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Goat by James Whetlor (signed)
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I’ve been lucky enough to receive 2 awards for GOAT! The 2019 Single Subject James Beard Award and 2019 Specialist Subject Guild of Food Writers Award as well as some great reviews like this one from Delicious Magazine.
This is the only Goat cook book you will evert need! Over 70 recipes plus a bit of goat/human anthropology, a bit of comment on the food system and a look at Farm Africa, who are getting half the royalties from your purchase. I know its cheaper on Amazon but, you know, Bezos is already loaded…
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, 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. 50 per cent of the royalties from the book will be donated to Farm Africa
“With more than 90 recipes, some his own, others from established British chefs, James Whetlor proves that goats are as delicious as they are utilitarian. By the end of this excellent cookbook, readers will surely be convinced that goats are ‘noble creatures of great utility”