Gibbs Smith, 2008 (2008)
Reviewed by Hilary Williamson
've always loved goat cheese, on bread or in salads, so was immediately enticed by Maggie Foard's
recipes, which are accompanied by mouthwatering color photographs. I tried the
Eggplant, Red Bell Pepper and Pesto Lasagne
immediately and enjoyed the result immensely.
he cookbook is divided into:
Morning Breads and Pancakes
Frittatas, Omelettes and Eggs
Pizzas and Quesadillas
Appetizers and Sandwiches
Soups and Salads
Main Dishes and Pastas
. At the end of the book is also
A Beginner's Guide to Goat Cheese
, which explains the difference between
Hard Goat Cheeses
, as well as
Mixed Milk Cheese
. Next are websites and other places (most, but not all, in the U.S.) to buy goat cheeses. Read through it - after all, as Foard tells us, '
a little knowledge can be so delicious!
nd the recipes certainly are delicious. On my short list (after the lasagne) to try soon are:
Lemon Breakfast Tart
(featured on the bookcover);
Chicken Quesadillas with Green Olives and Manchego
Spinach and Feta Triangles
Rustic Carrot and Ginger Soup with Fromage Blanc and Cilantro Pesto
Artichoke and Chicken Cannelloni
Three-Layer Chocolate Cake with Sweet Fromage Blanc Whipped Cream
. My only caveat about the cookbook is that the variety of goat cheeses listed in ingredients might not be readily available to everyone.
ith the holidays approaching fast, it's time to think about menus, and mix true-and-tried recipes with some innovations. There'll be a few tasty dishes from
on my own festive table this year.
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