Since we’re traveling to Paris in our Culinary Travel section, this book covers the three staples of French dining: cheese, wine and bread. Come along on the journey through three European countries with author and YouTuber, Katie Quinn.
For anyone who believes that a perfect meal begins with crusty bread, a wedge of cheese, and a glass of wine, Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy and France by Katie Quinn feels like an irresistible invitation. Part travelogue, part culinary deep dive, and part personal memoir, this book is a celebration of three of Europe’s most beloved foods and the centuries-old craft of fermentation that gives them life.
Quinn’s enthusiasm for food is infectious. Instead of approaching cheese, wine, and bread as simple staples, she treats them as cultural treasures with stories behind every bite. Her curiosity drives the narrative: how can something as ordinary as milk, grapes, or grain transform into such complex, flavorful foods? The answer lies in fermentation, the microscopic magic that she sets out to explore across England, Italy, and France.
The book unfolds like a delicious European road trip. In England, Quinn immerses herself in the world of artisanal cheese by working as a cheesemonger at Neal’s Yard Dairy in London. This experience becomes the gateway to exploring British cheese traditions—from goat farms in rural Somerset to conversations with innovative dairy producers. Along the way, she uncovers fascinating stories, including the often-overlooked role women have played in shaping British cheesemaking.
Italy, naturally, is all about wine. Quinn travels through vineyards and spends time with the Comelli family at their winery in northeastern Italy, observing the delicate balance between tradition and modern innovation in winemaking. She also explores the growing movement toward natural wine, giving readers insight into how fermentation shapes flavor and character in every bottle.
Next comes France, where bread takes center stage. Quinn apprentices in Parisian boulangeries and meets legendary baker Apollonia Poilâne. Here the narrative becomes especially sensory. She describes the tangy aroma of sourdough starters, the crackle of a fresh loaf’s crust, and the patience required to nurture wild yeast cultures. Through these encounters, she reveals how bread is not just food in France—it’s a living tradition tied deeply to history and national identity.
I grew up with khachapuri at the dinner table so was pleased to see the Georgian-French version in this book. Quinn calls it a Ratatouille Khachapuri and you can now make it in our Recipe section. Comforting and healthy in one bite!
What makes Cheese, Wine, and Bread particularly engaging is its blend of storytelling and education. Quinn explains fermentation science in an accessible way while introducing readers to the passionate artisans behind these foods. The result is a narrative that feels both informative and deeply personal. Her experiences as an expat discovering new cultures add emotional depth, transforming the book from a simple food guide into a story of curiosity, identity, and adventure.
Food lovers will also appreciate the practical touches sprinkled throughout the book. Recipes—from sourdough and wine cookies to creative cheese dishes—allow readers to bring a bit of Quinn’s journey into their own kitchens. Combined with illustrations, photographs, and vivid descriptions, the book becomes an immersive culinary experience rather than just a read. You can purchase the book at Books – HarperCollins Canada or win a copy in our Giveaway section.
Ultimately, Cheese, Wine, and Bread is a love letter to fermentation and the cultures that have perfected it. It reminds us that behind every bite of cheese, every sip of wine, and every slice of bread lies a rich history of craft, patience, and passion. For foodies, travelers, and curious home cooks alike, Katie Quinn’s book is as satisfying as the trio it celebrates.
Contents and images used with permission from Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France by Katie Quinn © 2021. Published by HarperCollins Publishers. All rights reserved. Books – HarperCollins Canada