OP: Goat: Meat, Milk, Cheese
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Stewart, Tabori & Chang, New York, 2011. Hardcover. Near Fine. First printing.
Goat is the most broadly consumed meat worldwide, but you wouldn’t know that from peering into the average refrigerator in the US. While very few cookbooks specifically on goat have ever been published in this country, prolific authors Bruce Weinstein and Mark Scarbrough sought to remedy the situation with theirs, Goat: Meat, Milk, Cheese (2011).
It is a tall order for one book to pick up the publishing industry’s slack, but Weinstein and Scarbrough approach their mission with humor and aplomb, highlighting common goat dishes from around the world, as well as their own inventive uses for the animal and its dairy:
- Dopiaza—a Persian goat and onion stew
- Braised meatballs with artichokes and fennel
- Goat cheese danishes
- Cajeta
- Garlic and parsnip flan
- Kibbeh
- Goat skewers with herbed vinegar sauce
Our copy is Near Fine, showing slight rounding to the lower fore corners. Otherwise totally clean. Without jacket, as issued. First printing.
