Goat Cheese

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Goat Cheese combines the recipes for foods you love with the natural goodness of goat cheese and goat's milk.
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Goat Cheese

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Goat Cheese combines the recipes for foods you love with the natural goodness of goat cheese and goat's milk.
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Editorial Reviews

Kansas City Star
"Goat Cheese focuses on the many culinary uses for goat cheese, with 60 recipes that go from breakfast to lunch and dinner. If you're new to goat cheese, Foard has included a chapter titled "A Beginner's Guide to Goat Cheese," an explanation of the various kinds of goat cheeses, including Soft Fresh, Soft-Ripened, Washed-Rind and Goat Blues."
Omaha World-Herald
"Author Maggie Foard is onto folks like me. She presents goat cheese in such a variety of ways -- through attractive color photos and 60 everyday recipes -- that it may become a staple in my cooking, certainly a staple for entertaining."
Chicago Post-Tribune
"The slim new cookbook is full of interesting information about goat cheese, its main topic."
Tampa Tribune
"Maggie Foard, who has her own goats, has written a charming cookbook full of delicious-looking recipes that include goat cheese. The Caprese Salad With Goat Mozzarella looks tempting enough to make Mario Batali cry tears of joy."
Library Journal

Chef Foard's cookbook incorporates goat cheese into everything from morning meals to desserts. It offers inventive recipes that will pique the interest of experienced cooks who may be more familiar with the cheese's use as a condiment for baguette or crackers. Since heating and baking with goat cheese is less common, it is refreshing to see that Foard has addressed this issue with a plethora of baked desserts and great pizza ideas. There is a beginner's section to explain eight types of goat cheese, which is helpful to everyone, not just the novice. Although it may seem extravagant to devote an entire cookbook to this food, it is Foard's gastronomic passion, and she executes the book perfectly. It offers a fabulous array of recipes for those who are intolerant of cow's milk cheese or just want to introduce more goat cheese into their everyday meals. Well organized and aesthetically pleasing, this book is a perfect addition to any public library cookbook collection.
—Claire Schaper

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Product Details

  • ISBN-13: 9781423603689
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 7/1/2008
  • Pages: 144
  • Sales rank: 528,333
  • Product dimensions: 9.20 (w) x 9.30 (h) x 0.90 (d)

Meet the Author

Maggie Foard studied horticulture at the City College of San Francisco (CCSF), but she wasn't introduced to fresh goat cheese until she went on a school field trip ten years ago with her son to the local goat farm. She simply fell in love with not only goat cheese but the whole goat farm! Incorporating goat cheese and other goat dairy into cooking was just a natural consequence, since she was already an avid chef. Maggie lives on twelve acres in rural San Mateo County of California, with her husband, Jim, and their teenage son, Eric. She raises her own chickens for eggs and has dogs, cats, goats, ducks, peacocks, and a rooster.
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Read an Excerpt

Many of the small goat dairies in the United States got started with just a couple of goats. The stories are all different, but the one thing that most of them have in common is that the goat owners hadn't actually planned on becoming cheese makers. What started as a hobby, a 4-H project or just a couple of dairy goats for a child allergic to milk turned into a small cheese-making operation and then a career. This recent phenomenon in the United States has produced a whole new age of talented and adventurous cheese makers. We suddenly have a huge and wonderful variety of artisan goat cheeses available all across the country.
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Table of Contents

