Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France

This is one part cookbook, another part history and reference to the food and drink staples of France, England, and Italy. It will explore the identity and history linked to the wine, cheese, and breads of these countries and their regions, written with a characteristic tone and charm. The author also supplements and facilitates the history by sharing her experience as an apprentice for some European master fermenters — something these three foods share. Through her following adventures thought dairies, wheat fields, and vineyards, the author will weave a story from from past to modernity. Wonderfully illustrated, the included recipes will allow the reader to get a taste of the author’s adventures and a bit of Western Europe.

(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)