Goat Cooking and Eating


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.
 
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ISBN:

9781787131187

Format:

Hardback

Pages:

208

Dimensions:

23cm x 15cm

Weight:

720g

RRP:

£20.00

Category:

Food & Drink

Publisher:

Quadrille Publishing Ltd

Published:

05 April 2018

ABOUT THE AUTHOR

James Whetlor

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. During this period, he bought four goats to help turn an area of scrubland into useable pasture and began to learn about the plight of the British Billy goat, in most cases euthanized shortly after birth. James thought this was, in today’s world of dwindling resources and environmental