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Getting Your Goat: The Gourmet Guide Paperback – May 1, 2009

4.8 out of 5 stars 4 customer reviews

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Editorial Reviews

About the Author

Susan Koch is Senior Lecturer, School of Nursing, LaTrobe University, Melbourne, Australia.
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Product Details

  • Paperback: 164 pages
  • Publisher: Evertype (May 1, 2009)
  • Language: English
  • ISBN-10: 1904808255
  • ISBN-13: 978-1904808251
  • Product Dimensions: 5.5 x 0.4 x 8.5 inches
  • Shipping Weight: 8.5 ounces
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #602,070 in Books (See Top 100 in Books)

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Top Customer Reviews

By Arline R. Stone on October 14, 2010
Format: Paperback Verified Purchase
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.
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Format: Paperback Verified Purchase
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!
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Format: Paperback Verified Purchase
Very detailed book with a variety of recipes.. I would recommend this book..
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Format: Paperback Verified Purchase
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!
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