Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France
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Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Cheese, Wine, and Bread is a fascinating look at how each product is made, from harvest through fermentation. Visiting grain fields, vineyards, and dairies, she brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them.
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.
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.
Hardcover. Color illustrations throughout.