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 out by home cooks.
But 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 goatopedia, 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 go-to resource for this new cooking frontier.
Related article: Cheese seasons
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything