Have you ever found yourself endlessly fascinated by something, to the point of obsession? For me, that’s probably coffee and chocolate but for others deeply passionate about food and the way it is made, that might be bread, cheese, or even wine. Those are the three loves explored by my friend Katie Quinn in her new book "Cheese, Wine, and Bread: Discovering the magic of fermentation in England, Italy, and France." As she puts it: it’s the story of one woman’s obsession with some of humanity’s most ancient and essential foods. And she takes readers on an incredible tour of three countries in order to share the stories, recipes, and science behind these favorite fermented foods. She joins me from southern Italy to talk about the process as well as a focus on the France-focused piece all about bread.