In this book you will find interesting nutritional and cultural information regarding cooking with insects. The author is the chef Beverly Ramos, specialist in cooking with insects, promoter and popularizer of the subject. The work has detailed information on the different insects most consumed in Mexico, as well as fascinating photographs of each one.
The 60 recipes in this book include: entrees, soups, creams, salads, main dishes, desserts, sauces, dressings, oils, breads, pasta and drinks. They range from the most classic, such as worm salt, to the most innovative in the dessert area, using insects as a base.
Each recipe is clearly and in detail explained, as well as illustrated with a photograph of the final product. A glossary is also included that will help to dispel doubts and bring any interested person closer to the subject, regardless of their level of knowledge.
Beverly Ramos received her doctorate in tourism studies with a specialty in gastrotechnology. She is CEO of Cumbres de México, a company that produces The National Gastromic Summit, one of the most important gastronomic events in the country.