Goat: Meat, Milk, Cheese

By Mark Scarbrough and Bruce Weinstein

A "delightful" cookbook that "breaks new culinary ground" with recipes using goat meat, goat cheese, goat milk, and more (David Leite, author of The New Portuguese Table).

From 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 a new frontier for home cooks.

Goat is the world's primary meat--upwards of seventy percent of the red meat eaten around the world--and this is the first goat-oriented cookbook designed for American readers. 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 standard cook's resource for this new frontier.

"Awesome recipes and gorgeous photography." --Claire Robinson, Food Network host and author of 5 Ingredient Fix

• Format: Hardcover
• Language: English
• ISBN: 1584799056
• ISBN13: 9781584799054
• Release Date: April 2011
• Publisher: Stewart, Tabori, & Chang
• Length: 256 Pages
• Weight: 1.74 lbs.
• Dimensions: 1.1" x 7.7" x 9.3"