Bread, cheese, and wine all develop their complex flavors through fermentation, and traveling food journalist Katie Quinn spent months apprenticing with European experts to study the art and science of this process—a journey chronicled and illustrated in this artisanal travelogue cookbook. In England she becomes a cheesemonger at Neal's Yard Dairy, London, leading her to a nationwide search for dairy gurus. Quinn gives us an inside look at Italian winemaking in the vineyard of the Comellis family, and encounters many other vintners around the country. And in France she meets Apollonia Poilâne of Paris and apprentices at boulangeries around the city, learning the ins and outs of sourdough.