Spaghetti all'Ubriaco or "Drunken Spaghetti" | Photo by Charlotte Hu ()
As the possibility of travel seems to be growing more and more likely, I’m preparing my mind (and my tastebuds) with Katie Quinn’s new book, “Cheese, Wine, and Bread.” This is a celebration of the process of fermentation, with three of fermentation’s most popular products as stars of the show. Quinn takes the reader on a European journey to learn about cheese in England, wine in Italy and bread in France. The book is more than a guide to some of my (and probably your) favorite things. It’s a story of a young woman’s journey through life’s transitions and discoveries. It’s a travel journal of immersing herself in England, Italy and France, from London cheese shops and goat farms in the countryside, to Italian vineyards and French boulangeries. Finally, it is a cookbook and source of inspiration for all of us aspiring foodies.
Author Katie Quinn picking grapes in Italy | Photo by Roberto Pastrovicchio
Now, I know what you might be thinking. Cheese in England and not France? And not French wine? Quinn answered that question on a podcast: she could have easily delved into French cheese or Italian cheese, or French wine, but this was her own personal journey. And I’m so glad it is, because I have learned so much about British cheese and I am anxious to taste all of it the next time I travel to the U.K.
Quinn is American, raised in the Midwest and then lived and worked in New York for a number of years before life took her to London and most recently Italy, where she now lives. She went to culinary school and then grew a large YouTube presence and added podcaster and writer to her activities—with a vivacious, positive and go-getter attitude. The book obviously goes into more depth about her journey, which is one reason to get the book.
Cover art illustrations by Jessie Kanelos Weiner
Another reason? Some of her tempting recipes. While this might make you raise an eyebrow in suspicion, she has a recipe for Cheddar Brownies. While it may sound like a novelty, my limited experience with British cheddar cheese (which can be found at Edeka, for those in Germany) has been so good that I’m willing to give these a try. Another recipe I’m eyeing? Drunken Spaghetti. This pantry-friendly recipe uses red wine to give the pasta a beautiful plum color and I cannot wait to try it. She also has her own guide to sourdough, including recipes for a Sriracha Sourdough and Pane al Vino (more red wine!).
Whether or not you’re involved with the process of fermentation, such as making sourdough, or simply love its products like I do, this book will get you ready to explore and taste your way through your next European adventure.
