Let's Talk: A First Look at the All-New, First-Ever GOAT Book
It's still a bit of a ways off, but I wanted you to be the first to see a shot from inside our brand-new book: the first-ever, all-goat cookbook--meat, milk, and cheese. It's the "sequel" to HAM: AN OBSESSION WITH THE HINDQUARTER.
This cheese tableau--as all the shots in the book--was taken by the über-fabulous Marcus Nilsson and styled by Angharad Bailey. Doesn't look it, but it's sitting right in front of the back doors to our deck. Let me tell you: we had to keep the collie busy, what with all that fantastic cheese at about nose level.
No wonder Dreydl was worked up! That cut round on the upper right is a Humboldt Fog from Cypress Grove, some of the creamiest, smoothest goat cheese around. If you've never had the honor of digging into one, you're missing something indeed. And look at that creamy, button crottin in the center, cut on the diagonal. It's from Redwood Hill, makers of some pretty fine yogurt, too. And that brown, sliced-into block--it's a Norwegian cheese, made from goat milk whey, a cheese called (at least in the U. S.) gjetost. Believe me, it makes the best grilled cheese you've ever had.
This photo is the opener to the goat cheese chapter. And what a chapter with three dozen or so recipes, including ones for chèvre gougères (little crunchy spheres of goat cheese goodness), baked spinach and goat cheese dumplings in a buttery wine sauce, goat cheese lasagna with spinach and mushrooms (think of goat cheese instead of the more traditional béchamel between the layers), goat cheese blondies, goat cheese brownies, and even two kinds of goat cheese cheesecake, one with an Egyptian spice paste between the layers of creamy cake, all wrapped in a nut-studded phyllo crust. Wow! Bruce outdid himself.
The book won't be published until April, 2011; but it's already up on amazon here and on Barnes and Noble's site here.
I just wanted you to get a first look at what promises to be a first in so many ways in the cooking world.
goat, goat cheese, goat meat, goat milk, marcus nilsson
Reader Comments (5)
All your books are great, but just judging from that photo above, I can see that the goat one is going to be exceptionally beautiful. Can't wait to check it out. .;)
i must say - it's not fair to list all of those recipes that sound amazing, and then tell us that the book won't be published until NEXT YEAR! :-) i have many of your cookbooks, and i can't wait to add this one to my collection. the goat cheese lasagna sounds particularly tasty. here's hoping for some recipe teasers on the blog!! :)
Jeanette: Just you wait! I'm sensing goat cheese brownies are in everyone's future!
M.
love goat cheese, thank you
Hooray! I can't wait. :-)