Cheese, Wine, and Bread : : Discovering the Magic of Fermentation in England, Italy, and France
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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.
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.
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Cheese, Wine, and Bread : : Discovering the Magic of Fermentation in England, Italy, and France
submitted by jasonc1177 on July 25, 2021, 11:38pm
Cheese, Wine, and Bread : : Discovering the Magic of Fermentation in England, Italy, and France
PUBLISHED
New York : William Morrow, [2021]
Year Published: 2021
Description: ix, 373 pages : color illustrations, color maps ; 24 cm
Language: English
Format: Book
ISBN/STANDARD NUMBER
9780062984531
0062984535
SUBJECTS
Quinn, Katie -- Travel.
Cooking (Cheese) -- Europe.
Wine and wine making -- Europe.
Cooking (Bread) -- Europe.
Cheese -- Varieties -- Europe.
Travel writing.
Cookbooks.
Recipes.