Goat: Meat, Milk, Cheese
by Bruce Weinstein and Mark Scarbrough
Goat is ready for the spotlight. It's the world's primary meat, but still largely a mystery to the average home cook. It's kosher; it's good for the environment; it's tasty and lean. Bestselling authors Bruce Weinstein and Mark Scarbrough present Goat: Meat, Milk, Cheese, a lusciously illustrated collection of recipes and anecdotes all centered on this ubiquitous and versatile food.
Goat is a no-holds-barred goatapedia, laugh-out-loud cooking class, cheesemaking workshop, and dairy-milking expedition all in one. Making appearances everywhere from high-end restaurants to street food carts, goat meat and dairy products are being lauded as the next big thing. The most comprehensive and accessible cookbook on the subject, Goat will revolutionize the way American cooks think about "these bearded head-butters." With recipes such as Pan-Roasted Chops with Blackberries and Sage; Braised Meatballs with Artichokes and Fennel; Chocolate-Dipped Goat Cheese Balls; and Quesadillas with Poblano Peppers, Goat Cheese, and Mango Chutney, this book is sure to become the resource for this new frontier.
About the Authors
Bruce Weinstein and Mark Scarbrough have written more than twenty cookbooks, including the bestselling Ultimate cookbook series that started with The Ultimate Ice Cream Book. They are columnists for Weightwatchers.com and writers for Fine Cooking, Cooking Light, and the Washington Post, among others.
- Goat: Meat, Milk, Cheese
- by Bruce Weinstein and Mark Scarbrough
- Stewart, Tabori & Chang 2011
- Hardcover; 256 pages; U.S. $29.95/ Can. $35.95
- ISBN-10: 1584799056
- ISBN-13: 978-1-58479-905-4
- Information provided by the publisher.
- Cookbook Profile Archive
This page created June 2011