Planned themes with step-by-step guidance and ideas, linked to the national curriculum for KS1 and KS2 philosophy Linked themes to all subjects within the curriculum, including the ones that need a bit more imagination and philosophy teaching experience (e.g. ICT, Science) A teacher-friendly, easy-to-use layout A non-prescriptive teaching philosophy approach so it allows the teacher/facilitator to have space for their own creative input as well. A dip-in, practical resource book

Planned themes with step-by-step guidance and ideas, linked to the national curriculum for KS1 and KS2 philosophy Linked themes to all subjects within the curriculum, including the ones that need a bit more imagination and philosophy teaching experience (e.g. ICT, Science) A teacher-friendly, easy-to-use layout A non-prescriptive teaching philosophy approach so it allows the teacher/facilitator to have space for their own creative input as well. A dip-in, practical resource book

"Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions." -Jenny Linford, author of The Missing Ingredient 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-cheese, wine, and bread-along with classic recipes. Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe's most acclaimed experts to study the art and science of 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. 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. 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. In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy. In France, Katie meets the reigning queen of bread, Apollonia Poilane of Paris' famed Poilane Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the present and future of French bread. Part artisanal survey, part travelogue, and part cookbook, featuring watercolor illustrations and gorgeous photographs, Cheese, Wine, and Bread is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.