Goat: Meat, Milk, Cheese Hardcover – Illustrated, April 1, 2011

I have several of Mark and Bruce's cookbooks and use them religiously. I had never had goat before, but tried a goat recipe that Mark posted on his web site/blog RealFoodHasCurves.com, and fell in love. This is more than a cookbook. It is loaded with information and stories about goats, goat farming, goat butchering, and everything goat. I received the book yesterday and read through it until the wee hours last night. Marking recipes that I want to try and being enthralled with the goat information that I learned. I couldn't wait to share with my husband that goat has less fat and calories than chicken-a staple in our diet that he considers to be very healthy and low in fat. The book armed with such detailed information that I am able to ask intelligent questions about the goat meat available in my local farmer's market, and may even venture to a nearby goat farm for fresh meat several hours away this summer as a road trip. Many recipes have extras that help the cook better understand the recipe or make the recipe a little simpler.One can easily tell that this book was a very personal endeavor, as the stories and antidotes let you in on who Bruce and Mark really are. They each share their first encounter with goat, which had me in stitches as I read. And let you in on the research that they did for this book which I found very fascinating. Thank you for this information, as it made me want to learn more and try many of the recipes located in the book.I can tell that I will be hosting a goat house party in the very near future. If the other recipes are as good as the Spanish leg of goat that I prepared a few weeks ago, I know that the goat meals I make from Goat: Meat, Milk, Cheese will have my hubby and 3 year old swooning and asking for more.I recommend Goat: Meat, Milk, Cheese to anyone who wants to learn more about goat, the animal most eaten in the world. The recipes you will find are from around the world and will get you wanting to try something beyond your normal comfort zone.Thanks Mark and Bruce!!!

Love this book. Easy to read, easy to understand. Love the stories and history. Learned more about cooking in general on top of the great recipes and cuts of meat. We have both meat and dairy goats and I wanted to find a book that not only helped me find new recipes but also helped educate me so I can in return help educate my family, friends, and really anyone who will listen about this amazing heart smart meat. This book went above and beyond and I recommend it every time I get in a “goat” conversation with someone. Thanks Bruce and Mark... I can’t wait to read some of your other books.

We raised a few meat goats this past summer and wanted goat-specific recipes for the freezer-full of meat we ended up with.I was out on a limb if I wanted to buy this book or not considering some of the reviews. I looked around online and found a couple recipes by the authors in a newspaper article to test run. The meals turned out fantastic so I went ahead and bought the book. It's my most satisfying cookbook purchase in several years!We've tried at least one recipe from each of the meat sections (eg. hunks, ground, etc) and every recipe has been excellent. When cooked as instructed, the goat meat is perfect. I will say that my husband and I are both experienced cooks having been employed in professional kitchens, and we keep a fairly well stocked pantry. Some of the recipes may be complicated, or at least require some time to prepare. Some recipes definitely require somewhat obscure ingredients (sumac, various chilies, green pumpkin seeds) that I know my mother never kept in her pantry.My favorite recipe from the book so far is the Mole Verde. My least favorite was the meatballs and fennel--however the meatballs were still good.We were debating whether we would want to get meat goats again next summer because they are a handful (as the lady at the processor said, "that little one was a pill!" over, and over). After cooking with this book I'm already looking at my fence that needs fixing to get ready for more.I'll be honest, I've barely skimmed the milk and cheese sections because we don't have dairy goats and don't have good access to dairy-goat products. Once I get my act together to make a shopping list before heading to town, I will update the review after trying some of the milk and cheese recipes.

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.

I have goats I am milking and may potentially slaughter. I was looking for a book that would lead me through the process of making cheese, and this is not that book, but what it IS is a book that will lead me through using all of the milk, yogurt, cheeses, and cuts of meat that I care to try. Well worth the purchase. I have already tried the chocolate cheese balls. Wonderful.Now I have tried a roast, but with venison. Excellent.

It's for the stylish people who would use Dutch Oven (takes forever to cook). For a regular South Asian (who wants to eat more goat meat instead of chicken for health reasons and are comfortable with pressure cookers), this book is not for you.First only half the book is meat related, (the other half is goat milk and cheese), and to the authors who're mega stars in food, you're the deplorable for using pressure cookers. I could have taken their in-your-face wisecracking, if there was more "meat" in the book.PS: Got curious abut Dukka Cheesecake, and thought they are Buddhists too. No such luck: This is Bruce's innovation using an Egyptian ingredient. The recipe is for 16 servings. You will feel the Dukka as you try to live within the budget but looks like you're too attached to money.