Goat Meat, Milk, Cheese
Goat Meat, Milk, Cheese by Bruce Weinstein, published by Stewart, Tabori & Chang on November 23, 2011, is an illustrated cookbook that explores the culinary potential of goat meat and dairy products. This 256-page edition highlights the growing popularity of goat in various culinary settings, from high-end restaurants to street food carts, emphasizing its flavor, versatility, and health benefits. The book serves as a comprehensive guide to cooking with goat, presenting a range of recipes that showcase this ingredient.
Readers will find a diverse collection of recipes, including Pan-Roasted Chops with Blackberries and Sage and Meatballs with Artichokes and Fennel, alongside insights into cheesemaking and dairy milking. The book covers topics related to cooking, specific ingredients, and the use of meat and dairy, making it a valuable resource for home cooks interested in exploring goat as a primary ingredient. This unique cookbook aims to educate and inspire those looking to incorporate goat into their culinary repertoire.
Official synopsis Publisher
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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. 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.
Praise for Goat:
“If in five years we’re all eating goat burgers and goat chili, it’ll be because of this book.”
—Bon Appétit
“A rare guide to all things goat . . . Even if you skip the meat chapters, there’s enough in this book to keep you cooking — and entertained.”
– Dallas Morning News
“Boasting fewer calories and less fat than chicken, beef, lamb, or pork, there is certainly a health case to be made for goat meat, say Scarbrough and Weinstein, but it is the environmental impact that may be the most compelling from a societal point of view.”
-Treehugger.com
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