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Goat: Meat, Milk, Cheese Hardcover – Bargain Price, April 1, 2011
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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.
Top customer reviews
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.
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!!!