Cheese, wine, and bread : discovering the magic of fermentation in England, Italy, and France /
Quinn, Katie,author.
Includes bibliographical references (page 367) and index.
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.
Quinn, Katie
Cooking (Cheese)
Wine and wine making
Cooking (Bread)
Cheese
Travel.
Cheese
Cooking (Bread)
Cooking (Cheese)
Wine and wine making.