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17 of 20 people found the following review helpful:
5.0 out of 5 stars
Floored by what I learned, March 13, 2011
This review is from: Goat: Meat, Milk, Cheese (Hardcover)
I have several of Mark and Bruce's cookbooks and use them religiously. I had never had goat before, but tried a goat recipe that Mark posted on his web site/blog RealFoodHasCurves.com, and fell in love. This is more than a cookbook. It is loaded with information and stories about goats, goat farming, goat butchering, and everything goat. I received the book yesterday and read through it until the wee hours last night. Marking recipes that I want to try and being enthralled with the goat information that I learned. I couldn't wait to share with my husband that goat has less fat and calories than chicken-a staple in our diet that he considers to be very healthy and low in fat. The book armed with such detailed information that I am able to ask intelligent questions about the goat meat available in my local farmer's market, and may even venture to a nearby goat farm for fresh meat several hours away this summer as a road trip. Many recipes have extras that help the cook better understand the recipe or make the recipe a little simpler.
One can easily tell that this book was a very personal endeavor, as the stories and antidotes let you in on who Bruce and Mark really are. They each share their first encounter with goat, which had me in stitches as I read. And let you in on the research that they did for this book which I found very fascinating. Thank you for this information, as it made me want to learn more and try many of the recipes located in the book.
I can tell that I will be hosting a goat house party in the very near future. If the other recipes are as good as the Spanish leg of goat that I prepared a few weeks ago, I know that the goat meals I make from Goat: Meat, Milk, Cheese will have my hubby and 3 year old swooning and asking for more.
I recommend Goat: Meat, Milk, Cheese to anyone who wants to learn more about goat, the animal most eaten in the world. The recipes you will find are from around the world and will get you wanting to try something beyond your normal comfort zone.
Thanks Mark and Bruce!!!
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2 of 3 people found the following review helpful:
5.0 out of 5 stars
Maaaaaarvelous!, November 20, 2011
This review is from: Goat: Meat, Milk, Cheese (Hardcover)
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'd 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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3 of 20 people found the following review helpful:
1.0 out of 5 stars
Goat Meat* Milk*Cheese, October 26, 2011
Was recommended when I was search for books or raising and using goat for food production ie, milk, cheese, butter and meat. This was a cook book and nothing about raising nor making products. In additon it seems the authors felt the need to inform the reader ever so often of their sexual preference, very disappointed.
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