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OverviewFull Product DetailsAuthor: Mary KarlinPublisher: Random House USA Inc Imprint: Ten Speed Press Dimensions: Width: 22.30cm , Height: 2.30cm , Length: 23.50cm Weight: 1.043kg ISBN: 9781607744382ISBN 10: 1607744384 Pages: 256 Publication Date: 27 August 2013 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: To order  Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us. Table of ContentsReviewsMary Karlin does a lot to render a topic that is beguiling but mysterious in a direct and straightforward way. Mastering Fermentation is full of recipes and ideas that are imminently doable and also delicious. Do try making your own cream cheese and you'll know its goodness! <br> --DEBORAH MADISON, author of Vegetable Literacy and Vegetarian Cooking for Everyone<br> <br> <br> Mary Karlin has done it again, getting me all excited about the passions we share, as she previously did with cheese making and wood-fired cooking. But this time it's for the whole magical category of fermentation, and she goes both broad and deep. I could not put this book down, and now <br> I simply want to make everything <br> in it. <br> --PETER REINHART, author of The Joy of Gluten-Free, Sugar-Free Baking and Artisan Breads Every Day<br> <br> <br> If cooking is an art, and baking a science, then fermentation must be akin to magic. Ordinary foods--vegetables, milk, juice, tomatoes, tea--are transformed by it into the most extraordinary pickles, cheeses, vinegars, ketchups, and kombuchas. But, as with all magic, it's important to stay on the side of light and goodness. Mary Karlin is the sorceress and this is her book of culinary spells. <br> --KIRI FISHER, owner of The Cheese School of San Francisco Author InformationMARY KARLIN is a passionate cook, cooking teacher, cookbook author, and freelance food writer. She was a founding staff member at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught wood-fired cooking, cheese making, fermentation, and Mediterranean-themed cooking classes for more than ten years. Mary is also a guest instructor at The Fork at Point Reyes Farmstead Cheese in Point Reyes, CA, and The Cheese School of San Francisco, as well as at other prominent culinary venues around the United States. She teaches an online cheese making course entitled ""Artisan Cheese Making"" on Craftsy.com. Mary is the author of two previous acclaimed cookbooks- Wood-Fired Cooking (2009) and Artisan Cheese Making at Home (2011). When not teaching, Mary splits her time between Northern California and Arizona where she makes cheese, fills her pantry full of fermented food, and cooks at her wood-fired oven. www.marykarlin.com www.artisancheesemakingathome.com www.masteringfermentation.com Tab Content 6Author Website:Countries AvailableAll regions |
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![Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook]](http://erudite-product-images.s3.ap-southeast-2.amazonaws.com/original/978/160/774/9781607744382.jpg "Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook]")
