Goat Cheese: Delectable Recipes for All Occasions (Artful Kitchen) (Hardcover)

by Ethel Brennan (Author), Georgeanne Brennan (Author), Philippe Weisbecker (Illustrator)

Editorial Reviews

Product Description
Goat cheese, a rich and sumptuously mild soft cheese first enjoyed in France, is now a culinary hit on American tables. In the supermarket, on restaurant menus, and in kitchens, it's suddenly available everywhere. The newest title in the popular Artful Kitchen series, Goat Cheese suggests twenty-five easy recipes for appetizers, entrees, and desserts featuring this delightfully tangy ingredient. Offering profiles of common types of goat cheese and tips for cooking and storage, this charmingly illustrated volume is an inspiration for both novice cooks and those experienced in the ways of caprine decadence.

About the Author
Ethel Brennan is a freelance writer based in San Francisco. With Georgeanne Brennan, she co-authored Sun-Dried Tomatoes and Citrus , both from Chronicle Books.

Georgeanne Brennan is a James Beard Award-winning author of numerous cooking and garden books. She lives in Northern California and France.

Philippe Weisbecker is an award-winning New York-based illustrator whose work has appeared in Esquire, The New Yorker, and elsewhere.

Product Details

• Hardcover: 72 pages
• Publisher: Chronicle Books (April 1, 1997)
• Language: English
• ISBN-10: 0811812391
• ISBN-13: 978-0811812399
• Product Dimensions: 6.8 x 6.8 x 0.5 inches
• Shipping Weight: 9.1 ounces
• Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #534,016 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #96 in

  Books > Cooking, Food & Wine > Cooking by Ingredient > Cheese & Dairy

Customer Reviews

Most Helpful Customer Reviews

16 of 16 people found the following review helpful:

5.0 out of 5 stars Get your goat (cheese), February 23, 2001

By	Joanna Daneman (Middletown, DE USA) - See all my reviews (TOP 10 REVIEWER)    (COMMUNITY FORUM 04)

One of the nicest culinary trends to happen in the 90's was the introduction of goat cheese (much of it made in small American dairies) to the general public.

Goat milk is different from cows milk in flavor (more rich and herby) and in the fact that the fat or cream is distributed in small droplets. Goats milk is naturally homogenized.

There are countless kinds of goat cheeses, but the most common kinds found in American grocery stores and specialty markets are excellent for many purposes. But since goats milk cheese (chevre) is different than cows milk cheese, this cookbook is a great idea to know how to use it. The Brennans are a mother-daughter team with experience raising goats, making cheese and writing for culinary publications.

Some of the great recipes in this book are Peppered Ribeye steak with goat cheese, Grilled Eggplant and Goat Cheese Rolls, and Poached Winter Pears with Sweet Goat Cheese--which is my personal favorite along with warm goat cheese salad. The book also has a short history of the cheese and a guide to the types of goat cheeses. Although a specialty book, I turn to it often for dinner parties because goat cheese adds such elegance to a menu and because it can substitute for a meat course if you are entertaining vegetarians who eat dairy products.

8 of 9 people found the following review helpful:

5.0 out of 5 stars cheese for me, March 19, 2000

By	"cheezmaster9000" (cheese town USA) - See all my reviews

This was a grand book in which i found myself lostin a world filled with wonderful wonderful cheese and goat cheese facts and recipes which i found not only to be extremely tasty but... well i think i am in love with this book and i am glad i have read it because it made my cheese taste 1000 times better!

5.0 out of 5 stars Not what I thought, June 7, 2000

By	"april412" (Ohio) - See all my reviews

I thought this book was a recipe book for MAKING goat cheese. This is a recipe book for USING the cheese. Please advise. (I'm not saying its a bad book though)