Goat Cheese: Delectable Recipes for All Occasions

One of the nicest culinary trends to happen in the 90's was the introduction of goat cheese (much of it made in small American dairies) to the general public.Goat milk is different from cows milk in flavor (more rich and herby) and in the fact that the fat or cream is distributed in small droplets. Goats milk is naturally homogenized.There are countless kinds of goat cheeses, but the most common kinds found in American grocery stores and specialty markets are excellent for many purposes. But since goats milk cheese (chevre) is different than cows milk cheese, this cookbook is a great idea to know how to use it. The Brennans are a mother-daughter team with experience raising goats, making cheese and writing for culinary publications.Some of the great recipes in this book are Peppered Ribeye steak with goat cheese, Grilled Eggplant and Goat Cheese Rolls, and Poached Winter Pears with Sweet Goat Cheese--which is my personal favorite along with warm goat cheese salad. The book also has a short history of the cheese and a guide to the types of goat cheeses. Although a specialty book, I turn to it often for dinner parties because goat cheese adds such elegance to a menu and because it can substitute for a meat course if you are entertaining vegetarians who eat dairy products.

I thought this book was a recipe book for MAKING goat cheese. This is a recipe book for USING the cheese. Please advise. (I'm not saying its a bad book though)

This was a grand book in which i found myself lostin a world filled with wonderful wonderful cheese and goat cheese facts and recipes which i found not only to be extremely tasty but... well i think i am in love with this book and i am glad i have read it because it made my cheese taste 1000 times better!

I really enjoyed this book it taught me the many uses of goat cheese. Goat cheese is my favorite snack to have I really like and this book, mmmmm it tasted real good almost as good as real goat cheese.