Goat Cheese - Books - Good Grape Wine Company

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Editorial Reviews:

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

Customer Reviews:

5 out of 5 stars

Goat Cheese September 6, 2008
1 out of 1 found this review helpful

Maggie Foard's "Goat Cheese" is a beautiful cookbook filled with scrumptous, healthy recipes perfect for any occasion. She educates the reader about the nuances of goat cheese and even guides you to the perfect place to find them. The photographs are lovely and enticing. The book definitely makes a perfect gift for a friend or even for yourself!

5 out of 5 stars

A truely amazing book that belongs in everyone's kitchen July 27, 2008
2 out of 2 found this review helpful

From the most experienced gourment chef to the cooking novice, this book is a must have. Each recipe has clear and concise directions with a very kind and straight forward tone. The recipes are delicious and will shine a new light on goat cheese. It was also nice the author included information on where to purchase the best goat cheese without the high prices. This book will ignite the passion for great food, especially dishes incorporating goat cheese as pioneered by Maggi Foard. Overall this book is a true masterpiece that I hope will be enjoyed by many readers.

4 out of 5 stars

A book that explores the wonders of goat cheese July 18, 2008
4 out of 4 found this review helpful

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.com