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Goat: Cooking and Eating,Used
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*James Beard Award 2019 Winner*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 slowcooked in curries, stews, braises and roasts, from kebabs to stirfries to sausages, goat is the one meat we should all be eating more often. With 100 dishes created by Cabrito's founder James Whetlor, plus a foreword by Hugh FearnleyWhittingstall, and guest recipes from worldrenowned chefs including Yotam Ottolenghi, Gill Meller, Neil Rankin and Jeremy Lee, Goat is a groundbreaking, 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 genredefining book.50% of the royalties from the book will be donated to Farm Africa.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main theme of the book 'Goat: Cooking and Eating'? A: The book explores the benefits of cooking and eating goat meat, emphasizing its sustainability, ethical sourcing, and nutritional value.
- Q: Who is the author of 'Goat: Cooking and Eating'? A: The author is James Whetlor, who is also the founder of Cabrito and has created 100 goat-based dishes featured in the book.
- Q: What type of recipes can I find in this cookbook? A: The cookbook includes a variety of recipes such as kebabs, stir-fries, curries, stews, braises, and roasts, showcasing goat meat in diverse culinary styles.
- Q: How many pages does 'Goat: Cooking and Eating' have? A: The book contains 224 pages filled with recipes and insights about goat meat.
- Q: When was 'Goat: Cooking and Eating' published? A: The book was published on May 1, 2018.
- Q: Is there any contribution from other chefs in the book? A: Yes, the book features guest recipes from renowned chefs including Yotam Ottolenghi, Gill Meller, Neil Rankin, and Jeremy Lee.
- Q: What is the binding type of the book? A: The book is available in hardcover binding, making it durable for kitchen use.
- Q: What percentage of the royalties from the book is donated, and to whom? A: 50% of the royalties from 'Goat: Cooking and Eating' will be donated to Farm Africa.
- Q: Is this cookbook suitable for beginners? A: Yes, 'Goat: Cooking and Eating' is designed to be accessible for anyone interested in cooking, regardless of skill level.
- Q: What makes goat meat a preferred choice in cooking according to the book? A: Goat meat is highlighted for its sustainability, ethical sourcing, high nutritional content, and versatility in various recipes.