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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.