Goat : cooking and eating /
Utterly delicious cooked fast and lean, or slow-cooked in curries, stews, braises and roasts, from kebabs to stir-fries, goat is a healthy and sustainable meat. But why has traditional Western cooking neglected this wonderful ingredient for so long? And why we should be eating more of it? Featuring...
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| Format: | Book |
| Language: | English |
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London :
Quadrille, an imprint of Hardie Grant Publishing,
[2018]
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| Summary: | Utterly delicious cooked fast and lean, or slow-cooked in curries, stews, braises and roasts, from kebabs to stir-fries, goat is a healthy and sustainable meat. But why has traditional Western cooking neglected this wonderful ingredient for so long? And why we should be eating more of it? Featuring more than ninety dishes by Cabrito founder James Whetlor, plus a foreword by Hugh Fearnley-Whittingstall, and guest recipes from world-renowned chefs including Yotam Ottolenghi, Neil Rankin, Gill Meller and Jeremy Lee, Goat is both groundbreaking and fascinating. 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. |
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| Item Description: | Includes indexes. |
| Physical Description: | 208 pages : color illustrations ; 24 cm. |
| ISBN: | 9781787131187 1787131181 |