Reviews
"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 "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 "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 , "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 "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 "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
