Insects are a very common part of the menu in many countries. It's fun and challenging to sink your teeth into a crispy fried grasshopper tossed in spices, but it's also a very nutritious and protein-rich source, which we'll be seeing a lot more of. The demand for meat is growing, and its production takes a toll on the environment. There is therefore a need for alternative protein sources when we have to think sustainability into our everyday life.

It is very easy and not particularly energy-intensive to grow insects, and already today you can get food-approved insects in Denmark. The challenge comes when the little crawlers are on the kitchen table and have to be part of the dinner or party menu. Some insects do not have a great taste, but function solely as 'filling' and nutrition in, for example, porridge or baked goods. Other insects, such as ants, have a distinct citrus flavor which can be used in dishes where lemongrass, grapefruit and lime would normally be included.

For years, insects have been used in food and cosmetics disguised as E120 (carmine or cochineal) - they are called scale lice in nature and contain a strong red color that many of us Danes consume on a daily basis.

It is important to get started in a good way, and in this book there will be a lot of fun recipes for crunchy snacks and exciting dishes that can spice up party menus and get your guests used to the idea of six-legged food.

About the author Rasmus Leck Fischer is a trained chef and has a past at Søllerød Kro, Dragsholm Castle and restaurants in France and Spain. For several years, he has worked freelance as an editorial chef on several popular TV programs such as Puk & Herman go ashore. In addition, he regularly supplies recipes to the food magazine Gastro. He is currently head chef in Atelier 1B (private dining) under Gastronomic Innovation. Rasmus' interest in wild and natural food has, among other things, resulted in two cookbooks: WEEDS - a cookbook with Nordic herbs (2012) and SNAPS - Nature in a bottle (2013).

About the photographer Flemming Gernyx is an independent photographer and depicts subjects such as food, products, portraits, sports and travel with great dedication. He has photographed several cookbooks, delivers monthly photo series to food magazines throughout the Nordics and follows some of the world's best chefs in various competitions, e.g. Bocuse d'Or, gastronomy's answer to the World Cup.