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Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods

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Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods Cover

 

Synopses & Reviews

Publisher Comments:

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.

Fermented foods appeal to today's home cooks not only for their health benefits, but also for their DIY nature. This lavishly illustrated book offers a recipe-driven, food-first approach to fermentation while also exploring its fascinating history and health benefits. Mary Karlin offers a solid introduction to the principles of fermentation and explains equipment, ingredients, processes, and techniques, plus she includes two dozen recipes that incorporate fermented foods into elegant and enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney.

Review:

“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

Review:

“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

Review:

“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

About the Author

Mary Karlin is a passionate cook, cooking teacher, cookbook author, and freelance food writer. She was a founding staff member and is currently a 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 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

Table of Contents

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

Product Details

ISBN:
9781607744382
Author:
Karlin, Mary
Publisher:
Ten Speed Press
Subject:
Culinary Arts & Techniques
Subject:
Cooking and Food-Preserving
Publication Date:
20130831
Binding:
HARDCOVER
Language:
English
Pages:
256
Dimensions:
9.29 x 8.98 x 0.88 in 2.38 lb

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Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Diet and Nutrition » Natural Healing
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » Methods » Preserving
Featured Titles » General

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods New Hardcover
0 stars - 0 reviews
$29.99 In Stock
Product details 256 pages Ten Speed Press - English 9781607744382 Reviews:
"Review" by , “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!”
"Review" by , “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.”
"Review" by , “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.”
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