Goat Cheese

If you like goat cheese and want more ideas on how to add it into your diet this book will help. I enjoyed reading it and adding it to my Cheese Library

I got this book from the library and liked it so much I ordered it. It is beautifully done,nice pictures and very appealing recipes.i love goat cheese and was happy to find a book with interesting ideas.

I bought this as a gift and ordered one for myself too. This is a really nice large collectioin of recipes using goat cheese. We have a small herd of Nigerian Dwarf dairy goats and make lots of cheese in season. It is great to have this many recipes in one place geared directly torwards goat cheese. No substitutions. If you are looking to learn how to make cheese this is not the book for you. If you are looking for new recipes to use your cheese you can not go wrong with this book.

I was attracted to the cover (wonderful recipe) and will be doing some of the more robust chevre recipes in the book. But some of it was "cheese light" where I can figure out that you can put goat cheese on pizza or I can put chevre on a muffin. I bought it in hopes goat cheese would be more integral to the recipe (like how to use chevre instead of cream cheese in a pie crust). But, it works It spurred me on to experiment.

I have long been a fan of cheese produced from goat's milk. Don't get me wrong, many of the cheeses that I enjoy on a regular basis are made with cow's milk, still there is something about the taste of a good goat cheese that separates it from the herd (pun fully intended). However, for many years I was forced to purchase the expensive, aged European type as it was almost impossible to find goat cheese made here in the US. Fortunately things have changed in the last decade and local, high quality artisanal goat cheeses are showing up at fine cheese shops and specialty grocery stores from coast to coast. And not just feta and the ultra fresh chevre, but aged goat Gouda, goat blues, goat cheddar and on and on. This book clearly demonstrates the author's knowledge and love of these fine cheeses. Maggie Foard, a former landscape contractor, was first introduced to fresh goat cheese when she visited a goat farm with her son's first grade class on a field trip. Ever since then Ms. Foard (an experienced home chef) used goat cheese in the place of other cheeses in all sorts of recipes. This book is the culmination of that experimentation. The recipes are separated into seven categories: * Morning Bread and Pancakes * Frittatas, Omelettes and Eggs * Pizzas and Quesadillas * Appetizers and Sandwiches * Soups and Salads * Main Dishes and Pastas * Deserts Some of the recipes are imaginative on their own (like the Grilled Lamb Tenderloins stuffed with Eggplant and Feta and the Curried Crab Pancakes with Chevre and quick Tomato and Apple Chutney) but most will be familiar to all but the beginning home cook. Maggie's genius lies in substituting one of the hundreds of available goat cheeses for the types used in more common versions of these dishes (such as the Pesto Pizza with Goat Cheese or the Roasted Carrot and Ginger Soup with Fromage Blanc and Cilantro Pesto). The recipes are well thought out and her use of the titular ingredient is highly commendable. The last chapter is titled "The Beginner's Guide to Goat Cheese". The author succeeds in simplifying the dizzying varieties and types of goat chesses available without "dumbing it down". I am a little surprised that this chapter was not placed at the beginning of the book, where it would serve as a great introduction to this food. However, the last few pages list websites, retailers, producers and books related to this subject which I was very thoughtful parting gift for the reader. The quantity of the photographs will be a delight to the reader. Good photography isn't cheap and almost every dish has a corresponding photograph. The quality of the photography is very good, but not great in my opinion. Some were beautiful (the shot of the Farmhouse Eggs with Tomatoes, Black Beans and Cheddar for example) and all are warm and inviting. However, many used the popular "very shallow depth-of-field" technique and often my eyes roamed the photo looking for the spot that WAS in focus (as in the Artichoke and Chicken Cannelloni where everything is out of focus except a tiny bit of cheese in the middle of the dish). I know that I am being picky but really great food photography can transform an ordinary cookbook into a work of art. On top of everything, goat cheese is good for you, or at least better for you than cow's milk cheese, according to the author. This is a wonderful book and I am very glad to own it. I highly recommend it. Great Goat Cheeses of the World (2 pound) by igourmet

I've made the tomato tapenade and bruschetta so far, and it was exceptional. I am eager to try many more, this book is teeming with great ideas. The photos are great, and the recipes are clear with very helpful commentary. All of the important things that I look for in a cookbook! It was also very helpful to learn that goat cheese is one of the healthiest forms of dairy.

I bought the Kindle version, which is awful. The pages do not go in sequence. Makes for a difficult read to say the least. Book would have been better had it been in order for sure. Still, not great!

On reading the reviews I had expected more discussion about various goat cheeses of the world. This was limited to only eight pages at the end and was very USA focussed.Recipes very ordinary.

Some gorgeous recipes, beautifully illustrated with simple and easy to follow instructions. This book is a must if you like anything cheesy!!