Goat by Bruce Weinstein and Mark Scarbrough is a must for the bookshelves of anyone who is interested in goats and goat products, including meat, milk, and cheese.
Goat is primarily a cookbook, full of fresh, inventive ways to use goat meat and other products — and it’s the only one like it on the market. You’re not going to find a more comprehensive collection of goat-related recipes. From appetizers (baked goat brie) to main courses (braised meatballs with artichokes and fennel) to dessert (goat milk brownies, cheesecake, and fudge), you’ll be able to impress even the most discerning tastes.
I mean who wouldn’t want a big ole helping of No-Holds-Barred Mac and Crab and Goat Cheese?!
There are also easy-to-follow instructions for making basic goat products like yogurt as well as stews, curries, and all kinds of amazing comfort food. This book is simply packed with goat deliciousness.
But the true highlight of this book is the writing and storytelling of Weinstein and Scarbrough; their first encounters with goats would be enough to carry the whole recipe collection, but they don’t stop there. Between chapters and with each recipe is more lively, engaging prose — finding that kind of writing in a cookbook is a true, rare pleasure.
I give this book five goat hooves out of five:
I highly recommend this book to goat lovers; those who want to try some new recipes based on goat meat, milk, and cheese; cookbook lovers; and anyone who just love some good food writing. It’s all there in Goat. Maaaarvelous!
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