Cheese, Wine, and Bread

"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 Poilane of Paris' famed Poilane 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.

Review: 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
"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)
"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 Lopez-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