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Goat - James Whetlor
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Title
Goat - cooking and eating
Goat - cooking and eating
Author
James Whetlor
James Whetlor
format
Hardback
Hardback
Publisher
Quadrille Publishing
Quadrille Publishing
Language
English
English
UK Publication Date
20180405
20180405
Description
WINNER OF THE JAMES BEARD FOUNDATION COOKBOOK AWARD FOR BEST SINGLE SUBJECT BOOK 2019
WINNER OF THE GUILD OF FOOD WRITERS' BEST SPECIALIST/SINGLE SUBJECT BOOK AWARD 2019
We should all be eating more goat! It's sustainable, ethical, highly nutritious and low in calories. Why, then, does it remain so underused and misunderstood? This book tells the story of how food and farming culture developed in the west without the help of this staple of global agriculture, and showcases the best recipes from around the world using this fabulous beast.
Utterly delicious cooked fast and lean, or slow-cooked in curries, stews, braises and roasts, from kebabs to stir-fries to sausages, goat is the one meat we should all be eating more of. With 100 dishes created by Cabrito's founder James Whetlor, plus a foreword byHugh Fearnley-Whittingstall, andguest recipes from world-renowned chefs includingYotam Ottolenghi, Gill Meller, Neil Rankin and Jeremy Lee, Goat is a ground-breaking, bold cookbook.
Essential reading for anyone with even a passing interest in food and the way we eat today, and set to be the definitive guide on the subject for years to come, Goat is a genre-defining book.
50 per centof theroyalties from the book will be donated to Farm Africa.
'James knows an awful lot about goats' Hugh Fearnely-Whittingstall
WINNER OF THE GUILD OF FOOD WRITERS' BEST SPECIALIST/SINGLE SUBJECT BOOK AWARD 2019
We should all be eating more goat! It's sustainable, ethical, highly nutritious and low in calories. Why, then, does it remain so underused and misunderstood? This book tells the story of how food and farming culture developed in the west without the help of this staple of global agriculture, and showcases the best recipes from around the world using this fabulous beast.
Utterly delicious cooked fast and lean, or slow-cooked in curries, stews, braises and roasts, from kebabs to stir-fries to sausages, goat is the one meat we should all be eating more of. With 100 dishes created by Cabrito's founder James Whetlor, plus a foreword byHugh Fearnley-Whittingstall, andguest recipes from world-renowned chefs includingYotam Ottolenghi, Gill Meller, Neil Rankin and Jeremy Lee, Goat is a ground-breaking, bold cookbook.
Essential reading for anyone with even a passing interest in food and the way we eat today, and set to be the definitive guide on the subject for years to come, Goat is a genre-defining book.
50 per centof theroyalties from the book will be donated to Farm Africa.
'James knows an awful lot about goats' Hugh Fearnely-Whittingstall
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