Telep, T: Grub Kitchen
(Sprache: Englisch)
An argument for normalised and enjoyable eating of insects in order to overcome our increasingly unsustainable reliance on livestock protein, this handy guide is a step-by-step guide to joining the small protein revolution, recipes included.
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An argument for normalised and enjoyable eating of insects in order to overcome our increasingly unsustainable reliance on livestock protein, this handy guide is a step-by-step guide to joining the small protein revolution, recipes included.Autoren-Porträt von Trisha Telep, Sarah Beynon, Andy Holcroft
Trisha Telep has interviewed a myriad of players in the burgeoning edible insect industry, which is currently developing new markets with unfamiliar but curious potential bug-eating consumers in the west including natural history TV presenter and speaker (BBC, ITV, Channel 5, Animal Planet, Channel 4 and Sky Television) Dr Sarah Beynon and her partner, chef Andy Holcroft. Together, they run Grub Kitchen from The Bug Farm, an award-winning scientific research centre on a 100-acre family farm in St Davids, Pembrokeshire, Wales, carrying out world-class, cutting-edge scientific research on environmentally-friendly food production, and serving up innovative dishes to visitors hungry for a taste of the future of sustainable food.
Bibliographische Angaben
- Autoren: Trisha Telep , Sarah Beynon , Andy Holcroft
- 192 Seiten, Maße: 12,6 x 19,8 cm, Taschenbuch, Englisch
- Verlag: Little, Brown Book Group
- ISBN-10: 1472139895
- ISBN-13: 9781472139894
- Erscheinungsdatum: 21.06.2018
Sprache:
Englisch
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