Virtual Author Talk: The Book of Difficult Fruit & Cheese, Wine, and Bread with Kate Lebo and Katie Quinn
Live on Zoom
We are thrilled to host Kate Lebo & Katie Quinn to discuss their new books, The Book of Difficult Fruit: Arguments for the Tart, Tender, and Unruly and Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France.
How this works: This event will be broadcast live on Zoom. Registering will provide you with a unique access link in an email. At the event time, click that link to watch the talk. During the event, feel free to ask questions using the Q/A or chat feature.
About the Authors
Kate Lebo's first collection of nonfiction, The Book of Difficult Fruit, was published by FSG and Picador in April 2021. She is the author of the cookbook Pie School (Sasquatch Books), the poetry chapbook Seven Prayers to Cathy McMorris Rodgers (Entre Rios Books), and co-editor with Samuel Ligon of Pie & Whiskey: Writers Under the Influence of Butter and Booze (Sasquatch Books). Her essay about listening through hearing loss, "The Loudproof Room," originally published in New England Review, was anthologized in Best American Essays. She is an apprenticed cheesemaker to Lora Lea Misterly of Quillisascut Farm. She lives in Spokane, Washington
Katie Quinn is a cookbook author, video journalist and podcast host. She thinks there is a story to be told everywhere and she believes that food connects people. Every week she posts food & travel videos to her popular YouTube Channel, QKatie. She's the author of "Cheese, Wine, and Bread" (HarperCollins William Morrow April 2021), and the "Avocados" cookbook (Short Stack Editions 2017). Her slogan is Keep It Quirky because she thinks life, both in the kitchen and out of it, is more enjoyable if you don’t take yourself too seriously. "Keep It Quirky" is also the name of the podcast she hosts, and you can also hear her on the Food52 Podcast "Either Side Eaters," which she cohosts. She's a frequent guest on NBC's Today Show, has been a contestant on the Food Network's 'Chopped,' and a judge on 'Beat Bobby Flay.' She attended Le Cordon Bleu culinary school in Paris. She lives in southern Italy with her husband and dog.
About The Book of Difficult Fruit
Inspired by twenty-six fruits, the essayist, poet, and pie lady Kate Lebo expertly blends natural, culinary, medical, and personal history.
A is for Aronia, berry member of the apple family, clothes-stainer, superfruit with reputed healing power. D is for Durian, endowed with a dramatic rind and a shifty odor—peaches, old garlic. M is for Medlar, name-checked by Shakespeare for its crude shape, beloved by gardeners for its flowers. Q is for Quince, which, fresh, gives off the scent of "roses and citrus and rich women's perfume" but if eaten raw is so astringent it wicks the juice from one’s mouth.
In this work of unique invention, these and other difficult fruits serve as the central ingredients of twenty-six lyrical essays (and recipes!) that range from deeply personal to botanical, from culinary to medical, from humorous to philosophical. The entries are associative, often poetic, taking unexpected turns and giving sideways insights into life, relationships, self-care, modern medicine, and more. What if the primary way you show love is to bake, but your partner suffers from celiac disease? Why leave in the pits for Willa Cather's Plum Jam? How can we rely on bodies as fragile as the fruits that nourish them?
Lebo's unquenchable curiosity leads us to intimate, sensuous, enlightening contemplations. The Book of Difficult Fruit is the very best of food writing: graceful, surprising, and ecstatic.
Includes black and white illustrations.
About Cheese, Wine, and Bread
In this delightful, full-color tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented favorites—bread, cheese, and wine—along with classic recipes.
Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Master craftspeople dedicate their lives to creating the best of the best of each—from cheesemongers in London to boulangeries in France to family-run vineyards in Italy, following methods and techniques that have been honed and passed down for centuries.
Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Written with her characteristic charm, Bread, Cheese, and Wine is a fascinating look at how each product is made, from harvest through fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them.
In France, Katie meets the reigning queen of bread, Apollonia Boilâne of Paris' famed Poilâne Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the history of grains and understand the present and future of French bread and global bread culture.
In England, Katie becomes a cheesemonger at Neal's Yard Dairy, London’s preeminent cheese shop—the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus. Along the way, she uncovers the role of British women in cheesemaking, shares a recipe for Cheddar Brownies, and contrasts British and continental cheese.
In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy. Making her way around Italy, she witnesses the diversity of vintners, from small-scale vineyards to large-scale producers and explores the industry's new frontier—natural wine.
What will keep readers glued to the book like a suspense novel is Katie's personal journey as an expat discovering herself abroad; Katie's vulnerability will turn readers into fans, and they'll finish the book feeling like they're her best friends, trusted with her innermost revelations.
Part artisanal survey, part travelogue, and part cookbook, featuring 130 pieces of art, including watercolor illustrations and color photographs, Bread, Cheese, and Wine is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.
Tags: Author Talk