Lamb: A Global History

Lamb: A Global History is an introduction to one of the world's most popular foods. With a good look at how lamb has been consumed since the very beginnings of agriculture and twenty tested recipes that let home cooks experience that history in their kitchens, it's an entry to the world of lamb that's perfect for home cooks and food enthusiasts. The book traces how lamb and sheep were first cultivated, then embraced by cooks in ancient Rome, Greece and the Middle East. It takes you from the first lamb meals in the Zgros Mountains of Iraq and Iran through the banquets of renaissance Italy and finally to the locovore urban farmers of today.

“"Yarvin explores the historical development of different lamb dishes around the world, and engages in some first-hand reportage himself. While lamb might not be as common a dish for many North Americans as some other meats, it's likely to play a heightened role in the future." ”

Yarvin explores the historical development of different lamb dishes around the world, and engages in some first-hand reportage himself. While lamb might not be as common a dish for many North Americans as some other meats, it s likely to play a heightened role in the future. --Hans Rollman "PopMatters "

Brian Yarvin is the author of "Cucina Piemontese", " Farms aBrian Yarvin is the author of "Cucina Piemontese", " Farms and Foods of the Garden State", and "A World of Dumplings" (rnd Foods of the Garden State", and "A World of Dumplings" (released in 2007 by Countryman). He is an instructor of food,eleased in 2007 by Countryman). He is an instructor of food, and commercial photography at the Washington School of Phot and commercial photography at the Washington School of Photography. Brian is based in Edison, New Jersey. ography. Brian is based in Edison, New Jersey.

It takes you from the first lamb meals in the Zgros Mountains of Iraq and Iran through the banquets of renaissance Italy and finally to the locovore urban farmers of today. There will also be side trips that explore lamb in China, India and even the Navajo nation of North America.Despite its tiny size, Lamb: A Global History gives readers a strong sense of lamb as an important food in every corner of the world. Dishes like Hunan Lamb, Irish Stew, Gyros and Chelow Kebabs show how lamb is prepared around the world with easy-to-follow recipes. And more adventurous cooks can try Pan Fried Lamb Kidneys or other offal too.Lamb: A Global History will also offer a clear sense of where lamb and sheep husbandry fit in on the modern farm -either a handful of animals on an urban lot, or a vast herd on remote grasslands.It's a small book that covers lots of ground. Indeed, its range is as wide as the food it embraces.

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