[Sca-cooks] new title: Goat: Meat, Milk, Cheese

[Jeannette Neilson]

Greetings, All -
  Just an observance: With Cinco de Mayo soon to arrive, I've noticed that goat 
meat [aka: chevon, among other names] is being offered in several 
markets/stores, at least in the greater Portland, OR/south-western WA area. It's 
a popular meat among the Hispanic communities.That being said, perhaps checking 
into local Hispanic grocery stores will uncover a ready source of goat meat.

Thank you, Johnna, for posting this info! 
YiS -
  ~ Sionaid 
     Stromgard, An Tir




________________________________
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Wed, April 27, 2011 2:55:27 AM
Subject: [Sca-cooks] new title: Goat: Meat, Milk, Cheese

Back in February, we discussed on the list the problems with finding sources for 
goat meat.
(We've also discussed goat cheeses in the past too.)
I came across a new book on the topic yesterday which people may find 
interesting.

Bruce Weinstein and Mark Scarbrough.  Goat: Meat, Milk, Cheese

(Stewart, Tabori & Chang; $29.95) It came out this month. Description reads: 
"From appearances at the most high-end restaurants to street food carts 
coast-to-coast, goat meat and dairy products are being embraced across the 
country as the next big thing. With its excellent flavor, wide-ranging 
versatility, and numerous health benefits, goat meat, milk, and cheese are being 
sought by home cooks. And while goat is the world’s primary meat (upwards of 70 
percent of the red meat eaten around the world is goat) never before has there 
been a cookbook on this topic in the United States. Goat is a no-holds-barred 
goatapedia, laugh-out-loud cooking class, cheesemaking workshop, and 
dairy-milking expedition all in one."


Amazon is pairing it with another book called Getting Your Goat: The Gourmet 
Guide by Patricia A Moore from 2009.

Johnnae
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