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

For a limited time we have bookplates signed by Katie Quinn. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation.  Cheese, Wine, and Bread is a fascinating look at how each product is made, from harvest through fermentation. Visiting grain fields, vineyards, and dairies, she brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. 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 history of grains and understand the present and future of French bread and global bread culture. 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 sear