<div>A &ldquo;delightful&rdquo; cookbook that &ldquo;breaks new culinary ground&rdquo; with recipes using goat meat, goat cheese, goat milk, and more (David Leite, author of The New Portuguese Table). From 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 a new frontier for home cooks. Goat is the world&rsquo;s primary meat&mdash;upwards of seventy percent of the red meat eaten around the world&mdash;and this is the first goat-oriented cookbook designed for American readers. Goat is a no-holds-barred goatapedia, laugh-out-loud cooking class, cheesemaking workshop, and dairy-milking expedition all in one. With recipes such as Pan-Roasted Chops with Blackberries and Sage, Meatballs with Artichokes and Fennel, and Chocolate-Dipped Goat Cheese Balls, this book is sure to become the standard cook&rsquo;s resource for this new frontier. &ldquo;Awesome recipes and gorgeous photography.&rdquo; &mdash;Claire Robinson, Food Network host and author of 5 Ingredient Fix</div>

Goat

<div>“Dinners that chefs whip up for their kitchen- and waitstaffs before the evening’s guests pile in serve as an object lesson in thoughtful meal planning.” —Booklist Some of the best food you’ll never eat in a restaurant . . . Family Table takes you behind the scenes of Danny Meyer’s restaurant empire to share the food that the chefs make for one another before they cook for you. Each day, before the lunch and dinner services, the staff sits down to a “family meal.” It is simple, often improvised, but special enough to please the chefs’ discerning palates. Now, for the first time, the restaurants’ culinary director, Michael Romano, coauthor of the award-winning Union Square Cafe Cookbook, collects and refines his favorite in-house dishes for the home cook, served alongside Karen Stabiner’s stories about the restaurants’ often-unsung heroes, and about how this imaginative array of dishes came to be. Their collaboration celebrates food, the family itself, and the restaurants’ rich backstage life. Some of the recipes are global and regional specialties: Mama Romano’s Lasagna, Dominican Chicken, Thai Beef, Layered Huevos Rancheros, and Southern Cola-Braised Short Ribs. Many highlight fresh produce, like Michael Anthony’s Corn Soup, Barley &amp; Spring Vegetables with Pesto, Grilled Halibut with Cherry Tomatoes, Sugar Snap Peas &amp; Lemon, and Plum &amp; Apricot Crisp with Almond Cream. There are homey dishes like Turkey &amp; Vegetable Potpie with Biscuit Crust and Streusel-Swirl Coffee Cake, and inventive, contemporary takes, like Cornmeal-Crusted Fish Tacos with Black Bean &amp; Peach Salsa and a delightfully tangy Buttermilk Panna Cotta with Rhubarb-Strawberry Compote. What all these recipes have in common is ease and perfection.</div>

Marcus Nilsson
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