Goat meat is healthy and sustainable, and absolutely delicious when prepared quickly as a lean meat, such as in kebabs or stir-fries, or cooked slowly as a curry, stew, braised meat, or roast. But why has traditional Western cuisine ignored this wonderful ingredient for so long? And why should we eat it more often? This book contains more than 90 recipes by James Whetlor, founder of Cabrito, a foreword by Hugh Fearnley-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 essential reading for anyone who, even if only temporarily, cares about cooking and the way we eat today. It is a unique book that will undoubtedly remain the ultimate guide on this subject for years to come.
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