Geit
Everything you need to know about how and why to prepare it in one book.
Goat meat is healthy and sustainable, and absolutely delicious as a quick-cooked lean meat, such as a kebab or stir-fry, or slow-cooked as a curry, stew, stew and roast. But why has traditional Western cuisine ignored this wonderful ingredient for so long? And why should we eat it more often?
This book features over 90 recipes from James Whetlor, the founder of Cabrito, a foreword by Hugh Faernley-Whittingstall, and guest recipes from world-renowned chefs, including Yotam Ottolenghi, Neil Rankin, Gill Meller and Jeremy Lee. All this makes this book as groundbreaking as it is fascinating.
Goat is indispensable reading material for anyone who, even temporarily, considers cooking and the way we eat today is important. It is a unique book that will surely be the ultimate guide to this topic for years to come.
James Whetlor worked as a chef in London for 12 years before returning to his native Devon and working for River Cottage. He bought a piece of fallow land and put goats on it that could devour it. That made him think about the fate of young goats, which are often killed. He founded Cabrito to find a market for goat and goat meat. His award-winning company now sells meat from a growing network of goat dairies to restaurants, butchers and supermarkets.
"James knows an awful lot about goats" Hugh Fearnley-Whittingstall
50 percent of the royalties for this book are donated to Farm Africa.
Specifications:
| Language: | Dutch |
| Pages: | 208 |
