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.
read moreLove this? Share it around!
ISBN:
9781787131187
Format:
Hardback
Pages:
208
Dimensions:
23cm x 15cm
Weight:
720g
RRP:
$29.99
ABOUT THE AUTHOR
James Whetlor
Winner of a James Beard award for his first book Goat, 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. His award-winning business Cabrito now sells goat meat to catering butchers and restaurants, from a network of farms across the country. Goat also won the Guild of Food Writers Best Single Subject Food Book of 2019. He wrote
Related Titles
-
Food, Healthy EatingVegan Indian FoodRagini Dey
-
Food, TravelDolce & Gabbana La Sicilia in CucinaCharlie Richards & Andreas Achmann & Robert Sanderson
-
Food, Healthy EatingHuddleJade Miles
-
FoodBhartiya BhojanHelly Raichura
-
FoodGarlicJenny Linford
-
Food, Healthy Eating, Health & WellbeingPlant PowerLuigi Fontana