Author(s): Mary Karlin
"A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.Fermented foods appeal to today's home cooks not only for their health benefits, but also for their DIY nature. This lavishly illustrated book offers a recipe-driven, food-first approach to fermentation while also exploring its fascinating history and health benefits. Mary Karlin offers a solid introduction to the principles of fermentation and explains equipment, ingredients, processes, and techniques, plus she includes two dozen recipes that incorporate fermented foods into elegant and enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney."
MARY KARLIN is a passionate cook, cooking teacher, cookbook author, and freelance food writer. She was a founding staff member and is currently a visiting chef-instructor 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