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Goat Cheese

Goat Cheese

          
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About the Book

Crumble it into a fresh garden salad, grate it onto a dish of steaming fettucine or spread it onto your morning toast. Goat's milk cheeses are rising in popularity not only because of their unique flavors and variety but because people are discovering just how beneficial goat's milk and goat cheeses are. Research shows that the nutrients in goat's milk are more available to the body than cow's milk, which could help in the prevention of osteoporosis and anemia.
With vibrant photographs of practically every recipe and a visual cheese guide to help you identify different goat cheeses, Maggie Foard's Goat Cheese combines the foods you crave with the natural goodness of goat's milk, cheese and yogurt. There are over 60 farm-fresh recipes for appetizers, breakfast, lunch and dinner, so there is always time for Goat Cheese!
Goat Cheese will get you asking your local cheese seller or grocer, "What's fresh today?" Who can resist Sweet Ricotta Pancakes topped with bananas and strawberries, Cherry Oatmeal Scones with chevre or fromage blanc and a Sunburst Frittata with ricotta, cilantro and jalapeno? Once you've tried the Crab, Shrimp and Avocado Salad with Roasted Red Pepper Ranch, Grilled Lamb Tenderloins Stuffed with Eggplant and Feta, and the Espresso Cheesecake Brownie, you will forget that cows even exist!
Maggie was an Interior Landscape Contractor in downtown San Francisco until 1991 when her son was born. She was introduced to fresh goat cheese on his first grade field trip to the local goat farm. She simply fell in love with not only goat cheese but the whole goat farm! Since -Maggie was already an avid chef, incorporating goat cheese and other goat dairy into her cookingwas just a natural step. Maggie lives on twelve acres in rural San Mateo County, 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.


Goat Cheese combines the recipes for foods you love with the natural goodness of goat cheese and goat's milk. With over 70 delicious recipes for appetizers, breakfast, lunch, and dinner, there is always time for Goat Cheese. Once you've tried the Sweet Ricotta Pancakes topped with bananas and strawberries, Cherry Oatmeal Scones with chevre or fromage blanc, Lamb Tenderloins stuffed with eggplant and feta, or the Espresso Cheesecake Brownie, you will forget that cows even exist
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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Product Details
  • ISBN-13: 9781423603689
  • Publisher: Gibbs Smith
  • Binding: HARDCOVER
  • Height: 248 mm
  • No of Pages: 144
  • Spine Width: 19.25 mm
  • Width: 241 mm
  • ISBN-10: 1423603680
  • Publisher Date: 01 Jul 2008
  • Depth: 19
  • Language: English
  • Series Title: English
  • Weight: 953 gr


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