Geissen, Gitzi, Gaumenkitzel

With its cheeky nature, the goat earns sympathy. The book "Goats, Kids, and Taste Sensations" delves into the origins of the goat and connects it to the present day. Once considered the "cow of the poor man," goat products are now traded as specialties. The traditional Easter kid roast has been rediscovered by restaurateurs, who have reinterpreted classic kid recipes. Meanwhile, innovative cheesemakers are turning goat's milk into delicate goat cheese. The book features 40 recipes for kid meat, goat milk, and goat cheese, created and prepared by six chefs who have dedicated themselves to the theme of goat in gastronomy. "Goats, Kids, and Taste Sensations" is more than just a cookbook: it also provides information about goats and goat farming, offers a glimpse into the work of a goat cheese maker, shows how goat meat can be transformed into a spicy Schüblig or Landjäger, and pays a visit to the largest goat pasture in Eastern Switzerland. The book was realized in collaboration with the Goat Friends Association and the Culinarium support association.