Every day, in kitchens across North America, home cooks face the challenge of making healthy, economical meals. Meanwhile, countless alpaca farmers wonder: What can we do with these animals?
The surprising answer for the two may lie in this unique new volume. It began as a road map for unhappy alpaca owners and anyone else who wants to give alpaca meat a try. But the end result is a wide-ranging culinary guidebook for turning the basic into something epic.
As ground meat, most of the alpaca is both usable and tasty. Of course, ground meats of all types—beef, poultry, lamb, and pork—have been staples in home kitchens for generations, but are often considered boring. The hamburger can be inexpensive, but can also be monotonous.
Even if you don't have any alpaca, this cookbook gives you easy ways to prepare interesting dishes, even on weeknights. Styles of cuisine covered include Eastern European, French, Indian, Thai, Javanese, Tex-Mex, Jamaican, along with more familiar-sounding concoctions and, of course, burgers.
For so many of us, alpacas and ground meats have each, in their own way, proven disappointing. How ironic that bringing them together may be the salvation of both. When life gives you alpacas, make burgers.
