Details
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.
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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