What’s the USP? Everything you wanted to know about the UK’s most undervalued and underused protein but were afraid to ask, plus 70 odd recipes covering just about anything and everything you could possibly do with a goat, gastronomically speaking of course.
Who’s the author? James Whetlor is a former River Cottage chef (Hugh Fearnely Whittingstall wrote the book’s foreword) the and now founder of Cabrito which supplies goat meat to catering butchers and restaurants around the country.
What does it look like? With its ominous horned goat head cover, you might mistake this for a book of black magic spells (and if you read it backwards, it actually is) but open it up and you find something far more benign with images of Whetlor cuddling a goat, munching on a goat burger and preparing a hay barbecue. The food has been imaginatively and attractively styled and shot and the book has a fresh, bright and elegant look.
Is it good bedtime reading? Of course; goats are the new sheep to count you off to sleep. Also there’s an extended 30-page introduction to get stuck into which goes into depth on the subject of goats, covering their place in history, goats and modern farming, goat as served in restaurants and their use in the leather industry.
Will I have trouble finding ingredients? Any butcher worth his salt should be able to source you some goat meat, but if not, you can always order some from Whetlor himself .
What’s the faff factor? There’s nothing to scare the horses in the book, although it will make goats very nervous.
How often will I cook from the book? You’re not going to eat goat every day, but this book should certainly inspire you to add it as a regular alternative to other meats on your weekly or monthly menus.
Killer recipes? Whetlor has gone out of his way to demonstrate the versatility of his beloved animals and the variety of dishes is impressive from kid shank, apricot and pistachio tagine to schnitzel and Greek-style orange and leek sausages. The author has roped in a number of high profile chef friends to contribute their own recipes too, including Neil Rankin from Temper (goat tacos) and Hugh FH himself (kid, lentil and labneh salad).
What will I love? Fifty per cent of the royalties from the book fo to Farm Africa charitable project that has used goats to help rehabilitate local ecosystems in rural eastern Africa and which Cabrito also give part of their profits.
What won’t I like? Yes, its a single ingredient book so theoretically might have limited appeal.
Should I buy it? Currently, the male offspring of dairy goats are simply destroyed but could become a sustainable and ethical source of low fat, high protein meat. Buying this book and putting goat on your menu will help that become a reality. That’s a pretty good reason to pick up a copy.
Suitable for: Confident home cooks/professional chefs
Cookbook Review Rating: 4 stars
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