Cheese, wine, and bread : discovering the magic of fermentation in England, Italy, and France / Katie Quinn.
"In this delightful, beautifully photographed tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented faves--bread, cheese, and wine--along with classic recipes"-- Provided by publisher.
They are some of humanity's most ancient and essential foods, as well as much-beloved staples of a great dinner party. And cheese, wine and bread all develop their complex flavors through the process of fermentation. Take an eye-opening tour through the age old mysteries of fermentation as Quin takes you on a gastronomic tour. Readers will learn about making cheese at a goat farm in rural England. Share Quinn's experiences as an apprentice at a vineyard in Italy. And discover the art of baking in Parisian boulangeries. -- adapted from back cover and inside front cover.
Record details
- ISBN: 9780062984531
- ISBN: 0062984535
- Physical Description: ix, 373 pages : color illustrations, color maps ; 24 cm
- Edition: First edition.
- Publisher: New York, NY : William Morrow, an imprint of HarperCollinsPublishers, [2021]
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references (page 367) and index. |
Formatted Contents Note: | Introduction -- Cheese//England. The magic of milk ; Just a taste ; The cheese shop ; Call me little miss muffet ; The final countdown ; Christmas cheese ; Stilton reigns supreme ; The world's best cheese ; The science of melting cheese ; Up to my armpits in curds (making cheese) ; Milkmaid power mammas ; Let's talk about cheese toasties ; Let it clabber ; The changemakers: bloomy-rind and washed-rind English cheese ; Cheddar cheese and "Tina the turner" ; The cheese wheel comes full circle -- Wine//Italy. From the vine to the bottle ; The comellis ; Experience it like a child ; Tuffy ; The harvest ; It's a grape party ; Never said nebbiolo ; Making my way: understanding natural wine ; Rome: learning the language ; Age ain't nothin' but a number... right? ; The fat one ; Wine rules and non-rules ; In vino veritas ; Family roots ; Fill a horn with dung ; The clue to everything ; Land of the vines -- Bread//France. An audience with bread royalty ; Simply not so simple ; Where's the bread? ; Remade all the time ; Le petit grain ; Bread vs. flatbread ; Wash your hands with flour ; Getting creative ; Bouncing around boulangeries ; Leftover bread ; Marseille ; Toulouse- "but does it hold the coffee?" ; Paysan boulanger ; Hands in the dough ; Getting it right. |
Search for related items by subject
Genre: | Travel writing. Cookbooks. Recipes. Cookbooks. Travel writing. Recipes. |
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Homer Public Library | 641.673 QUI (Text) | 000162823 | Nonfiction | Available | - |
LDR | 04628cam a2200709 i 4500 | ||
---|---|---|---|
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100 | 1 | . | ‡aQuinn, Katie, ‡eauthor. |
245 | 1 | 0. | ‡aCheese, wine, and bread : ‡bdiscovering the magic of fermentation in England, Italy, and France / ‡cKatie Quinn. |
250 | . | ‡aFirst edition. | |
264 | 1. | ‡aNew York, NY : ‡bWilliam Morrow, an imprint of HarperCollinsPublishers, ‡c[2021] | |
300 | . | ‡aix, 373 pages : ‡bcolor illustrations, color maps ; ‡c24 cm | |
336 | . | ‡atext ‡btxt ‡2rdacontent | |
336 | . | ‡astill image ‡bsti ‡2rdacontent | |
337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
504 | . | ‡aIncludes bibliographical references (page 367) and index. | |
520 | . | ‡a"In this delightful, beautifully photographed tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented faves--bread, cheese, and wine--along with classic recipes"-- ‡cProvided by publisher. | |
505 | 0 | . | ‡aIntroduction -- Cheese//England. The magic of milk ; Just a taste ; The cheese shop ; Call me little miss muffet ; The final countdown ; Christmas cheese ; Stilton reigns supreme ; The world's best cheese ; The science of melting cheese ; Up to my armpits in curds (making cheese) ; Milkmaid power mammas ; Let's talk about cheese toasties ; Let it clabber ; The changemakers: bloomy-rind and washed-rind English cheese ; Cheddar cheese and "Tina the turner" ; The cheese wheel comes full circle -- Wine//Italy. From the vine to the bottle ; The comellis ; Experience it like a child ; Tuffy ; The harvest ; It's a grape party ; Never said nebbiolo ; Making my way: understanding natural wine ; Rome: learning the language ; Age ain't nothin' but a number... right? ; The fat one ; Wine rules and non-rules ; In vino veritas ; Family roots ; Fill a horn with dung ; The clue to everything ; Land of the vines -- Bread//France. An audience with bread royalty ; Simply not so simple ; Where's the bread? ; Remade all the time ; Le petit grain ; Bread vs. flatbread ; Wash your hands with flour ; Getting creative ; Bouncing around boulangeries ; Leftover bread ; Marseille ; Toulouse- "but does it hold the coffee?" ; Paysan boulanger ; Hands in the dough ; Getting it right. |
520 | . | ‡aThey are some of humanity's most ancient and essential foods, as well as much-beloved staples of a great dinner party. And cheese, wine and bread all develop their complex flavors through the process of fermentation. Take an eye-opening tour through the age old mysteries of fermentation as Quin takes you on a gastronomic tour. Readers will learn about making cheese at a goat farm in rural England. Share Quinn's experiences as an apprentice at a vineyard in Italy. And discover the art of baking in Parisian boulangeries. -- adapted from back cover and inside front cover. | |
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