Goat: Cooking and Eating

by James Whetlor

Overview

WINNER OF THE JAMES BEARD FOUNDATION COOKBOOK AWARD FOR BEST SINGLE SUBJECT BOOK 2019

WINNER OF THE GUILD OF FOOD WRITERS' BEST SPECIALIST/SINGLE SUBJECT BOOK AWARD 2019

'James knows an awful lot about goats.' – Hugh Fearnely-Whittingstall

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 of. 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.

50 per cent of the royalties from the book will be donated to Farm Africa.

Product Details

ISBN-13:	9781787132795
Publisher:	Quadrille
Publication date:	04/05/2018
Sold by:	Barnes & Noble
Format:	eBook
Pages:	208
File size:	7 MB

About the Author

James Whetlor of Cabrito Goat Meat worked as a chef for 12 years in London, before moving back to his hometown in Devon and working at River Cottage. During this period, he bought four goats to help turn an area of scrubland into useable pasture and began to learn about the plight of the British Billy goat, in most cases euthanized shortly after birth. James thought this was, in today’s world of dwindling resources and environmental challenges, unacceptable and set out to do something about it. The award-winning business now sells to catering butchers, restaurants and supermarkets, from a network of farms across the country.
Winner of a James Beard award for his first book Goat, James Whetlor of Cabrito Goat Meat worked as a chef for 12 years in London, before moving back to his hometown in Devon and working at River Cottage. His award-winning business Cabrito now sells goat meat to catering butchers and restaurants, from a network of farms across the country. Goat also won the Guild of Food Writers Best Single Subject Food Book of 2019. He wrote Cooking on the Big Green Egg (2021); this is his third book.

Editorial Reviews

04/02/2018
Whetlor, a chef and the owner of Cabrito, a U.K. distributor of kid meat, opens this single-subject book with an enlightening history and appreciation of goats, the first livestock to be domesticated. With more than 90 recipes, some his own, others from established British chefs, he proves that goats are as delicious as they are utilitarian. Chapters are arranged by cooking method. The first section, entitled “Slow,” focuses on curries, with options such as kid korma, enriched with yogurt and ground almonds, and a Thai-inspired kid rendang. A chapter of “Quick Cooks” offers several types of sausage, two dumpling variations, and a goat ragu wonton. When it comes to cooking over live fire, Whetlor begins small with skewers and a variety of marinades, then goes large with adventurous instructions on barbecuing a whole goat on an asado cross, complete with steel wire and butcher’s hooks. The final two sections cover roasted and baked dishes, ranging from a butterflied leg wrapped in pickled vine leaves to a savory kid pie. With Whetlor donating half his royalties to the Kenyan charity Farm Africa, and photographer Mike Lusmore bringing the recipes to life, this collection proves worthy in many ways. By the end of this excellent cookbook, readers will surely be convinced that goats are “noble creatures of great utility.” (May)

Publishers Weekly

"With more than 90 recipes, some his own, others from established British chefs, [James Whetlor] proves that goats are as delicious as they are utilitarian. By the end of this excellent cookbook, readers will surely be convinced that goats are 'noble creatures of great utility.'"
-Publishers Weekly

WINNER 2019 James Beard Foundation Book Award for Single Subject

WINNER Best Specialist/Single Subject Cookbook Award 2019, Guild of Food Writers Awards

From the Publisher