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

(Author)
Available

Product Details

Price
$29.99  $27.59
Publisher
William Morrow & Company
Publish Date
Pages
384
Dimensions
6.9 X 9.1 X 1.1 inches | 2.3 pounds
Language
English
Type
Hardcover
EAN/UPC
9780062984531

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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.

Reviews

"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
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
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
"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 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