Seattle, Washington (PRWEB) January 17, 2014
David George Gordon, author of the revised and updated edition of Eat-A-Bug Cookbook (Ten Speed Press, July 2013) is thrilled to announce a nod to his book in the Guide to the Best Cookbooks of 2013 by William Grimes, a New York Times food writer.
http://www.nytimes.com/2013/12/08/books/review/heston-blumenthals-historic-heston-and-more.html?nl=books&emc=edit_bk_20131206)
This recognition is among a list of other notable publication reviews for his Eat-a-Bug Cookbook. Publisher’s Weekly placed Gordon’s cookbook in ninth place on its Ten Weirdest Cookbooks list in 2010. Abe Books gave the Eat-a-Bug Cookbook its number three slot on its World’s Top Ten Weirdest cookbooks list three years ago. Internet bookseller Abe Books rankings were shared nationwide by the Associated Press.
“It’s great to see my cookbook, which was first published in 1998, getting some overdue recognition,” says Gordon, dubbed ‘The Bug Chef.’ “This past year, the UN released a report stating that, to fight world hunger and lessen our impacts on the environment, people should start eating farmed insects,” he notes. “It’s nice to say I was 15 years ahead of the UN on that.”
To share his appreciation for delicacies such as Scorpion Scaloppine and Cockroach ala King, Gordon travels across the nation, giving cooking classes and demonstrations. For media inquiries contact Diane at Inspired Media info(at)inspiredmc(dot)com.
About David George Gordon
David George Gordon is the award-wining author of 19 books on topics that range from watching gray whales and bald eagles to appreciating cockroaches, coral reef fishes and geoduck clams. The New York Times called his Field Guide to the Slug "gripping," citing its "almost breathtaking" account" of snail sex.
The freewheeling naturalist has been featured in Ripley's Believe It or Not, National Geographic Kids, The Wall Street Journal and Time magazine. He's been a guest on Late Night with Conan O'Brien, ABC's Nightline and The View. Gordon has been a guest speaker at the American Museum of Natural History, the San Diego Zoo, California Academy of Sciences, Northwest Flower & Garden Show and many other prestigious venues.
As a bug chef, he has performed at the Smithsonian Institution, Yale University and Singapore's Food Fest. He's also showcased his bug0-based cuisine at elementary, middle and high schools in 32 states and three foreign countries. To learn more about the author visit his site at http://www.DavidGeorgeGordon.com. Gordon is available for speaking engagements.
