Goat: Cooking and Eating
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Goats were the first livestock humans domesticated and they have been a part of countless cuisines around the world.
James Whetlor, who worked in London restaurants and then at the River Cottage, now runs Cabrito, a British firm dedicated to popularizing goat meat, particularly that of young males who are excess to the increasing demand for female goats and their milk. This smart collection of recipes and reference information on using goat meat includes dishes in which goat has always been used, as well as adaptations such as a goat versions of osso buco and schnitzel, and a kid and potato terrine.
A strong resource for both practical and inspirational purposes.
Hardcover. Color photographs throughout.
