Taste of Tomorrow: Dispatches from the Future of Food
Daniella Martin’s contagious ‘entosiasm’ for eating insects makes you rush to join the insect-eating movement that people in the Western world left aside by mistake in the past.”—Marcel Dicke, professor of entomology at Wageningen University, The Netherlands, and author of The Insect Cookbook: Food for a Sustainable Planet
If you’ve ever wondered exactly how best to deep fry a scorpion, or make a taco out of wax worms, Daniella Martin is your woman.”—Treehugger.com