Cheese, wine, and bread : discovering the magic of fermentation in England, Italy, and France / Katie Quinn.

ISBN:

9780062984531

Title:

Author:

Quinn, Katie, author.

Personal Author:

Quinn, Katie, author.

Edition:

First edition.

Physical Description:

ix, 373 pages : colour illustrations, colour maps ; 24 cm.

Contents:

Introduction -- Cheese//England. The magic of milk ; Just a taste ; The cheese shop ; Call me little miss muffet ; The final countdown ; Christmas cheese ; Stilton reigns supreme ; The world's best cheese ; The science of melting cheese ; Up to my armpits in curds (making cheese) ; Milkmaid power mammas ; Let's talk about cheese toasties ; Let it clabber ; The changemakers: bloomy-rind and washed-rind English cheese ; Cheddar cheese and "Tina the turner" ; The cheese wheel comes full circle -- Wine//Italy. From the vine to the bottle ; The comellis ; Experience it like a child ; Tuffy ; The harvest ; It's a grape party ; Never said nebbiolo ; Making my way: understanding natural wine ; Rome: learning the language ; Age ain't nothin' but a number... right? ; The fat one ; Wine rules and non-rules ; In vino veritas ; Family roots ; Fill a horn with dung ; The clue to everything ; Land of the vines -- Bread//France. An audience with bread royalty ; Simply not so simple ; Where's the bread? ; Remade all the time ; Le petit grain ; Bread vs. flatbread ; Wash your hands with flour ; Getting creative ; Bouncing around boulangeries ; Leftover bread ; Marseille ; Toulouse- "but does it hold the coffee?" ; Paysan boulanger ; Hands in the dough ; Getting it right.

Subject Term:

Cooking (Cheese) -- Europe.

Wine and wine making -- Europe.

Cooking (Bread) -- Europe.

Cheese -- Varieties -- Europe.

Cooking (Cheese) -- England.

Wine and wine making -- Italy.

Cooking (Bread) -- France.

Bread -- France.

Cheese -- Varieties -- England.

Fermented foods.

Format:

Books

Publication Date:

2021

Publication Information:

New York :

William Morrow,

[2021]

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.673 QUI	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

"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.

Reviews (2)

Booklist Review

Who wouldn't agree that the magical trio of cheese, wine, and bread elevates the art of food and of life? A journalist, YouTube star, and American expat in Italy, Quinn investigates all the makings of these three essentials through hands-on experiences (and experimentations) as a cheesemonger in London's Neal's Yard Dairy, an apprentice bread maker in various French regions, and a visitor to the wineries and ristorantes in her family's Italy. Her narrative features more than two dozen dishes--Welsh rarebit, cheddar brownies, and spaghetti all'ubriaco (drunken pasta)--with much commentary about not only the kitchen skills required, but also the heart of the recipe (like why there's no rabbit in Welsh rarebit). Even more seductive are her stories, detailing the skiing accident that changed her life's course, a Christmas stint selling Stilton, the differences between prosecco and champagne, and the art of sourdough starter, with color photographs and drawings galore. Readers will find that the learning goes on and on. 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. Includes a glossary and suggestions for future reading.

Library Journal Review

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

A Note to the Readers	p. ix
Introduction	p. 1
Part 1 Cheese // England
The Magic of Milk	p. 9
Just a Taste	p. 14
British Cheese Fondue	p. 19
The Cheese Shop	p. 22
Call Me Little Miss Muffet	p. 27
The Final Countdown	p. 32
Scotch Egg with Potato and Cheese	p. 33
Christmas Cheese	p. 37
Stilton Reigns Supreme	p. 43
Stilton Scones with Cranberries	p. 48
The World's Best Cheese	p. 51
The Science of Melting Cheese	p. 58
Pub Mac 'N' Cheese	p. 61
Up to My Armpits in Curds [Making Cheese]	p. 63
Milkmaid Power Mammas	p. 78
Let's Talk About Cheese Toasties	p. 83
Welsh Rarebit (with a Kick)	p. 87
Let It Clabber	p. 90
Diy Yogurt	p. 94
The Changemakers: Bloomy-Rind and Washed-Rind English Cheeses	p. 97
Cheddar Cheese and "Tina the Turner"	p. 105
Cheddar Brownies	p. 111
The Cheese Wheel Comes Full Circle	p. 113
Part 2 Wine // Italy
From the Vine to the Bottle	p. 123
The Comellis	p. 129
Experience it Like a Child	p. 137
Friulian Polenta	p. 139
Tuffy	p. 142
The Harvest	p. 145
Spaghetti All'Ubriaco (Drunken Spaghetti)	p. 156
It's a Grape Party	p. 158
Never Said Nebbiolo	p. 161
Making My Way: Understanding Natural Wine	p. 165
Rome: Learning the Language	p. 171
Pasta E Ceci (Pasta with Chickpeas)	p. 179
Zucchini Carbonara	p. 182
Age Ain't Nothin' but a Number ... Right?	p. 184
The Fat One	p. 187
Tortellini in Parmigiano Reggiano Brodo	p. 190
Wine Rules and Non-Rules	p. 197
Ciambelline Al Vino [Wine Cookies]	p. 201
In Vino Veritas	p. 204
Family Roots	p. 211
A Cake to Celebrate! (White Wine and Olive Oil Cake with Red Wine Buttercream Frosting and Boozy Mascarpone Filling)	p. 215
Fill a Horn with Dung	p. 218
The Clue to Everything	p. 223
Arancini Con Melanzane (Fried Rice Balls with Eggplant)	p. 233
Land of the Vines	p. 236
Part 3 Bread // France
An Audience with Bread Royalty	p. 249
Simply not so Simple	p. 261
How to Make a Sourdough Starter	p. 270
My Go-to Sourdough Bread	p. 273
Where's the Bread?	p. 280
Remade all the Time	p. 285
Susie Q's Sour Cream Challah	p. 287
Le Petit Grain	p. 290
Bread vs. Flatbread	p. 297
Ratatouille Khachapuri	p. 299
Wash Your Hands with Flour	p. 303
Getting Creative	p. 308
Bread Inspiration Well	p. 310
Sriracha Sourdough	p. 310
Pane Al Vino	p. 310
Pain Au Fromage	p. 311
Walnut and Raisin Rye Loaf	p. 311
Rosemary And Roasted Potato Loaf	p. 312
Olive and Thyme Spelt Loaf	p. 312
Sultana Fennel Loaf	p. 312
Bouncing Around Boulangeries	p. 313
Leftover Bread	p. 319
Marseille	p. 322
Sourdough Pissaladière (Sourdough Pizza with Traditional French Toppings)	p. 326
Toulouse-"But Does it Hold the Coffee?"	p. 331
Paysan Boulanger	p. 335
Honey and Olive Oil Loaf with Einkorn	p. 343
Hands in the Dough	p. 346
Getting it Right	p. 354
Acknowledgments	p. 361
Recipes in this Book	p. 365
Further Reading	p. 367
Index	p. 368

Available:*

Bound With These Titles

On Order

Summary

Summary

Reviews (2)

Booklist Review

Library Journal Review

Table of Contents