Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook]

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Mary Karlin

Mastering Fermentation

Recipes for Making and Cooking with Fermented Foods [A Cookbook]

Mary Karlin

$65

Hardback

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English

Ten Speed Press
27 August 2013

Cookery by ingredient

A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 90+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.

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.

Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance- kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish.

Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.

By: Mary Karlin
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions: Height: 235mm, Width: 223mm, Spine: 23mm
Weight: 1.043kg
ISBN: 9781607744382
ISBN 10: 1607744384
Pages: 256
Publication Date: 27 August 2013
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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

Reviews for Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook]

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