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Die-cutcoverMaking Your Own FromageBlanc at HomeChilled Spring Garlic andAsparagus Soup with CrèmeFraîche and Fresh RicottaEarl Grey Panna CottaCottage Cheese Pancakeswith Crème Fraîche and JamHow to Plan a Cheese CourseCowgirl Creamery CooksBy Sue Conley and Peggy Smith • Photographs by Hirsheimer & HamiltonCollecting the vast accumulated wisdom of two of the world’s great cheesemakers,Cowgirl Creamery Cooks is one of those rare books that immediately asserts itself as anindispensible addition to the food lover’s library. That’s because Cowgirl Creamery Cooksis many things. It’s an engrossing read that shares the story of the Cowgirls, but also ofthe rise of the organic food movement and creating an artisanal creamery. It’s a primer ontasting, buying, storing, pairing, and appreciating all kinds of cheese that makes this agorgeous gift for the cheese lover. And it’s a sumptuous collection of recipes, with 75appetizers, soups, salads, snacks, entrees, and desserts that showcase cow-, goat-, andsheep-milk cheese. Throughout, the glorious photographs of Hirsheimer & Hamilton portraymyriad cheeses, finished dishes, and the landscapes and people who created them.Sue Conley co-founded Bette’s Diner in Berkeley beforeco-founding Cowgirl Creamery. She lives in Point Reyes,California.Peggy Smith was a chef at Chez Panisse before co-foundingCowgirl Creamery. She lives near Petaluma, California.Hirsheimer & Hamilton are food photographers based inEastern Pennsylvania.Cowgirl Creamery Cooks$35.00 USHC • 978-1-4521-1163-67∑ x 10 in, 256 pp, more than65 full-color photographs,die-cut coverRights: WFood/CheesePub Month: NovemberISBN: 978-1452111636Marketing and Publicity Plan:National print and online publicityMajor review coveragePrint and online advertisingAuthor publicityRadio satellite tourOnline and social media marketingcampaignSocial media outreachVideo trailer8[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM