Goat: Meat, Milk, Cheese

Description

Goat is the new frontier. Goat meat and dairy products are being embraced across the country as the next big thing. With its excellent flavour, wide-ranging versatility, and wonderful health benefits (no hormones and few antibiotics are used in goat production), it's no surprise that home cooks are seeking out recipes for this meat, cheese and milk. GOAT is the first cookbook of its kind and is truly a full-fledged goatapedia, with inventive (and many easy) recipes, fun lore, and fascinating stories behind this subject. With sections such as Milk and Yogurt: The Smell of Goat in the MorningA", Meat: If You've Got Nothing but Time (and Goat) on Your HandsA", and Cheese: A Match Made in NorwayA", Weinstein and Scarbrough take the reader on a wild ride as they relay hilarious and interesting stories about all things goat: their encounters with goat producers, making their own goat cheese, and seeking out the best quality meat they can possibly find.
Recipes such as Pan-Roasted Chops with Blackberries and Sage; Tagine with Olives, Ginger and Preserved Lemons; and Blueberry Tzatziki Soup will make readers' mouths water and inspire them to try making their own goat meat, cheese and milk dishes at home.

Author description

Bruce Weinstein and Mark Scarbrough have written over 18 cookbooks, including most recently STC's HAM, the best-selling ULTIMATE cookbook series fronted by THE ULTIMATE ICE CREAM BOOK (over 250,000 copies in print). They are contributing editors and writers at many national food publications, including Eating Well and Cooking Light.