Bread, cheese, and wine may just sound like the start of a great dinner party, but they have something else in common. These delicious staples develop their complex flavors through the method of fermentation, with centuries of history behind each technique. Master craftspeople dedicate their lives to understanding and creating the best of the best of each—from cheesemongers in London to boulangeries in France to family-run vineyards in Italy. Katie Quinn spent months apprenticing herself to experts with the goal of understanding the art and science of each fermented favorite. Following each product from harvest—of grains, grapes, and milk—through processing and fermentation to the final product, she brings the stories and science of each food to the table with her characteristic charm. Readers will understand not just the process of each craft, but the place it's made and the people behind it. Part fermentation exploration, part travelogue, and part cookbook, this is a gorgeously photographed gastrotourist adventure.