10 Acknowledgments

12 Introduction: There's a Goat in My Kitchen!


18 Morning Biscuits with Chèvre and Meyer Lemon Jelly

20 Farmhouse Crepes with Lemon Ricotta Filling and Roasted Cherry Jam

22 Cherry Oatmeal Scones with Chèvre or Fromage Blanc

24 Ricotta Dill Bread

25 Sweet Ricotta Pancakes with Bananas and Strawberries

26 Espresso Ginger Cakes with Chèvre and Bodega Dairy Caramel

28 Blueberry Morning Tarts


32 Sunburst Frittata with Ricotta, Cilantro and Jalapeño

34 Farmhouse Eggs with Tomatoes, Black Beans and Cheddar

36 Portabella Mushroom Frittata with Herbs and
Aged Gouda

38 Naked Omelette with Canadian Bacon and Scallions

40 Curried Crab Pancakes with Chèvre and Quick Tomato and Apple Chutney

41 Rainbow Chard Omelette with Crispy Cumin-and-
Ginger Potatoes

42 Lemon Breakfast Tart


46 Cornmeal Pizza Dough

47 Pesto Pizza

48 Pizza Margarita

50 Cornmeal Pizza with Chèvre, Sun-Dried Tomatoes and Basil

52 Tiny Pizzas with Oven-Roasted Tomatoes and Brie
54 Portabella Mushroom Pizza

54 Portabella Mushroom Quesadillas with Thyme and
Goat Jack

56 Chicken Quesadillas with Green Olives and Manchego


60 Bruschetta with Olive Oil and Herbs

60 Roasted Red Pepper Tapenade

62 Spinach and Feta Triangles

62 Crispy Olive Oil Crackers

64 Layered Pesto, Chèvre and Tomato Torte with Pine Nuts

66 Fresh Tomato Tapenade

66 Christmas Lima Bean Dip

67 Whole Picnic Ciabatta

68 Annabel's Purse

70 Crab and Cheddar Melts with Quick Tomato and Apple Chutney

71 Smoked Salmon and Chèvre on Ricotta Dill Bread

72 Mediterranean Eggplant Wraps


76 Fresh Spring Pea Soup with Curried Croutons and Minted Fromage Blanc

78 Hearts of Romaine with Creamy Blue Cheese Dressing

80 Caprese Salad with Goat Mozzarella

82 Red Lentil Soup with Peppery Feta Shortbread

83 Crab, Shrimp and Avocado Salad with Roasted Red Bell Pepper Ranch Dressing

84 Spinach, Chicken and Orzo Salad with Feta Cheese

86 Farmstand Lettuce with Baked Goat Cheese Buttons and Rosemary Walnuts

88 Rustic Carrot and Ginger Soup with Fromage Blanc and Cilantro Pesto

90 Red Leaf Lettuce, Spiced Pecans and Goat Blue with Honey Blackberry Vinaigrette


94 Artichoke and Chicken Cannelloni

96 Buffalo Feta Burgers with Sweet Potato Fries

98 Saffron Fettuccine Carbonara with Roasted Asparagus

99 Butternut, Portabella and Chicken Italian Sausage Lasagne

100 Eggplant, Red Bell Pepper and Pesto Lasagne

102 Golden Zucchini Gratin with Feta, Tomatoes and Pine Nuts

104 Grilled Lamb Tenderloins Stuffed with Eggplant and Feta

105 Sweet Potato Gnocchi with Tomatoes, Walnuts and Sage

106 Wild Salmon Tacos with Roasted Corn and Chile Adobo Cream

108 Crispy Pork or Chicken Cutlets with Garlic-and-Rosemary Mashed Potatoes

109 Kid's Mac 'n' Cheese


112 Cherry Almond Tart

114 Espresso Cheesecake Brownies

116 French Vanilla Gelato

118 Red Plum Sorbet

118 Mag's Irish Coffee with Sweet Fromage Blanc Whipped Cream

120 Three-Layer Chocolate Cake with Sweet Fromage Blanc Whipped Cream

122 Peanut Butter Mudd Pie with Espresso Caramel Sauce

124 Bananny Cake with Cream Cheese Icing

125 Bartlett Pear Tart with Honey and Fromage Blanc


128 Soft Fresh Goat Cheese

129 Soft-Ripened Goat Cheese

130 Washed-Rind Goat Cheese

131 Semisoft Goat Cheese

132 Semifirm Goat Cheese

133 Hard Goat Cheese

134 Goat Blues

135 Mixed Milk Cheese

136 Resources: On the Cheese Trail

140 Index

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Customer Reviews

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