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

Fermented Foods

This section gives an overview from each of the key categories covered in Mastering Fermentation to illustrate the breadth of the topic of fermented foods. A few sample recipes to inspire you are included, either from the book or from my personal recipe development files. And more will be posted in the coming weeks. Check back!

Key Food Fermentation Categories covered in Mastering Fermentation:

  • Fruits & Vegetables (Chapter 3)
    Cured Olives, Ketchups, Pickles, Krauts, Vinegars, Juices, Fruit Mustards, Fruit Butters, Coconut Yogurt, Chutneys, and Salsas
    Sample recipe: Sweet Tomato-Jalapeno Salsa Click Here

  • Legumes, Nuts, Seeds, and Aromatics (Chapter 4)
    Hummus, Mustards, Sauces, Spreads, Tofu, Miso, Nut Butters, Sprouted Seeds
    Sample recipes: Nut Milks; Sprouted Chickpea Hummus Click Here

  • Fermented Dairy (Chapter 5)
    Cultured Butter, Yogurts, Crème Fraiche, Clotted Cream, Soft and Aged Cheeses
    Sample recipe: Basic Fresh Goat Chevre Click Here

    Additional dairy recipes in Artisan Cheese Making at Home, and on

  • Fermented Grains, Breads, and Flatbreads (Chapter 6)
    Sprouted Grains, Soured Batter, and Wild Yeast (Sourdough) Breads, Flatbreads, and Crackers

  • Cured Meat & Fish (Chapter 7)
    Pastrami, Sausage, Salumi, Prosciutto; Cured, Marinated and Pickled Fish, Fish Sauces

  • Fermented Beverages (Chapter 8)
    Fermented Sodas, Water and Dairy Kefirs, Fruit and Herbal Shrubs, Kombucha, Tonics, Beer, and more
    Sample recipe: Ginger-Mint Shrub Click Here

  • Using and Cooking with Fermented Foods (Chapter 9)
    Salads, Curries, Soups, Stuffed Flatbreads, Braised Vegetables, Grilled Meats & Fish, Crème Fraiche and Yogurt Sauces, Cupcakes, Fruit Tarts, Cheesecake, and Ice Creams

    Additional dairy use recipes in Artisan Cheese Making at Home, and on