Mastering Fermentation - Mary Karlin New hardcover book Fermenting Fermented foods
by MARY KARLIN
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New hardcover book, 248 pages, published 2013.
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.
- Fermentation basics
- Equipment, ingredients and troubleshooting
- Fermented fruits and vegetables
- Legumes, nuts, seeds and aromatics
- Fermented dairy
- Fermented grains, breads and flatbreads
- Cured meats and fish
- Fermented beverages
- Cooking with fermented foods
- Glossary, resources, bibliography, measurement conversion charts, index
Mastering Fermentation is a US publication. Measurements are in imperial and cup & spoon.
About the author
Mary Karlin is a passionate cook, cooking teacher, cookbook author, and freelance food writer. She was a founding staff member, currently a frequent visiting chef- instructor, 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 over twelve 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 other prominent culinary venues around the United States. She teaches an online cheese making course: Artisan Cheese Making: Chevre, Mozzarella, and Cheddar on Craftsy.com. Mary is the author of three acclaimed books: Wood-Fired Cooking (2009), Artisan Cheese Making at Home (2011), and Mastering Fermentation (Aug 2013), all published by Ten Speed Press. When not teaching, Mary splits her time between Northern California and Arizona where she makes cheese, fills her pantries full of fermented foods, and cooks at her wood-fired ovens.
Mastering Fermentation by Mary Karlin
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