Weekly Book Special: Goat Cheese: Delectable Recipes for All Occasions by Georgeanne Brennan
Weekly Book Special: August 31st-September 6th
August marks National Goat Cheese Month, a celebration of the versatile ingredient that’s made its onto menus and dinner tables around the world. To commemorate, this week’s book special is:
Delectable Recipes for All Occasions
Written by Georgeanne Brennan and Ethel Brennan
Illustrated by Philippe Weisbecker
Hardcover, 1987, 72 pages, ISBN: 0811812391
List Price: $10.00, OUR PRICE: $1.95
Goat cheese is an amazingly versatile ingredient that enhances any course of a meal. Known to the French as “fromage de chevre,” goat cheese has slowly but surely made its way onto American menus and dinner tables.
This is a charming introduction to using goat cheese in your everyday cooking. With a short history of this versatile ingredient and a description of how it’s made, this book features profiles of all the varieties and tips for storing, serving and cooking.
From tempting appetizers such as Grilled Eggplant and Goat Cheese Rolls to satisfying entrees like Gnocchi with Spinach and Goat Cheese to luscious desserts, including Poached Winter Pears with Sweet Goat Cheese. Charmingly illustrated and complete with a guide to the many varieties of goat cheese.
Our favorite recipe is for Chile and Feta Popovers (click to enlarge):
Georgeanne Brennan is the author of numerous cooking and gardening books, and the recipient of the James Beard Foundation Award and the IACP/Julie Child Cookbook Award for her writing. She lives in northern California and Provence, where she has a seasonal cooking school.
This book is discounted only through September 6th. Purchase it for $1.95 (list price $10.00):
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Entry filed under: Book Specials. Tags: cheese, Chile and Feta Popovers, cookbook, cooking, dairy, ethel brennan, food, france, french, fromage de chevre, georgeanne brennan, Gnocchi with Spinach and Goat Cheese, goat, goat cheese, Goat Cheese Rolls, IACP, ingredients, James Beard Foundation, Julie Child Cookbook Award, Philippe Weisbecker, Poached Winter Pears with Sweet Goat Cheese, provence, recipes, serving, storing.