Goat Cooking and Eating
Utterly delicious cooked fast and lean, or slow-cooked in curries, stews, braises and roasts, from kebabs to stir-fries, goat is a healthy and sustainable meat. But why has traditional Western cooking neglected this wonderful ingredient for so long? And why should we be eating more of it?
Featuring more than 90 dishes created by Cabrito founder James Whetlor, plus a foreword by Hugh Fearnley-Whittingstall, and guest recipes from world-renowned chefs including Yotam Ottolenghi, Neil Rankin, Gill Meller and Jeremy Lee. Goat is both ground-breaking and fascinating.
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 percent of the royalties from the book will be donated to Farm Africa.