AUDIOBOOK
Cheese, Wine, and Bread
Discovering the Magic of Fermentation in England, Italy, and France
Katie Quinn5
(1)
About
In this delightful tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented favorites-bread, cheese, and wine-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, Bread, Cheese, and Wine 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 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.
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, Bread, Cheese, and Wine is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.
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, Bread, Cheese, and Wine 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 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.
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, Bread, Cheese, and Wine is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.