Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods by Mary Karlin

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    from Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods Mastering Fermentation by Mary Karlin

    • Categories: Dressings & marinades; Cooking ahead
    • Ingredients: fine sea salt
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Reviews about this book

  • Kitchn

    Both beginners and those familiar with fermentation will find a lot here...manages to make the fermentation process simple while at the same time offering many unique variations on the tried and true.

    Full review

  • Serious Eats

    ...a thorough (and gorgeous) collection of actual recipes for just about any ferment you might want to make at home. ... Karlin delves just enough into the science behind each ferment...

    Full review

Reviews about Recipes in this Book

  • Water kefir

    • Serious Eats

      Despite working with unfamiliar ingredients, this was a super easy project. The plain water kefir was slightly sweet and slightly yeasty, but ultimately pretty boring.

      Full review

  • Smoky chipotle in adobo

    • Serious Eats

      The complexity of the fermented adobo sauce can't be beat. If it weren't so spicy, I would eat it with a spoon. My blender really struggled with this thick sauce. Next time, I'll use a food processor.

      Full review

  • Farmhouse cream cheese

    • Serious Eats

      In terms of cheese making projects, this is a simple one, and it worked pretty much as written. The final product was wonderful, as expected. Rich, creamy, tangy...is basically crème fraîche...

      Full review

  • Tomato ketchup

    • Serious Eats

      This recipe was hands-down the easiest ferment I've ever made and it definitely tasted more interesting than the store-bought stuff.

      Full review

  • Bran-fermented vegetables

    • Serious Eats

      Despite the foreignness of the recipe, the process was super simple... My final pickles were snappy, a bit yeasty, and totally unique.

      Full review
  • ISBN 10 1607744384
  • ISBN 13 9781607744382
  • Linked ISBNs
  • Published Aug 27 2013
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

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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