CHEESE, WINE AND BREAD

Sub-titled Discovering the Magic of Fermentation this culinary adventure pursuing the art, science, rituals and sheer fun of fermentation takes the author on a rollercoaster journey through England, France and Italy. Bread and beer, kimchi and sauerkraut, wine and cheese are all products of fermentation, but the importance of the process in breaking down microbes to form some of the world's most delicious foodstuffs has only recently entered people's consciousness. Quinn does not try to encompass the world's 1400 cheese varieties but simply pursues her own instincts for a fascinating story, bringing the reader numerous recipes and cooking hints along the way. In her highly individual, racy style, she takes us through the wet and messy process of cheesemaking to emerge at the other end with a Neal's Yard recipe for British Cheese Fondue, using Lincolnshire Poacher, buttery Lancashire, the British raclette cheese Ogleshield, and some soft Rollright. As an afterthought, no harm will come of crumbling in a chunk of Stilton to add a bit of blue. Other cheese recipes are Stilton and Cranberry Scones, and a Pub Mac 'n' Cheese. Then to Italy for the wine: Quinn visits the Comellis' vineyards within sight of the Alps, and experiences their red blend, Soffumbergo, with a plate of polenta. Barbaresco and Barolo made with the late-ripening early-flowering Nebbiolo grape accompany a meal of agnolotti, and her journey ends in Sicily with star winemaker Arianna Occhipinti, one of several leading female winemakers in the region. Back to France for an audience with the reigning queen of French bread, Apollonia Poilane, and everything you need to know about sourdough including how to make it. 17.8 x 22.8cm, 374pp, numerous colour photos.