EbookBell.com

Most ebook files are in PDF format, so you can easily read them using various software such as Foxit Reader or directly on the Google Chrome browser.
Some ebook files are released by publishers in other formats such as .awz, .mobi, .epub, .fb2, etc. You may need to install specific software to read these formats on mobile/PC, such as Calibre.

Please read the tutorial at this link: https://ebookbell.com/faq

We offer FREE conversion to the popular formats you request; however, this may take some time. Therefore, right after payment, please email us, and we will try to provide the service as quickly as possible.

For some exceptional file formats or broken links (if any), please refrain from opening any disputes. Instead, email us first, and we will try to assist within a maximum of 6 hours.

EbookBell Team

Goat Cooking And Eating James Whetlor

Name: Goat Cooking And Eating James Whetlor
SKU: BELL-38181252
Price: 31.00 USD
Availability: InStock
Rating: 4.8 (34 reviews)

SKU: BELL-38181252

$ 31.00 ~~$ 45.00~~ (-31%)

4.8

34 reviews

Goat Cooking And Eating James Whetlor instant download after payment.

Publisher: Quadrille Publishing Ltd

File Extension: RTF

File size: 16.65 MB

Pages: 224

Author: James Whetlor

ISBN: 9781787131187, 1787131181

Language: English

Year: 2018

Product desciption

Goat Cooking And Eating James Whetlor by James Whetlor 9781787131187, 1787131181 instant download after payment.

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 often. 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.