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About Goat: Meat, Milk, Cheese
Product Description 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 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 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. Excerpt. © Reprinted by permission. All rights reserved. GoatMeat * Milk * CheeseBy Bruce Weinstein, Mark Scarbrough, Marcus NissonAbrams BooksCopyright © 2011 Bruce Weinstein and Mark ScarbroughAll rights reserved.ISBN: 978-1-58479-905-4ContentsIN WHICH A LIE BECOMES A COOKBOOK, 1: MEAT, GET YOUR GOAT, HUNKS, CHUNKS, CURRIES, MOLE, GROUND, IF YOU'VE GOT NOTHING BUT TIME — AND GOAT — ON YOUR HANDS, 2: MILK & YOGURT, THE SMELL OF GOAT IN THE MORNING, SAVORIES, SWEETS, 3: CHEESE, BITS & BITES, A MATCH MADE IN NORWAY, COMFORT FOOD, LITTLE NOTHINGS, BIGGER SOMETHINGS, IN WHICH A WORLD-CLASS POET SURPRISES ME WITH A GOAT TALE, ACKNOWLEDGMENTS, INDEX, CHAPTER 1MEATGoat is the world's primary meat. Upwards of 70 percent of the red meat eaten globally is goat. Not cow, not pig, not dog (for you fans of gross-out food shows on basic cable). Goat.By all measures, these bearded head-butters outdo white meat, too — like chicken. And they can even take on all sorts of fish — except shrimp. But that may well be changing, what with the sustainability problems associated with catching or farming those squirmy critters.Surprised? Think globally: India, Thailand, China, Bali, Nigeria, Kenya, Jordan, Saudi Arabia, Israel, Mexico, Costa Rica, Barbados, and Brazil. Goat can be kosher. Halal, too. In other words, it suffers from few cultural no-nos.Except in the United States, where coy cartoon animals gaze out from every screen or monitor. Here, we like our animals with five-inch eyelashes; our meat pretty tasteless — if not cellophane-wrapped.On a radio show the other day, Bruce was going on and on about spice rubs for chicken breasts."Well, they sure need it," the host finally said, "since they don't taste like much."They don't? Has she ever had a pasture-raised, grub-worm-fed chicken? It has a slightly gamy, even smoky flavor. It tastes like, well, chicken.Only in North America do we identify a neutral taste as chicken. Mostly because the chicken we eat doesn't taste like chicken.In the end, we've constructed a hall of mirrors: Everything is like everything else — which is really like a fat lot of nothing. Which all got that way because it was penned in enormous lots, was fed its own kin ground up into a tasteless meal, lived an un
