Goat: Meat, Milk, Cheese

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Quick Overview

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.

Goat: Meat, Milk, Cheese

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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.

Additional Information

Author Bruce Weinstein / Mark Scarbrough / Marcus Nilsson (photographs)
Publisher Stewart, Tabori & Chang
Page Count 256pp
Publication Size 7.5 x 9.25
Publication Notes hardcover, 40 color photographs
Publication Date April 1, 2011
ISBN 978-1584799054

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