“[A] charming debut, a thoughtful fusion of journalism and memoir. . . . Quinn’s curiosity and passion will delight foodies and fans of travelogues. . . . . A transportive love letter to the joys and complexities of these iconic fermented foods.” — Library Journal (starred review)

“Get ready to join my friend Katie on a wild trip through Europe as she dives headfirst into the world of fermentation. With her characteristic enthusiasm and wit, she introduces us to some of mankind's oldest and smallest allies—the microbial partners we rely on to transform milk into cheese, grapes into wine, and grain into bread.” — J. Kenji López-Alt, author of The Food Lab

“Katie Quinn takes the reader on a delicious journey in this meditation on cheese, wine, and bread, the fermented foods that are among the cornerstones of human culture. An erudite and enthusiastic look at the science, the creators, the issues, and the flavors that inform these daily staples.” — Fuchsia Dunlop, author of The Food of Sichuan

“Katie’s honest curiosity about food and the many ways it intersects with a culture’s identity is infectious. She is a dynamic and compelling storyteller who will surely inspire readers to go on their own culinary adventures. This is a fantastic new addition for food-driven travelers!” — Lindsey Tramuta, author of The New Parisienne

“Katie's writing is unique and immediately inviting, blending memoir with travel documentary with food-science study to illuminate the people and processes behind some of our favorite foods. Cheese, Wine, and Bread should be on any reading list for people who love food and travel, or who just want to know what makes the best mac and cheese tick.” — Kristen Miglore, author of Genius Recipes

Real Simple Magazine Best Cookbooks 2021 — **Included as one of 8 BEST COOKBOOKS OF 2021 by REAL SIMPLE Magazine:**

With the distinction of “Best to Read Like a Novel.”
A Note from Katie: *Given that my favorite cookbooks are the ones that end up on my bedside table, this particular nod makes my heart soar!*

AVAILABLE EVERYWHERE BOOKS ARE SOLD!

“Every page is fantastic. . . . It’s a magical book, brilliant, delightful, and luscious, with a bunch of really unique and beautiful recipes. . . . I have a little shelf only dedicated to cheese, and this is where I put her book. It's going to be on hand for the rest of my life.” — Rachael Ray

“Equal parts armchair travelogue, cookbook and science primer. . . . [Katie] also reveals tidbits from her personal journey as an expat discovering herself abroad, which will keep you turning the pages long after you’ve polished off a slice of White Wine and Olive Oil Cake.” — Food Network

“Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions.” —Jenny Linford, author of The Missing Ingredient

Amazon

The book is also available internationally, scroll down for links!

“Who wouldn’t agree that the magical trio of cheese, wine, and bread elevates the art of food and of life? . . . Quinn's ability to transport readers into new adventures matches the best of travel writing. No wonder that this could be a post-COVID prompt to explore the staffs of life.” — Booklist (starred review)

“Quinn shares everything she learned [in Europe about cheese, wine, and bread]. . . along with plenty of recipes to help you live vicariously through her adventures. . . . This book will leave you wondering why you’ve never run off to Europe to fulfill your culinary dreams, if you weren’t wondering that already.” — The Takeout

“Dreaming of European cuisine while waiting to travel again? Join food author and YouTube host Katie Quinn in Cheese, Wine, and Bread . . . Sift through drool-worthy photos, informative discussions, and DIY recipes that will have you experiencing faraway places from the comfort of your home.” — Culture Cheese Magazine

The 11 Most Anticipated Cookbooks in 2021 “Do...I really need to explain why you're going to want this cookbook? It takes a look at how each of these European staples are made, from harvest to fermentation.” — Delish.com

12 Coming-Soon Cookbooks We Can’t Wait to Read “Katie is essentially living my dream with this book. She spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. This book includes travel stories, historical tidbits, and recipes for classics in the world of wine, bread and cheese.” — Marissa Mullen, Food52.com

National Television Praise for “Cheese, Wine, and Bread”

It all began with curiosity. A desire to explore some of humanity’s most ancient and essential food…

I didn’t know that I’d end up on NBC’S TODAY Show (left), ABC’s Good Morning America (below, left), and The Rachael Ray Show (below, right) talking about these things, and sharing what I learned from my journey.

I’m thrilled to have the opportunity to share these adventures with others on such a large scale, with the hopes of encouraging others to see the delight, craftsmanship, and history in these products, too! And I hope others follow their own curiosity after learning of my journey in the worlds of cheese, wine, and bread.