Let us tell you about Katie Quinn: She always considered herself a foodie, but it was a serious accident resulting in a traumatic brain injury that caused her to look at food—and ultimately her entire life—in a different way. As Katie voraciously consumed food to heal, her curiosity around food itself grew. She found herself wanting to know more about the role food plays in our identity, our interactions and our traditions and soon decided to turn on the camera and record some videos about its process (videos which later blossomed into her YouTube channel and new career path; YouTuber).
And, of course, there’s the book. In Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France (Simon & Schuster, $29.99), Katie takes readers on an incredible tour to share stories, delicious recipes, and the science behind everyone’s three fermented favorites. The book will be released April 27, 2021. FYI: harpercollins.com/products/cheese-wine-and-bread-katie-quinn?variant=32205005914146
Fermentation was the common link between cheese, wine and bread (aka “the trio of life’s essence”) and Katie knew she had to learn more about these delicious foods. When she recovered, Katie spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of the process.
Cheese, Wine, and Bread is a fascinating look at how each product is made—from harvest through fermentation. Part artisanal adventure, part travelogue, and part cookbook, Katie brings the stories and science of these foods to the table, explains the process of each craft and introduces readers to the people behind them.
Let’s take a look at some appetizing info . . .
- 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, she 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.
- In France, she 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.
Some of the many recipes in the book include:
- Pub Mac’n’Cheese
- DIY Yogurt
- Cheddar Brownies
- Spaghetti all’Ubriaco (Drunken Pasta)
- Pasta e Ceci (Pasta with Chickpeas and Rosemary)
- Zucchini Carbonara
- Tortellini in (Parmigiano Reggiano) Brodo
- Ciambelline al Vino (Wine Cookies)
- A Cake to Celebrate! (white wine and olive oil cake with red wine buttercream frosting and boozy mascarpone filling)
- Arancini con Melanzane (Fried Rice Balls with Eggplant)
- How to Make a Sourdough Starter
- Susie Q’s Sour Cream Challah
- Walnut and Raisin Rye Loaf
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.