Takes the reader on a delicious journey in this meditation on cheese, wine, and bread.
Shares the stories and science behind everyone's fermented favourites—cheese, wine, and bread—along with classic recipes.
The author 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 the author's personal journey.
Part artisanal survey, part travelogue, and part cookbook, featuring watercolour illustrations and gorgeous photographs, Cheese, Wine, and Bread is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travellers alike.
