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Description - Goat: Meat, Milk, Cheese by Bruce Weinstein

From appearances at the most high-end restaurants to street food carts coast-to-coast, goat meat and dairy products are being embraced across the country as the next big thing. With its excellent flavor, wide-ranging versatility, and numerous health benefits, goat meat, milk, and cheese are being sought by home cooks. And while goat is the world's primary meat (upwards of 70 percent of the red meat eaten around the world is goat) never before has there been a cookbook on this topic in the United States. Goat is a no-holds-barred goatapedia, laugh-out-loud cooking class, cheesemaking workshop, and dairy-milking expedition all in one. With recipes such as Pan-Roasted Chops with Blackberries and Sage, Meatballs with Artichokes and Fennel, and Chocolate-Dipped Goat Cheese Balls, this book is sure to become the resource for this new frontier.

Praise for Goat:

"If in five years we're all eating goat burgers and goat chili, it'll be because of this book."
--Bon Appetit

"A rare guide to all things goat . . . Even if you skip the meat chapters, there's enough in this book to keep you cooking -- and entertained."
- Dallas Morning News

"Boasting fewer calories and less fat than chicken, beef, lamb, or pork, there is certainly a health case to be made for goat meat, say Scarbrough and Weinstein, but it is the environmental impact that may be the most compelling from a societal point of view."
-Treehugger.com

Buy Goat: Meat, Milk, Cheese by Bruce Weinstein from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9781584799054
ISBN-10: 1584799056
Format: Hardback
(240mm x 192mm x 25mm)
Pages: 256
Imprint: Stewart, Tabori & Chang Inc
Publisher: Stewart, Tabori & Chang Inc
Publish Date: 1-Apr-2011
Country of Publication: United States

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Author Biography - Bruce Weinstein

Bruce Weinstein and Mark Scarbrough have written over 18 cookbooks, including most recently STC's HAM, the best-selling ULTIMATE cookbook series fronted by THE ULTIMATE ICE CREAM BOOK (over 250,000 copies in print). They are contributing editors and writers at many national food publications, including Eating Well and Cooking Light.

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