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balletbookworm's review
4.0
One of the books in a recent Harper influencer package.
I did really like Katie Quinn's deep dives into cheese-, wine-, and break-making. (Got some new recipes to try) I did feel like the cheese section was much easier to get into than the wine and bread sections - I felt like I couldn't connect the grape names to the actual wine I might find in the store and then the bread section had a lot of people to keep track of.
I did really like Katie Quinn's deep dives into cheese-, wine-, and break-making. (Got some new recipes to try) I did feel like the cheese section was much easier to get into than the wine and bread sections - I felt like I couldn't connect the grape names to the actual wine I might find in the store and then the bread section had a lot of people to keep track of.
socraticgadfly's review
3.0
First, this book is as much, or more, a travelogue by a foodie than an actual food book.
Second, a side note: I don't drink, so I skimmed and skipped on the wine section. So sue me.
Third, the actual content? While it's not bad on bread, it interestingly has a few shortcomings there. It briefly talks about einkorn, briefly talks about buckwheat, and mentions spelt in one recipe. Other than that, there's not really anything there on alternatives to traditional wheat flour. Yes, rice and corn don't have gluten, so you can't do much with them. But rye (mentioned briefly but no recipe despite a [Jewish?] mother's challah recipe) and barley do. And, commercial wheat flours have a little malted barley in them for various reasons. And, I've baked with oat flour. Also, whole wheat flour breads aren't discussed. In addition, while sourdough is played up, and modern active yeast recipes are mentioned a few times, no-knead "macrobiotic" bread — which, not sourdough, is likely how humans first made bread — isn't mentioned at all.
On cheese? Nobody will deny that England has great cheeses. I've had Neil's Yard Dairy clothbound cheddar, red hat Leicester, a bit of Stilton and more. But, cheese from the rest of the world is stinted to ignored entirely. The US is only mentioned with American commercial cheddars becoming popular in England in the 1800s and her going to Rogue River Creamery on an assignment. No mention of American dry Jack, a wonderful cheese, for example. France gets obligatory mention, as does Switzerland. Italy gets none out of an obligatory reference to Parmagiano Reggiano. Dutch cheeses? Zilch. And, Quinn mentions a side trip to Norway, and a an award-winning cheese from there, so it's not like she totally confined herself to England.
Second, a side note: I don't drink, so I skimmed and skipped on the wine section. So sue me.
Third, the actual content? While it's not bad on bread, it interestingly has a few shortcomings there. It briefly talks about einkorn, briefly talks about buckwheat, and mentions spelt in one recipe. Other than that, there's not really anything there on alternatives to traditional wheat flour. Yes, rice and corn don't have gluten, so you can't do much with them. But rye (mentioned briefly but no recipe despite a [Jewish?] mother's challah recipe) and barley do. And, commercial wheat flours have a little malted barley in them for various reasons. And, I've baked with oat flour. Also, whole wheat flour breads aren't discussed. In addition, while sourdough is played up, and modern active yeast recipes are mentioned a few times, no-knead "macrobiotic" bread — which, not sourdough, is likely how humans first made bread — isn't mentioned at all.
On cheese? Nobody will deny that England has great cheeses. I've had Neil's Yard Dairy clothbound cheddar, red hat Leicester, a bit of Stilton and more. But, cheese from the rest of the world is stinted to ignored entirely. The US is only mentioned with American commercial cheddars becoming popular in England in the 1800s and her going to Rogue River Creamery on an assignment. No mention of American dry Jack, a wonderful cheese, for example. France gets obligatory mention, as does Switzerland. Italy gets none out of an obligatory reference to Parmagiano Reggiano. Dutch cheeses? Zilch. And, Quinn mentions a side trip to Norway, and a an award-winning cheese from there, so it's not like she totally confined herself to England.
oomilyreads's review
5.0
Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy and France written by Katie Quinn
PUB DATE: April 27, 2021
Katie Quinn takes us on a gloriously delicious journey through England, Italy & France the 3 staples of these countries from harvest to fermentation. These are the foods & recipes that have traverse through time and European culture.
Quinn passionately illuminates the process and people behind how these foods are made and she includes part memoir and part culinary travel documentary. It’s a unique book with beautiful photos & illustrations. I have included a few of them here. I can’t wait to try some of these delectable recipes.
Thank you to William Morrow for sending me this gorgeous book! It continues to be an incredible & new experience every time I open it up.
PUB DATE: April 27, 2021
Katie Quinn takes us on a gloriously delicious journey through England, Italy & France the 3 staples of these countries from harvest to fermentation. These are the foods & recipes that have traverse through time and European culture.
Quinn passionately illuminates the process and people behind how these foods are made and she includes part memoir and part culinary travel documentary. It’s a unique book with beautiful photos & illustrations. I have included a few of them here. I can’t wait to try some of these delectable recipes.
Thank you to William Morrow for sending me this gorgeous book! It continues to be an incredible & new experience every time I open it up.
ljackman's review
5.0
Honestly, stopped reading at the end of the CHEESE chapter since I am not that interested in wine and bread.
Love the chapter - lots of cute goat and cheese pictures and delicious looking cheesy recipes and the descriptions of the cheeeeseeee...ahhhhhh
Love the chapter - lots of cute goat and cheese pictures and delicious looking cheesy recipes and the descriptions of the cheeeeseeee...ahhhhhh
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