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Totally organic: the eat-a-bug cookbook is finally here

Next time you happen to see a tarantula crawling around the home, instead of screaming, you may just start thinking of a delicious tempura side dish made with this eight-legged arthropod. Chef David George Gordan is behind this new ‘trend’, where bees, termites and even hornworms are on the menu. Gordan has been cooking with bugs since 1997 and has just released a new book titled (what else?) The Eat-A-Bug Cookbook.

He compares the trend to sushi where ‘a century ago, no one wanted to eat raw fish, but ‘now you can spend your entire paycheck at a sushi bar’. And while chomping down on grasshoppers might not be a new trend (it’s a delicacy in places like Mexico and Uganda), you might be a little surprised with some of the other bug ingredients the chef has cooked with: ants, water bugs and those incredibly delicious cockroaches.

Via NY Daily News

This salad is made with a special ingredient, bees
This salad is made with a special ingredient, bees
A side dish made with grasshoppers
A side dish made with grasshoppers
Chef Gordan shows off one of his special ingredients from his new cookbook, a tarantula
Chef Gordan shows off one of his special ingredients from his new cookbook, a tarantula

About the author

Rachel Oakley is an Aussie writer based in NYC with an obsession for the creepy, cool and quirky side of life. Some of her main passions include philosophy, art, travel, and sarcasm.

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