Would you be interested in a cookbook based on the creepy critters found in your backyard?

According to the New York Daily News, chef David George Gordan's new cookbook, "The Eat-a-Bug Cookbook," includes protein-packed, nutritious recipes, using creepy crawlies as his special ingredient. 

The 63-year-old has reportedly been cooking with insects since 1997. After Gordan, a lecturer and author, researched articles enforcing the benefits of insects being included in food and medicine, he began cooking up his own bug-inspired book.   

Gordan told the Daily News that the bugs have become a big part of his diet. He cooks a bug-based meal weekly and encourages everyone to do the same; hoping bugs become a major part of the human diet in the future.

"Insects contain large amounts of protein plus vitamins, minerals and amino acids - the so-called building blocks of life," Gordan told the Daily News. "Broadening our diets to include other things than chicken, beef or pork would take pressure off the planet. When compared bugs to how much it costs to raise a steer you'd be shocked."

"The Eat-a-Bug Cookbook," includes meals such as Pear Salad with Chiangmai Ants and Fried Green Tomato Hornworms. Gordan told the Daily News that people are either "repulsed or intrigued" with eating insects but there is not much middle ground.

"They are usually impressed or at least relieved when they try my dishes," Gordan told the Daily News. "I've actually had people come back for seconds, thirds and in one case fifths for my crickets and orzo pasta dish."

The insect-lover compares the trend of eating bugs to people eating sushi, a century ago.

"But then again, we probably weren't very interested in eating raw fish a century ago," Gordan told the Daily News. "Now you can spend your entire paycheck at a sushi bar. 

"It will be a while in countries like the US or UK though because we have such a negative view of insects to begin with," he said.