Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France

by Katie Quinn, TBD (Read by)

Overview

“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.” —Jenny Linford, author of The Missing Ingredient

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. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of 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. 

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.

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.

In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy.

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 present and future of French bread.

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

Product Details

ISBN-13:	9781665064378
Publisher:	HarperCollins Publishers
Publication date:	04/27/2021
Product dimensions:	5.80(w) x 5.60(h) x 1.10(d)

About the Author

Katie Quinn is a food journalist, podcast host, cookbook author, and video creator. Her food and travel videos for her YouTube channel, QKatie, always keep it quirky and delicious. She has appeared on the Today show, competed on Food Network’s Chopped, and was a judge on Beat Bobby Flay. She attended Le Cordon Bleu in Paris and is the author of Short Stack Editions’ Avocados cookbook. Before starting the QKatie brand, she worked as a writer for Serious Eats, as a video producer at NBC, and as a video host at NowThis. She lives in Italy with her husband.

Table of Contents

A Note to the Readers ix

Introduction 1

Part 1 Cheese // England

The Magic of Milk 9

Just a Taste 14

British Cheese Fondue 19

The Cheese Shop 22

Call Me Little Miss Muffet 27

The Final Countdown 32

Scotch Egg with Potato and Cheese 33

Christmas Cheese 37

Stilton Reigns Supreme 43

Stilton Scones with Cranberries 48

The World's Best Cheese 51

The Science of Melting Cheese 58

Pub Mac 'N' Cheese 61

Up to My Armpits in Curds [Making Cheese] 63

Milkmaid Power Mammas 78

Let's Talk About Cheese Toasties 83

Welsh Rarebit (with a Kick) 87

Let It Clabber 90

Diy Yogurt 94

The Changemakers: Bloomy-Rind and Washed-Rind English Cheeses 97

Cheddar Cheese and "Tina the Turner" 105

Cheddar Brownies 111

The Cheese Wheel Comes Full Circle 113

Part 2 Wine // Italy

From the Vine to the Bottle 123

The Comellis 129

Experience it Like a Child 137

Friulian Polenta 139

Tuffy 142

The Harvest 145

Spaghetti All'Ubriaco (Drunken Spaghetti) 156

It's a Grape Party 158

Never Said Nebbiolo 161

Making My Way: Understanding Natural Wine 165

Rome: Learning the Language 171

Pasta E Ceci (Pasta with Chickpeas) 179

Zucchini Carbonara 182

Age Ain't Nothin' but a Number … Right? 184

The Fat One 187

Tortellini in Parmigiano Reggiano Brodo 190

Wine Rules and Non-Rules 197

Ciambelline Al Vino [Wine Cookies] 201

In Vino Veritas 204

Family Roots 211

A Cake to Celebrate! (White Wine and Olive Oil Cake with Red Wine Buttercream Frosting and Boozy Mascarpone Filling) 215

Fill a Horn with Dung 218

The Clue to Everything 223

Arancini Con Melanzane (Fried Rice Balls with Eggplant) 233

Land of the Vines 236

Part 3 Bread // France

An Audience with Bread Royalty 249

Simply not so Simple 261

How to Make a Sourdough Starter 270

My Go-to Sourdough Bread 273

Where's the Bread? 280

Remade all the Time 285

Susie Q's Sour Cream Challah 287

Le Petit Grain 290

Bread vs. Flatbread 297

Ratatouille Khachapuri 299

Wash Your Hands with Flour 303

Getting Creative 308

Bread Inspiration Well 310

Sriracha Sourdough 310

Pane Al Vino 310

Pain Au Fromage 311

Walnut and Raisin Rye Loaf 311

Rosemary And Roasted Potato Loaf 312

Olive and Thyme Spelt Loaf 312

Sultana Fennel Loaf 312

Bouncing Around Boulangeries 313

Leftover Bread 319

Marseille 322

Sourdough Pissaladière (Sourdough Pizza with Traditional French Toppings) 326

Toulouse-"But Does it Hold the Coffee?" 331

Paysan Boulanger 335

Honey and Olive Oil Loaf with Einkorn 343

Hands in the Dough 346

Getting it Right 354

Acknowledgments 361

Recipes in this Book 365

Further Reading 367

Index 368

Editorial Reviews

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

“Every page is fantastic. . . . It’s a magical book, brilliant, delightful, and luscious, with a bunch of really unique and beautiful recipes. . . . I have a little shelf only dedicated to cheese, and this is where I put her book. It's going to be on hand for the rest of my life.” — Rachael Ray

“Equal parts armchair travelogue, cookbook and science primer. . . . [Katie] also reveals tidbits from her personal journey as an expat discovering herself abroad, which will keep you turning the pages long after you’ve polished off a slice of White Wine and Olive Oil Cake.” — Food Network

“In this book, we follow along on her journey as she meanders through England, Italy, and France, discovering the secrets of these three timeless foods. . . . The book leads with captivating stories and overflows with culinary revelations, memorable characters, and simple, tasty recipes.” — Real Simple

