MARY KARLIN is a cooking teacher, freelance food writer, and the author of Wood-Fired Cooking and Artisan Cheese Making at Home. She was a founding staff member and is currently a visiting chef-instructor at the award-winning Ramekins Culinary School in Sonoma, CA. Mary is also a chef-instructor at Relish Culinary Center in Healdsburg, CA.
Fermentation is one of the oldest forms of preservation. Tackling foods beyond sauerkraut and sourdough bread, author Karlin (Artisan Cheese Making at Home) has penned a guide that emphasizes both the art and the science of this rising food trend. Chapters on fermenting basics and equipment provide an introduction to the investment of time and supplies, while examples of fermentation recipes that include fruits, vegetables, grains, and dairy products showcase varied but easily mastered skills. After making condiments like ponzu sauce and basic Dijon-style mustard or other foods such as crumbly feta, duck prosciutto, or milk kefir, readers can then try their hand at 20 recipes for finished dishes that highlight some of the gems in the book. VERDICT As the popularity of fermentation grows with home cooks, Karlin's book will have broad appeal for both beginning and advanced preservers.-Kristi Chadwick, Emily Williston Lib., Easthampton, MA (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
"Mary 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!"
--DEBORAH MADISON, author of Vegetable Literacy and Vegetarian Cooking for Everyone
"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
I simply want to make everything
--PETER REINHART, author of The Joy of Gluten-Free, Sugar-Free Baking and Artisan Breads Every Day
"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."
--KIRI FISHER, owner of The Cheese School of San Francisco