Getting Your Goat: The Gourmet Guide [Paperback]

Patricia A Moore (Author), Jill Charlotte Stanford (Author), Susan Koch (Illustrator)

Book Description

Publication Date: May 1, 2009

Goats have been a major source of food since time immemorial. Ancient cave paintings show the hunting of goats. They are also one of the oldest domesticated animals on earth. Goat meat can be stewed, curried, baked, grilled, barbecued, minced, canned, or made into sausage. Goat milk and the cheese made from it has remained popular throughout history and still is consumed on a more extensive basis worldwide than cow's milk. In addition to food, goats provided early man with skins to make into cloaks, their hair was woven into yarn, and was then-as it is now-a symbol of wealth. To own many goats meant you were well-off and would never face starvation. This book contains recipes from all over the world. They are easy, many of them quick to prepare, and all are absolutely delicious.

Product Details

• Paperback: 164 pages
• Publisher: Evertype (May 1, 2009)
• Language: English
• ISBN-10: 1904808255
• ISBN-13: 978-1904808251
• Product Dimensions: 5.5 x 8.5 x 0.4 inches
• Shipping Weight: 8.5 ounces (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #368,516 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars Exactly what I was looking for...., March 28, 2010

By 

hummerfriend "hummerfriend" (Sacramento, CA United States) - See all my reviews

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This review is from: Getting Your Goat: The Gourmet Guide (Paperback)

I recently started my own little dual purpose goat herd and up till now have only found "goat" recipes that were nothing more than beef recipes using goat meat. This book actually focuses on regional and ethnic recipes that were designed to use goat meat from the start. It is well organized, with chapters broken down by cuts/type of meat (example: roasts, stew meat, ground meat, etc.) and indexed by region (Middle Eastern, African, etc.). None of the recipes feature obscure or impossible-to-obtain ingredients and all seem to require nothing more than a reasonable amount of time to prepare. There are also fantastic chapters on appetizers, complimentary side dishes, goat milk desserts and a misc. chapter devoted to things like soap and dog treats.

The one caveat is that it was written with Boer goats in mind. I raise a miniature breed so will probably mostly use the ground/cubed meat recipes. If you raise a breed large enough to provide you with decent sized cuts and roasts you will get even more out of it.

For a narrow-scope cookbook dedicated to goat dishes this is a keeper!

4.0 out of 5 stars The other red meat, October 14, 2010

By 

Arline R. Stone "Island Living" (Pacific Northwest) - See all my reviews
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This review is from: Getting Your Goat: The Gourmet Guide (Paperback)

This book has some interesting recipes. We raise meat goats and goat meat is a major part of our diet. It is the lowest in fat of all normally consumed meats. I am always on the look-out for a good recipe book. if you want to try, are do already eat goat meat, this book is helpful, nicely divided into the different cuts.

5.0 out of 5 stars Just what I was looking for!, August 21, 2010

By 

Gordon Russell (Seaford, South Australia) - See all my reviews
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This review is from: Getting Your Goat: The Gourmet Guide (Paperback)

I knew that many recipe books that deal with lamb can be used for goat, but I just wanted a book that was written only for goat - and thats what I got!

From the goat meat recipes to the suggested side dishes, I have loved this book and intend to use it for many years to come!