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Goat Cheese Hardcover – July 1, 2008

4.1 out of 5 stars 15 customer reviews

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Editorial Reviews

Review

"Goat Cheese focuses on the many culinary uses for goat cheese, with 60 recipes that go from breakfast to lunch and dinner. If you're new to goat cheese, Foard has included a chapter titled "A Beginner's Guide to Goat Cheese," an explanation of the various kinds of goat cheeses, including Soft Fresh, Soft-Ripened, Washed-Rind and Goat Blues." (Kansas City Star 2008-09-03)

"Author Maggie Foard is onto folks like me. She presents goat cheese in such a variety of ways -- through attractive color photos and 60 everyday recipes -- that it may become a staple in my cooking, certainly a staple for entertaining." (Omaha World-Herald 2008-10-08)

"The slim new cookbook is full of interesting information about goat cheese, its main topic." (Chicago Post-Tribune 2008-09-12)

"Maggie Foard, who has her own goats, has written a charming cookbook full of delicious-looking recipes that include goat cheese. The Caprese Salad With Goat Mozzarella looks tempting enough to make Mario Batali cry tears of joy." (Tampa Tribune 2008-07-30)

From the Inside Flap

Crumble it into a fresh garden salad, grate it onto a dish of steaming fettucine or spread it onto your morning toast. Goat's milk cheeses are rising in popularity not only because of their unique flavors and variety but because people are discovering just how beneficial goat's milk and goat cheeses are. Research shows that the nutrients in goat's milk are more available to the body than cow's milk, which could help in the prevention of osteoporosis and anemia.
With vibrant photographs of practically every recipe and a visual cheese guide to help you identify different goat cheeses, Maggie Foard's Goat Cheese combines the foods you crave with the natural goodness of goat's milk, cheese and yogurt. There are over 60 farm-fresh recipes for appetizers, breakfast, lunch and dinner, so there is always time for Goat Cheese!
Goat Cheese will get you asking your local cheese seller or grocer, "What's fresh today?" Who can resist Sweet Ricotta Pancakes topped with bananas and strawberries, Cherry Oatmeal Scones with chèvre or fromage blanc and a Sunburst Frittata with ricotta, cilantro and jalapeño? Once you've tried the Crab, Shrimp and Avocado Salad with Roasted Red Pepper Ranch, Grilled Lamb Tenderloins Stuffed with Eggplant and Feta, and the Espresso Cheesecake Brownie, you will forget that cows even exist!
Maggie was an Interior Landscape Contractor in downtown San Francisco until 1991 when her son was born. She was introduced to fresh goat cheese on his first grade field trip to the local goat farm. She simply fell in love with not only goat cheese but the whole goat farm! Since -Maggie was already an avid chef, incorporating goat cheese and other goat dairy into her cooking was just a natural step. Maggie lives on twelve acres in rural San Mateo County, California, with her husband, Jim, and their teenage son, Eric. She raises her own chickens for eggs and has dogs, cats, goats, ducks, peacocks and a rooster.
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Product Details

  • Hardcover: 144 pages
  • Publisher: Gibbs Smith (July 1, 2008)
  • Language: English
  • ISBN-10: 1423603680
  • ISBN-13: 978-1423603689
  • Product Dimensions: 9.2 x 0.7 x 9.2 inches
  • Shipping Weight: 2.1 pounds
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #844,617 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Timothy B. Riley HALL OF FAMETOP 100 REVIEWERVINE VOICE on July 18, 2008
Format: Hardcover Verified Purchase
I have long been a fan of cheese produced from goat's milk. Don't get me wrong, many of the cheeses that I enjoy on a regular basis are made with cow's milk, still there is something about the taste of a good goat cheese that separates it from the herd (pun fully intended). However, for many years I was forced to purchase the expensive, aged European type as it was almost impossible to find goat cheese made here in the US. Fortunately things have changed in the last decade and local, high quality artisanal goat cheeses are showing up at fine cheese shops and specialty grocery stores from coast to coast. And not just feta and the ultra fresh chevre, but aged goat Gouda, goat blues, goat cheddar and on and on. This book clearly demonstrates the author's knowledge and love of these fine cheeses.

Maggie Foard, a former landscape contractor, was first introduced to fresh goat cheese when she visited a goat farm with her son's first grade class on a field trip. Ever since then Ms. Foard (an experienced home chef) used goat cheese in the place of other cheeses in all sorts of recipes. This book is the culmination of that experimentation.

The recipes are separated into seven categories:

* Morning Bread and Pancakes
* Frittatas, Omelettes and Eggs
* Pizzas and Quesadillas
* Appetizers and Sandwiches
* Soups and Salads
* Main Dishes and Pastas
* Deserts

Some of the recipes are imaginative on their own (like the Grilled Lamb Tenderloins stuffed with Eggplant and Feta and the Curried Crab Pancakes with Chevre and quick Tomato and Apple Chutney) but most will be familiar to all but the beginning home cook.
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Format: Hardcover Verified Purchase
I've made the tomato tapenade and bruschetta so far, and it was exceptional. I am eager to try many more, this book is teeming with great ideas.

The photos are great, and the recipes are clear with very helpful commentary. All of the important things that I look for in a cookbook!

It was also very helpful to learn that goat cheese is one of the healthiest forms of dairy.
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By Meg on February 1, 2013
Format: Hardcover Verified Purchase
I bought the Kindle version, which is awful. The pages do not go in sequence. Makes for a difficult read to say the least. Book would have been better had it been in order for sure. Still, not great!
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Format: Hardcover Verified Purchase
I got this book from the library and liked it so much I ordered it. It is beautifully done,nice pictures and very appealing recipes.i love goat cheese and was happy to find a book with interesting ideas.
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Format: Hardcover
From the most experienced gourment chef to the cooking novice, this book is a must have. Each recipe has clear and concise directions with a very kind and straight forward tone. The recipes are delicious and will shine a new light on goat cheese. It was also nice the author included information on where to purchase the best goat cheese without the high prices. This book will ignite the passion for great food, especially dishes incorporating goat cheese as pioneered by Maggi Foard. Overall this book is a true masterpiece that I hope will be enjoyed by many readers.
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Format: Hardcover Verified Purchase
I was attracted to the cover (wonderful recipe) and will be doing some of the more robust chevre recipes in the book. But some of it was "cheese light" where I can figure out that you can put goat cheese on pizza or I can put chevre on a muffin. I bought it in hopes goat cheese would be more integral to the recipe (like how to use chevre instead of cream cheese in a pie crust). But, it works It spurred me on to experiment.
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Format: Kindle Edition
This book is about goat cheese and how to use goat cheese but not how to MAKE goat cheese. So if you're looking for a cookbook, this might be the book for you. However, I was looking for a book on making goat cheese and this isn't it.
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Format: Hardcover Verified Purchase
I love this book! It's always very well-received when I give it as a gift. Ordering another batch for Christmas gifts this year. The recipes are easy and delicious and many friends keep it on their coffee tables year round.
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