Goat: Cooking and Eating

by James Whetlor, Mike Lusmore (Photographer)

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.

Utterly delicious cooked fast and lean, or slow-cooked in curries, stews, and roasts, from kebabs to stir-fries to sausages, goat is the one meat we should all be eating more. With dishes created by Cabrito's founder James Whetlor and chef Matt Williamson, plus recipes from world-renowned chefs including Hugh Fearnley-Whittingstall and Yotam Ottolenghi, Goat is a ground-breaking cookbook.

Essential reading for anyone with an interest in

the way we eat today, and set to be the definitive guide on the subject for years to come, Goat is a genre-defining food book.

Genres: Cookbooks

224 pages, Hardcover

Published May 1, 2018

Reviews

[Stephen Robert Collins · Rating 5 out of 5]

Baaaaa!
Who eats Goat?
A rich lamb flavour with hint of game. There is huge mountain of wasted meat that just gets pushed under the carpet because lot people have no idea how to cook it or think no way a sweet little goat.
Goat 's milk, goat's cheese lovely but Meat? I had eaten goat but Found it tough that's why So pleased with this this book.

[Kushiel · Rating 4 out of 5]

As a person who raises goats for meat in America, this was a lovely book! I do sometimes struggle with cooking goat...mostly because silver skin is a pain and to make it easier we grind almost all the meat. This book has definitely got me thinking on how to expand my cooking. Love the beginning that has a short historical review of eating goat....but I wish the section was longer. Bonus was the back section that has some recipes for "the basics"...which covers recipes for spice blends or sauces to accompany some of the recipes in the book.

[Dawn · Rating 3 out of 5]

I enjoyed the single subject book but would have liked more in depth look at goats in history or parts of the world, the majority of the book is recipes. Where I live goat is not available.

I applaud his initiative to save the male goats in the human food chain and therefore “using everything” instead of getting rid of goats, as a waste product.

I enjoyed getting to know his story.