
- 208 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
About this book
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
'James knows an awful lot about goats.' – Hugh Fearnely-Whittingstall
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 by Hugh Fearnley-Whittingstall, and guest recipes from world-renowned chefs including Yotam 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 cent of the royalties from the book will be donated to Farm Africa.
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Information
Table of contents
- Cover Page
- Title Page
- Copyright Page
- Table of Contents
- Foreword by Hugh Fearnley-Whittingstall
- Introduction
- Ötzi the Iceman
- The goat’s place in history
- Goats and modern farming
- Goats on the menu
- Leather
- Farm Africa
- Recipes
- Slow
- Quick Cooks
- Over Fire
- Roast
- Baked
- Basics
- Acknowledgements
- Index
- Recipe index