Goat Cheese    by Maggie Foard Order:  USA  Can Gibbs Smith, 2008 (2008) Hardcover     Reviewed by Hilary Williamson I've always loved goat cheese, on bread or in salads, so was immediately enticed by Maggie Foard's Goat Cheese recipes, which are accompanied by mouthwatering color photographs. I tried the Eggplant, Red Bell Pepper and Pesto Lasagne immediately and enjoyed the result immensely. The 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; and Desserts. At the end of the book is also A Beginner's Guide to Goat Cheese, which explains the difference between Soft Fresh, Soft-Ripened, Washed-Rind, Semisoft, Semifirm, and Hard Goat Cheeses, as well as Goat Blues and 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!' And 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; and 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. With 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 Goat Cheese on my own festive table this year. Note: Opinions expressed in reviews and articles on this site are those of the author(s) and not necessarily those of BookLoons. Find more NonFiction books on our Shelves or in our book Reviews