Getting Your Goat: The Gourmet Guide
By Patricia A. Moore with Jill Charlotte Stanford
2009. ISBN 978-1-904808-25-1
Goats have been a major source of food since time immemorial. Ancient cave paintings show the hunting of goats. They are also one of the oldest domesticated animals on earth. Goat meat can be stewed, curried, baked, grilled, barbecued, minced, canned, or made into sausage. Goat milk and the cheese made from it has remained popular throughout history and still is consumed on a more extensive basis worldwide than cow’s milk.
In addition to food, goats provided early man with skins to make into clothing, with hair to spin into yarn and weave into cloth, and were then—as they are now—a symbol of wealth. To own many goats meant you were well-off and would never face starvation.
This book contains recipes from all over the world. They are easy, many of them quick to prepare, and all are absolutely delicious.