Goat: Meat, Milk, Cheese

(Hardback)

Publishing Details

Classifications

Physical Properties

Description

From appearances at the most high-end restaurants to street food carts coast-to-coast, goat meat and dairy products are being embraced across the country as the next big thing. With its excellent flavor, wide-ranging versatility, and numerous health benefits, goat meat, milk, and cheese are being sought by home cooks. And while goat is the world's primary meat (upwards of 70 percent of the red meat eaten around the world is goat) never before has there been a cookbook on this topic in the United States. Goat is a no-holds-barred goatapedia, laugh-out-loud cooking class, cheesemaking workshop, and dairy-milking expedition all in one. With recipes such as Pan-Roasted Chops with Blackberries and Sage, Meatballs with Artichokes and Fennel, and Chocolate-Dipped Goat Cheese Balls, this book is sure to become the resource for this new frontier.

Praise for Goat:



"If in five years we're all eating goat burgers and goat chili, it'll be because of this book."
--Bon Apptit

"A rare guide to all things goat . . . Even if you skip the meat chapters, there's enough in this book to keep you cooking -- and entertained."
- Dallas Morning News

"Boasting fewer calories and less fat than chicken, beef, lamb, or pork, there is certainly a health case to be made for goat meat, say Scarbrough and Weinstein, but it is the environmental impact that may be the most compelling from a societal point of view."
-Treehugger.com

Author Bio

Goat is Bruce Weinstein and Mark Scarbroughs 18th cookbook. They write for many national food publications, including Fine Cooking, EatingWell, Cooking Light, and the Washington Post. They live in Colebrook, Connecticut. Their blog is www.realfoodhascurves.com.