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Goat: Meat, Milk, Cheese Hardcover – April 1, 2011


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Product Details

  • Hardcover: 256 pages
  • Publisher: Stewart, Tabori and Chang (April 1, 2011)
  • Language: English
  • ISBN-10: 1584799056
  • ISBN-13: 978-1584799054
  • Product Dimensions: 7.5 x 1 x 9.2 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #86,094 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Goat is Bruce Weinstein and Mark Scarbrough’s 18th cookbook. They write for many national food publications, including Fine Cooking, EatingWell, Cooking Light, and the Washington Post. They live in Colebrook, Connecticut. Their blog is www.realfoodhascurves.com.


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Customer Reviews

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See all 13 customer reviews
I raise goats and have wound up with a freezer full if meat.
Robin Cerridwen
I will say that my husband and I are both experienced cooks having been employed in professional kitchens, and we keep a fairly well stocked pantry.
TSP
And let you in on the research that they did for this book which I found very fascinating.
D. Forman

Most Helpful Customer Reviews

28 of 31 people found the following review helpful By D. Forman on March 13, 2011
Format: Hardcover Verified Purchase
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.
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5 of 5 people found the following review helpful By TSP on January 10, 2013
Format: Hardcover Verified Purchase
We raised a few meat goats this past summer and wanted goat-specific recipes for the freezer-full of meat we ended up with.

I was out on a limb if I wanted to buy this book or not considering some of the reviews. I looked around online and found a couple recipes by the authors in a newspaper article to test run. The meals turned out fantastic so I went ahead and bought the book. It's my most satisfying cookbook purchase in several years!

We've tried at least one recipe from each of the meat sections (eg. hunks, ground, etc) and every recipe has been excellent. When cooked as instructed, the goat meat is perfect. I will say that my husband and I are both experienced cooks having been employed in professional kitchens, and we keep a fairly well stocked pantry. Some of the recipes may be complicated, or at least require some time to prepare. Some recipes definitely require somewhat obscure ingredients (sumac, various chilies, green pumpkin seeds) that I know my mother never kept in her pantry.

My favorite recipe from the book so far is the Mole Verde. My least favorite was the meatballs and fennel--however the meatballs were still good.

We were debating whether we would want to get meat goats again next summer because they are a handful (as the lady at the processor said, "that little one was a pill!" over, and over). After cooking with this book I'm already looking at my fence that needs fixing to get ready for more.

I'll be honest, I've barely skimmed the milk and cheese sections because we don't have dairy goats and don't have good access to dairy-goat products. Once I get my act together to make a shopping list before heading to town, I will update the review after trying some of the milk and cheese recipes.
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10 of 12 people found the following review helpful By Michelle Fabio, Bleeding Espresso on November 20, 2011
Format: 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 3 people found the following review helpful By Robin Cerridwen on September 23, 2013
Format: Hardcover Verified Purchase
I raise goats and have wound up with a freezer full if meat. Every recipe I have made from this book has been wonderful. Recently did the mole negro and it was not an exaggeration to call it a revelation. I have also loved the seven hour ( or 14 year) leg and the Vietnamese inspired shanks. I've done less with the milk and cheese sections, but like I said everything has been delicious. I disagree with some previous reviewers in that I enjoyed to commentary and personalities if the authors revealed in the book. I'm an adult, as are the authors, and I don't mind that they are practicing homosexuals. They're good cooks. These reviews are supposed to be of the recipes, not the authors lifestyles. I highly recommend this cookbook.
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