“Who wouldn’t agree that the magical trio of cheese, wine, and bread elevates the art of food and of life? . . . Quinn's ability to transport readers into new adventures matches the best of travel writing. No wonder that this could be a post-COVID prompt to explore the staffs of life.” — Booklist (starred review)

“[A] charming debut, a thoughtful fusion of journalism and memoir. . . . Quinn’s curiosity and passion will delight foodies and fans of travelogues. . . . . A transportive love letter to the joys and complexities of these iconic fermented foods.” — Library Journal (starred review)

“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

“Quinn shares everything she learned [in Europe about cheese, wine, and bread]. . . along with plenty of recipes to help you live vicariously through her adventures. . . . This book will leave you wondering why you’ve never run off to Europe to fulfill your culinary dreams, if you weren’t wondering that already.” — The Takeout

“Dreaming of European cuisine while waiting to travel again? Join food author and YouTube host Katie Quinn in Cheese, Wine, and Bread . . . Sift through drool-worthy photos, informative discussions, and DIY recipes that will have you experiencing faraway places from the comfort of your home.” — Culture Cheese Magazine

From the Publisher

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

Every page is fantastic. . . . It’s a magical book, brilliant, delightful, and luscious, with a bunch of really unique and beautiful recipes. . . . I have a little shelf only dedicated to cheese, and this is where I put her book. It's going to be on hand for the rest of my life.

Rachael Ray

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

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

Who wouldn’t agree that the magical trio of cheese, wine, and bread elevates the art of food and of life? . . . Quinn's ability to transport readers into new adventures matches the best of travel writing. No wonder that this could be a post-COVID prompt to explore the staffs of life.

Booklist (starred review)

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

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

Equal parts armchair travelogue, cookbook and science primer. . . . [Katie] also reveals tidbits from her personal journey as an expat discovering herself abroad, which will keep you turning the pages long after you’ve polished off a slice of White Wine and Olive Oil Cake.

Food Network

In this book, we follow along on her journey as she meanders through England, Italy, and France, discovering the secrets of these three timeless foods. . . . The book leads with captivating stories and overflows with culinary revelations, memorable characters, and simple, tasty recipes.

Real Simple

Quinn shares everything she learned [in Europe about cheese, wine, and bread]. . . along with plenty of recipes to help you live vicariously through her adventures. . . . This book will leave you wondering why you’ve never run off to Europe to fulfill your culinary dreams, if you weren’t wondering that already.

The Takeout

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

Dreaming of European cuisine while waiting to travel again? Join food author and YouTube host Katie Quinn in Cheese, Wine, and Bread . . . Sift through drool-worthy photos, informative discussions, and DIY recipes that will have you experiencing faraway places from the comfort of your home.

Culture Cheese Magazine

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

★ 06/01/2021

Quinn (of the QKatie YouTube channel) tours England, Italy, and France in this charming debut, a thoughtful fusion of journalism and memoir. Set against the backdrop of Quinn's relocation to London and eventually to Italy, the essays explore Western European staples linked by the process of fermentation: cheese, wine, and bread. Quinn delves into the art, science, and significance of these culinary mainstays, while immersing herself in fermentation, as a cheesemonger in London, a guest at an Italian vineyard, and an apprentice at a Parisian bakery. Along the way, she introduces readers to diverse artisans, breaks down fermentation processes, digs into her ancestry, and grapples with life in a new country. Each chapter features inviting watercolor illustrations, photographs, and recipes (Sriracha Sourdough; Wine Cookies; British Cheese Fondue). Quinn's curiosity and passion will delight foodies and fans of travelogues. VERDICT A transportive love letter to the joys and complexities of these iconic fermented foods.—Kate Bellody, SUNY New Paltz

Library Journal

Enthusiasm! That’s the hallmark of author Katie Quinn’s delivery of this paean to the wonders and delights of cheese, wine, and bread—and the fermentation processes that make them possible. There’s an audible smile and abundant excitement in Quinn’s voice as she recounts working at London’s famous Neal’s Yard Dairy cheese shop, making goat cheese on an English farm, apprenticing at bakeries in France, and tracking down her own family history in Italy, all while shining a spotlight on women artisans and entrepreneurs. An American, Quinn’s French and especially her Italian pronunciations are good, and she doesn’t try to imitate the many people she quotes. Recipes are included in a pdf enhancement. If you’re missing travel, let Quinn transport you to some delicious destinations. J.M.D. © AudioFile 2021, Portland, Maine

AUGUST 2021 - AudioFile

Enthusiasm! That’s the hallmark of author Katie Quinn’s delivery of this paean to the wonders and delights of cheese, wine, and bread—and the fermentation processes that make them possible. There’s an audible smile and abundant excitement in Quinn’s voice as she recounts working at London’s famous Neal’s Yard Dairy cheese shop, making goat cheese on an English farm, apprenticing at bakeries in France, and tracking down her own family history in Italy, all while shining a spotlight on women artisans and entrepreneurs. An American, Quinn’s French and especially her Italian pronunciations are good, and she doesn’t try to imitate the many people she quotes. Recipes are included in a pdf enhancement. If you’re missing travel, let Quinn transport you to some delicious destinations. J.M.D. © AudioFile 2021, Portland, Maine

AUGUST 2021 - AudioFile