Introduction
Chapter 1
Fermentation Basics
Chapter 2
Equipment, Ingredients, and Troubleshooting 9
Chapter 3
Fermented Fruits and Vegetables
Chapter 4
Legumes, Nuts, Seeds, and Aromatics
Chapter 5
Fermented Dairy
Chapter 6
Fermented Grains, Breads, and Flatbreads
Chapter 7
Cured Meats and Fish
Chapter 8
Fermented Beverages
Chapter 9
Cooking with Fermented Foods
Acknowledgments
Glossary
Resources
Bibliography
About the Author
Measurement Conversion Charts
Index
MARY 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
“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
in it.”
—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
"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
in it."
-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
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