BEST TO READ LIKE A NOVEL: “Cheese, Wine, and Bread” by Katie Quinn

At age 27, Quinn was in a skiing accident that left her with a brain injury; regaining her balance required months of physical therapy. After her recovery, she found herself obsessed with, of all the unlikely things, fermentation, in the form of cheese, wine, and bread. In this book, we follow along on her journey as she meanders through England, Italy, and France, discovering the secrets of these three timeless foods. The book leads with captivating stories and overflows with culinary revelations, memorable characters, and simple, tasty recipes.

WHEN I SAW the title of Katie Quinn’s book “Cheese, Wine, and Bread,” I presumed the cheese part would play out in France. That country’s wheels are always held up as the ne plus ultra. But Ms. Quinn chose Britain to begin her exploration of fermentation’s role in making food delicious.

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