Goat: Cooking and Eating

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)