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Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook]
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Potter/Ten Speed/Harmony/Rodale 2013
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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.

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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
08/27/2013
Language:
English
ISBN:
9781607744399
ASIN:
B00BO4GTSI
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Citations
APA Citation (style guide)

Mary Karlin. (2013). Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook]. Potter/Ten Speed/Harmony/Rodale.

Chicago / Turabian - Author Date Citation (style guide)

Mary Karlin. 2013. Mastering Fermentation: Recipes for Making and Cooking With Fermented Foods [A Cookbook]. Potter/Ten Speed/Harmony/Rodale.

Chicago / Turabian - Humanities Citation (style guide)

Mary Karlin, Mastering Fermentation: Recipes for Making and Cooking With Fermented Foods [A Cookbook]. Potter/Ten Speed/Harmony/Rodale, 2013.

MLA Citation (style guide)

Mary Karlin. Mastering Fermentation: Recipes for Making and Cooking With Fermented Foods [A Cookbook]. Potter/Ten Speed/Harmony/Rodale, 2013. Web.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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        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

      • name: Mary Karlin
imprint
Ten Speed Press
publishDate
2013-08-27T00:00:00-04:00
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title
Mastering Fermentation
fullDescription

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.

reviews
      • premium: False
      • source: DEBORAH MADISON, author of Vegetable Literacy and Vegetarian Cooking for Everyone
      • content:

        "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!"

      • premium: False
      • source: PETER REINHART, author of The Joy of Gluten-Free, Sugar-Free Baking and Artisan Breads Every Day
      • content: "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 nowI simply want to make everythingin it."
      • premium: False
      • source: KIRI FISHER, owner of The Cheese School of San Francisco
      • content: "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."
      • premium: True
      • source: Library Journal
      • content:

        June 1, 2013

        Fermentation is one of the oldest forms of preservation. Tackling foods beyond sauerkraut and sourdough bread, author Karlin (Artisan Cheese Making at Home) has penned a guide that emphasizes both the art and the science of this rising food trend. Chapters on fermenting basics and equipment provide an introduction to the investment of time and supplies, while examples of fermentation recipes that include fruits, vegetables, grains, and dairy products showcase varied but easily mastered skills. After making condiments like ponzu sauce and basic Dijon-style mustard or other foods such as crumbly feta, duck prosciutto, or milk kefir, readers can then try their hand at 20 recipes for finished dishes that highlight some of the gems in the book. VERDICT As the popularity of fermentation grows with home cooks, Karlin's book will have broad appeal for both beginning and advanced preservers.--Kristi Chadwick, Emily Williston Lib., Easthampton, MA

        Copyright 2013 Library Journal, LLC Used with permission.

      • premium: True
      • source: Booklist
      • content:

        August 1, 2013
        The microbial process of fermentation plays a part in many everyday foods. The bacteria, molds, and fungi let loose on raw ingredients transforms them into wholly new foods, sometimes far removed from their original natures. Nearly everyone is familiar with this process that turns grape into wine or barley into beer, but few are as aware that parallel bacterial activity makes cabbage into sauerkraut and milk into cheese or yogurt. Meats, such as corned beef, rely on fermentation for flavor, and every Dane knows what it can do for a smorgasbord's herring. Karlin aims to make the home cook less daunted by these biological processes. She carefully inventories requisite equipment and gives detailed directions. She usefully catalogs sources of supply for mold starters, specialized yeasts, and the like. As with many food preservation techniques, sanitation and other controls are vital, not just for tasty outcomes but to ensure food safety. A valuable reference book.(Reprinted with permission of Booklist, copyright 2013, American Library Association.)

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shortDescription

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...

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Mastering Fermentation Recipes for Making and Cooking with Fermented Foods [A Cookbook]
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Recipes for Making and Cooking with Fermented Foods [A Cookbook]
publisher
Potter/Ten Speed/Harmony/Rodale