Extreme Cuisine

Kids…will be amazed to learn there are a variety of insects and other creepy creatures that are eaten by various cultures around the world. These books are easy to read with big type, and recipes are included just in case readers might want to try the deep-fried spiders or scorpions. Who knows what we might be eating in the future. The colorful photographs make it appear as though the critters are coming right off of the page. Much to the delight of readers there are maps and fascinating fact boxes on every two-page spread. The menu at the beginning of every book is very helpful. Recommended.

Kids…will be amazed to learn there are a variety of insects and other creepy creatures that are eaten by various cultures around the world. These books are easy to read with big type, and recipes are included just in case readers might want to try the deep-fried spiders or scorpions. Who knows what we might be eating in the future. The colorful photographs make it appear as though the critters are coming right off of the page. Much to the delight of readers there are maps and fascinating fact boxes on every two-page spread. The menu at the beginning of every book is very helpful. Recommended.

The gross factor may keep strong-stomached readers paging through descriptions of Thai fried bats, Mexican mealworm pasta, and other culinary “delights.” Close-up photos of live ingredients and completed dishes add an extra ick factor. Readers beware: there are real dangers to consuming some of these things if prepared incorrectly. The host of TV’s Bizarre Foods with Andrew Zimmern is series consultant.

From “Stir-Fried Silkworms” (eaten in Suzhou, China) to “Dragonflies on a Stick” (eaten on Bali), the nine dishes in each of these titles will be unfamiliar to most children. Each one is covered on a spread, with descriptions opposite glossy, somewhat garish color photos. The texts are written in a conversational tone (Seafood describes how “When pulled out of the River Thames in London, long snake-shaped eels hardly look like dinner”). Readers will discover some intriguing facts, e.g., cheese maggots, eaten on Sardinia, should be consumed while wearing eye protection because the wiggling creatures can jump up to six inches. A map at the end of each book shows where the foods are eaten. Most are in Asian or African countries, although the U.S. is represented by waxworm salad (eaten at the annual “BugFest” in Raleigh, NC), cricket lick-its (lollipops with crickets inside), and a few other concoctions. While these titles are long on child appeal, they suffer from a somewhat superficial approach, as the “whys” (sociological, historical, geographical, etc.) behind the dishes are absent. But where patrons enjoy grossing each other out, consider these books.