Cheese, wine, and bread Discovering the magic of fermentation in England, Italy, and France

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.

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