Goat: Meat, Milk, Cheese

by Bruce Weinstein, Mark Scarbrough, Marcus Nilsson (Photographer)

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



“If in five years we’re all eating goat burgers and goat chili, it’ll be because of this book.”
— Bon Appétit

“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

Genres: Cookbooks, Food and Drink, Food, Cooking

256 pages, Hardcover

First published April 1, 2011

About the author

Bruce Weinstein and Mark Scarbrough are QVC favorites with five sell-out appearances. They've appeared on everything from the Today show to corporate-sponsored events, making ice cream, gelati, sherberts, and sorbets. They're also experts on the desserts that pair with these frozen treats, having written bestselling brownie and cookie books and all-purpose cookbooks with desserts aplenty and countless features for Fine Cooking, Eating Well, and The Washington Post. Their cooking podcast, Cooking with Bruce and Mark, is available on iTunes. They've written numerous cookbooks, including A la Mode and The Turbo Blender Dessert Revolution (11/1/16). They live in Connecticut.

Reviews

[Michelle · Rating 5 out of 5]

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!

[Ashley · Rating 5 out of 5]

It all started with dairy goats for us. I had one naughty goat though - a three-year-old doe who was mean to almost everyone at least once, especially other goats. She was almost the herd queen, but because she was smaller, she didn’t take the cake. She had sweet, darling kids, but she was becoming dangerous. I almost got the pointy end of her horns on more than one occasion. I still loved her dearly and tried to discipline and teach her manners, but one day I had to make the call before anyone else could get hurt, so I did. We slaughtered and butchered her at home on a Sunday afternoon. It was a meaningful experience, and I knew that I couldn’t just cook her meat in a plain ol’ stew or grind the meat and make spaghetti sauce. Enter GOAT: Meat, Milk, Cheese. Each recipe I have tried takes a fair amount of time, but the creators share special tips and reasons for techniques and flavor combinations, something that, to me, speaks to the solemnity of taking an animal’s life for ourselves. Spending extra time to find fresh ingredients, “go all in” by adding extras or homemade sides, is right up my alley. And if we are going to slaughter our own animals, shouldn’t we “go all in”?

This is probably my favorite cookbook now. Can’t wait to try the brownies. ;)

[Susan · Rating 4 out of 5]

I got this book mainly out of curiosity, especially for the cheese making and dairy chapters. It really delves into so much more food-wise, taking the recipes into gourmet selections. Will I be raising my own goats? Probably not. But if I find a good source for meat and milk I will try some of the recipes.

[Fredrick Danysh · Rating 2 out of 5]

Goat is probably the most widely eaten met in the world. This collection of recipes of yuppie recipes feature different ways of preparing it. Unfortunately the author has brief section with each chapter that discuss his unconventional living arrangement.