Cheese, Wine, and Bread

Discovering the Magic of Fermentation in England, Italy, and France

by Katie Quinn

On Sale: 04/27/2021

Cheese, Wine, and Bread

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Cheese, Wine, and Bread

Discovering the Magic of Fermentation in England, Italy, and France

by Katie Quinn

On Sale: 04/27/2021

Format:

About the Book

In this delightful, full-color tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented favorites—cheese, wine, and bread—along with classic recipes.

Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Master craftspeople dedicate their lives to creating the best of the best of each—from cheesemongers in London to boulangeries in France to family-run vineyards in Italy, following methods and techniques that have been honed and passed down for centuries.

Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Written with her characteristic charm, Cheese, Wine, and Bread is a fascinating look at how each product is made, from harvest through fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. 

In England, Katie becomes a cheesemonger at Neal's Yard Dairy, London’s preeminent cheese shop—the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus. Along the way, she uncovers the role of British women in cheesemaking, shares a recipe for Cheddar Brownies, and contrasts British and continental cheese.

In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy. Making her way around Italy, she witnesses the diversity of vintners, from small-scale vineyards to large-scale producers and explores the industry's new frontier—natural wine.

In France, Katie meets the reigning queen of bread, Apollonia Poilâne of Paris' famed Poilâne Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the history of grains and understand the present and future of French bread and global bread culture.

What will keep readers glued to the book like a suspense novel is Katie's personal journey as an expat discovering herself abroad; Katie's vulnerability will turn readers into fans, and they'll finish the book feeling like they're her best friends, trusted with her innermost revelations.

Part artisanal survey, part travelogue, and part cookbook, featuring 130 pieces of art, including watercolor illustrations and color photographs, Cheese, Wine, and Bread is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.

Educator and Librarian Resources

Critical Praise

12 Coming-Soon Cookbooks We Can’t Wait to Read “Katie is essentially living my dream with this book. She spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. This book includes travel stories, historical tidbits, and recipes for classics in the world of wine, bread and cheese.” - Marissa Mullen, Food52.com

The 11 Most Anticipated Cookbooks in 2021 “Do...I really need to explain why you're going to want this cookbook? It takes a look at how each of these European staples are made, from harvest to fermentation.” - Delish.com

“Get ready to join my friend Katie on a wild trip through Europe as she dives headfirst into the world of fermentation. With her characteristic enthusiasm and wit, she introduces us to some of mankind's oldest and smallest allies—the microbial partners we rely on to transform milk into cheese, grapes into wine, and grain into bread.” - J. Kenji López-Alt, author of The Food Lab

“Katie Quinn takes the reader on a delicious journey in this meditation on cheese, wine, and bread, the fermented foods that are among the cornerstones of human culture. An erudite and enthusiastic look at the science, the creators, the issues, and the flavors that inform these daily staples.” - Fuchsia Dunlop, author of The Food of Sichuan

“Katie’s honest curiosity about food and the many ways it intersects with a culture’s identity is infectious. She is a dynamic and compelling storyteller who will surely inspire readers to go on their own culinary adventures. This is a fantastic new addition for food-driven travelers!” - Lindsey Tramuta, author of The New Parisienne

“Katie's writing is unique and immediately inviting, blending memoir with travel documentary with food-science study to illuminate the people and processes behind some of our favorite foods. Cheese, Wine, and Bread should be on any reading list for people who love food and travel, or who just want to know what makes the best mac and cheese tick.” - Kristen Miglore, author of Genius Recipes

“An engaging odyssey through some of our favorite fermented items, written with infectious enthusiasm by Katie Quinn. Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions. A book about the transformative wonders of fermentation.” - Jenny Linford, author of The Missing Ingredient

Resources

Product Details

  • ISBN: 9780062984531
  • ISBN 10: 0062984535
  • Imprint: William Morrow Cookbooks
  • On Sale: 04/27/2021
  • Pages: 384
  • List Price:36.99 CAD
  • BISAC1 : COOKING / Essays & Narratives
  • BISAC2 : TRAVEL / Special Interest / Culinary
  • BISAC3 : COOKING / Beverages / Alcoholic / Wine

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