Mastering Fermentation

“Mary Karlin has done it again, getting me all excited about the passions we share, as she previously did with cheesemaking and wood-fired cooking.”
Peter Reinhart,
author of Artisan Bread Everyday and Bread Baker’s Apprentice.

“Mastering Fermentation is full of recipes and ideas that are imminently doable and also delicious”.
Deborah Madison,
author of Vegetable Literacy and Vegetarian Cooking for Everyone

Artisan Cheese Making at Home

“Part cookbook, part textbook, and part travel guide through the world of hand-crafted cheeses, Artisan Cheese Making at Home is both educational and inspirational”.
Jill Giacomini Basch,
Managing Partner, Point Reyes Farmstead Cheese Company

“If you thought reading about making cheese couldn’t be exciting, this book will change your mind. Mary Karlin’s expert advice, instruction, and passion for cheese making come together to create a page-turning tome that allows us to become DIYers and artisans all at once.”
Laura Werlin,
author of Mac and Cheese, Please! and Laura Werlin’s Cheese Essentials

Wood-Fired Cooking

“A wood fire is always the heart and hearth of a social gathering—I never feel more at home than when I'm cooking over the flames. Mary Karlin's comprehensive and beautiful book introduces you to one of our most ancient, basic, and satisfying ways to cook.”
Alice Waters,
founder and co-owner of Chez Panisse and author of The Art of Simple Food

“In Wood-Fired Cooking, Mary Karlin combines the romance of the fire with practical information and really delicious recipes that are easy to prepare. A surefire hit.”
Joyce Goldstein,
chef and author of Back to Square One and Italian Slow and Savory

Did You Know?

Did you know that many of your favorite foods, ones you probably consume multiple times during any week, were traditionally prepared as fermented foods, full of flavor and beneficial bacteria?

Soy sauce, ketchup, vinegar, pickles, sauerkraut, cured olives, beer, sourdough bread, hand-crafted cheeses, yogurt, and cured meats are just a few examples. Today, when made on a mass production scale, many of these products are either packed with preservatives or pasteurized to allow for broad distribution and shelf stability, some not requiring refrigeration. These processes destroy any available beneficial bacteria, removing nutritional value that would be present when naturally fermented. With guidance from me in Mastering Fermentation, you will have fun exploring safe food preservation methods of fermentation for making your own tasty, fermented foods (including those mentioned above) at home.

Did you know that fermented foods are full of beneficial bacteria; essential to good gut health?

Fermented foods taste better and are better for us than processed or even pasteurized foods. Fermented foods are probiotic; alive with beneficial organisms that contribute to our digestive health. Food that has been fermented is enhanced nutritionally and texturally, resulting in improved efficiency and absorption into our bodies, aiding our digestive system, and the health of our gut flora. The health of our gut flora is essential to our overall well being, and boosts our immune system.

Did you know that eating a small amount of a fermented condiment alongside a serving of animal protein will aid in the digestion of that protein?

Even a few tablespoons of real fermented sauerkraut, sweet & salty pickled vegetables, or a fermented dill pickle as an accompaniment to grilled fish, chicken, or steak will help your digestive system to process that protein.