Cowgirl Creamery Cooks

Cowgirl Creamery Cooks

by Sue Conley, Peggy Smith
     
 

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Collecting 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 an indispensible addition to the food lover's library. That's because Cowgirl Creamery Cooks is many things. It's an engrossing read that shares the story of the Cowgirls, but also of the

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Overview

Collecting 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 an indispensible addition to the food lover's library. That's because Cowgirl Creamery Cooks is many things. It's an engrossing read that shares the story of the Cowgirls, but also of the rise of the organic food movement and creating an artisanal creamery. It's a primer on tasting, buying, storing, pairing, and appreciating all kinds of cheese that makes this a gorgeous gift for the cheese lover. And it's a sumptuous collection of recipes, with 75 appetizers, soups, salads, snacks, entrees, and desserts that showcase cow-, goat-, and sheep-milk cheese. Throughout, the glorious photographs of Hirsheimer & Hamilton portray myriad cheeses, finished dishes, and the landscapes and people who created them.

Editorial Reviews

Publishers Weekly
12/02/2013
Oft-lauded for their delectable cheeses, Cowgirl Creamery founders Conley and Smith take readers behind the counter to uncover the history of the company, including the stories behind many of their tasty cheeses. Inseparable since meeting during college in Tennessee, the two friends eventually made their way west in 1976, finding like-minded spirits in Berkeley, where Alice Waters and the natural foods movement were gaining momentum. Influenced by that approach, the duo eventually opened Cowgirl Creamery, home to such legendary cheeses as Humboldt Fog and Mt. Tam. The 75 recipes included in the book range from the familiar, such as the inevitable macaroni and cheese, to smart riffs like a blue cheese vinaigrette or a variation of grilled cheese with caramelized onions and pears. Their delicious Parmesan broth is a basic yet full-flavored vegetable stock enriched with various cheese rinds and dried mushrooms. Impractical cover notwithstanding (that die cut isn't long for this world), there are some gems here. (Nov.)
From the Publisher
"Peggy and Sue are such wonderful teachers with a unique and very special style. I absolutely love seeing their vision and brilliance come to life in this gorgeous and inspiring book. It makes me want to eat more cheese, head to Point Reyes, and soak up their Cowgirl genius!" — Suzanne Goin, chef/owner of Lucques, A.O.C. and Tavern.

Product Details

ISBN-13:
9781452111636
Publisher:
Chronicle Books LLC
Publication date:
10/30/2013
Pages:
256
Sales rank:
313,962
Product dimensions:
7.60(w) x 10.10(h) x 1.00(d)

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