Goat: Cooking and Eating

Description

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 and chef Matt Williamson, 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. All royalties from the book will be donated to Farm Africa.

James Whetlor of Cabrito Goat Meat worked as a chef for 12 years in London, before moving back to his hometown in Devon and working at River Cottage. During this period, he bought four goats to help turn an area of scrubland into useable pasture and began to learn about the plight of the British Billy goat, in most cases euthanised shortly after birth. James thought this was, in today's world of dwindling resources and environmental challenges, unacceptable and set out to do something about it. The award-winning business now sells to catering butchers, restaurants and supermarkets, from a network of farms across the country.

James knows an awful lot about goats * Hugh Fearnley-Whittingstall *