Insect Protein Preparations

Samuel Livingston

Traductor A AI

Sinopsis

Insect Protein Preparations explores the potential of edible insects as a sustainable and nutritious alternative to traditional protein sources. Addressing growing concerns about food security and environmental impact, the book delves into the science and practicality of entomophagy, the practice of eating insects, which could revolutionize our food systems. For example, insect farming requires significantly less land and water compared to traditional livestock, making it a more environmentally friendly option. It also highlights the impressive nutritional value of insects, often surpassing that of beef or chicken in protein content and essential nutrients. 

 
The book provides a comprehensive overview, starting with the historical and cultural context of eating insects, then moving on to the nutritional benefits and environmental advantages. It culminates in a practical cooking guide with recipes designed to make insect-based dishes appealing and accessible, tackling the "yuck factor" head-on. By combining scientific rigor with culinary innovation, the book offers a unique approach to understanding and embracing insects as a viable part of our future diets.

 
Across its chapters, Insect Protein Preparations introduces the concept, develops the argument with nutritional profiles and environmental impact assessments, and offers a practical cooking guide of insect-based dishes. It also includes appendices with a list of edible insect species, sourcing information, and relevant food safety regulations, alongside potential applications of processed insect protein, such as flour or isolates.

Disponible desde: 18/02/2025.

Longitud de impresión: 134 páginas.

Otros libros que te pueden interesar

Intermittent Fasting - Simple...

Jason Brad Stephens

Are you struggling to live a healthier lifestyle and want to improve your overall health this year - while still being able to eat your favorite foods? 
If so, read on... 
So many have tried different solutions in order to lose weight. And although there are those that work, they require you to limit certain things which can be a struggle. 
In this complete step-by-step guide, Intermittent Fasting for Beginners: Simple and Easy-to-Follow Weight Loss Guide on How to Lose Weight Faster, Feel Better and Live a Healthy Lifestyle, you will discover: 
- The science-based facts on how Intermittent Fasting can reduce weight and solve your weight problems 
- How to deal with the emotional struggles that goes with being overweight 
- The core problem behind the typical American diet - and why it is vital to address this for better health 
- How to begin the process of Intermittent Fasting in easy steps so you can lose weight faster 
- The best and delicious foods to eat while doing Intermittent Fasting that are both guilt-free and health friendly 
- How to Pick the Right Meal Plan for you in order to save time and effort 
- The One Strategy that can help you lose weight 
- Easy to prepare recipes that are both nutritious and delicious 
- The Top Mistakes a Beginner should when doing Intermittent Fasting in order to avoid pain and frustration 
- What to do when you are not seeing results 
- Important Steps on How to Live a Healthy and Guilt-Free Lifestyle with Intermittent Fasting 
…and much, much more! 
With easy-to-follow techniques and step-by-step details on each chapter to provide you in getting results - even if you have never tried any weight loss solution before or are still a newbie when it comes to Intermittent Fasting, you will find actionable strategies in this book that are both simple and practical to help you reach your health goals.

Ver libro

Hungry Campers new edition -...

Zac Williams

This completely redesigned new edition of Zac Williams’ Hungry Campers: Cooking Outdoors for 1 to 100 provides recipes to fill empty stomachs, from the backpacker, to the scout troop, and to family reunions at the lake.  Menus, tips for using cooking equipment, and other camping related ideas are included to make meals in the great outdoors fun.

Ver libro

Asian Snacks - 50 recipes for...

Ryland Peters & Small

Immerse yourself in the DELICIOUS world of PAN-ASIAN SNACKS with this fantastic collection of over 50 recipes, from SAMOSAS TO SUSHI and DUMPLINGS TO DOSA.

Travel around the FAR EAST from the comfort of your own home and DISCOVER the vast array of popular small bites that are on offer.

Pick from Chinese spring rolls, Indonesian satay skewers, Japanese teriyaki bites, Korean sticky chicken, Vietnamese summer rolls, Indian chaat and a whole host more.

Food from Eastern corners of the world is often thought of as some of the most exciting and enticing on the planet. Whether umami-rich with Japanese miso or soy sauce, spiked with gently building layers of aromatic Indian spices, or replete with fragrant Thai herbs, chilli and garlic, each mouthful packs a big flavour punch. The savoury bites that usually serve as a precursor to an Asian meal are no exception flavour-wise, and quite often everyone will scramble to take the last one on the plate! Snacks from street-food markets around Asia have also become increasingly popular. Here you'll find a great collection of over 50 recipes that will satisfy any Asian-food aficionado's cravings.

Ver libro

How Italian Food Conquered the...

John F. Mariani

“[An] entertaining and savory gastronomical history of the cuisine of Italy and how it won over appetites worldwide.” —USA TodayNot so long ago, Italian food was regarded as a poor man's gruel—little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called “Italy,” then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs.Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge.With savory anecdotes from these top chefs and restaurateurs:Danny MeyerTony MantuanoMichael ChiarelloGiada de LaurentiisGiuseppe CiprianiNigella LawsonAnd the trials and triumphs of these restaurants:Da SilvanoSpiaggiaBottegaUnion Square CaféMaialinoRao'sBabboIl Cantinori“Mariani captures the history and elemental beauty of a cuisine that really does seem to appeal to more palates than any other . . . you owe it to yourself to read this book.” —Las Vegas Weekly

Ver libro

Red Sauce Brown Sauce: A British...

Felicity Cloake

The charming and joyful follow-up book from ‘the nation’s taster in chief,’ Felicity Cloake.
If there’s one thing that truly unites Britain, from Aberdeen to Aberystwyth, St Ives to St Pancras, it’s an obsession with breakfast.
We all have an opinion on the merits of brown sauce versus ketchup on our morning bacon sarnie. In this eagerly awaited follow-up to One More Croissant for the Road, the nation’s favourite taster-in-chief Felicity Cloake sets off on a cycle trip of condimental proportions to investigate and celebrate the legendary Great British Breakfast. Travelling the length and breadth of the UK to establish once and for all what makes a perfect fry-up, she rates them on criteria from the crispness of the bacon to how long they keep her pedalling. But a woman cannot live by All Day Breakfast alone, so as well as recipes for the Savoy's Omelette Arnold Bennett and proper Scottish porridge, she lavishes her attention on the regional specialities she encounters along the way, from a desi breakfast in Birmingham to a Greggs Geordie stottie cake. This is a freewheeling gastronomical tour like no other.
Eaten with as much relish in The Wolseley on Piccadilly as in Glasgow’s University Cafe, Britain loves nothing more than a good breakfast. The only question is: what do you have with yours?
In RED SAUCE BROWN SAUCE, Felicity Cloake, the nation's favourite taster-in-chief, combines her love for cycling and cooking to present a unique travelogue. She explores the best of British breakfasts, from the Welsh desi breakfast to the Scottish stottie cake, making it a top pick for food and travel enthusiasts.
For fans of Stanley Tucci (What I Ate in One Year), Peter Mayle (My Twenty-Five Years in Provence), Nigella Lawson (Cook, Eat, Repeat), Max Halley (Max's Sandwich Book), and Janine Marsh (My Four Seasons in France).
HarperCollins 2022

Ver libro

The Kingdom of Rye - A Brief...

Darra Goldstein

Celebrated food scholar Darra Goldstein takes listeners on a vivid tour of history and culture through Russian cuisine. 
 
 
  
The Kingdom of Rye unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers listeners a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter.

Ver libro