Goat: Cooking and Eating

$29.99
Article code 1787131181
Add to cart

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

 This book tells the story of how food & farming culture developed in the west without the help of this staple of global agriculture, & showcases the best recipes from around the world using this fabulous beast.

Utterly delicious cooked fast & lean, or slow-cooked in curries, stews, braises & 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, & guest recipes from world-renowned chefs including Yotam Ottolenghi, Gill Meller, Neil Rankin & Jeremy Lee, Goat is a ground-breaking, bold cookbook.

Essential reading for anyone with even a passing interest in food & the way we eat today, & 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.

0 review

0 stars based on 0 reviews