Books Worth Buying: August's Best Food and Drink Releases


“We get dozens of cookbooks each week at SAVEUR, and every month we share our favorite new releases—books that, through one avenue of greatness or another, have earned a place on our over-stuffed shelves (excerpt below).”

Mastering Fermentation by Mary Karlin

by Mary Karlin

Fermentation, that delicate and mysterious space between fresh and rotten, is like magic. With a little time and patience, the most inconspicuous ingredients—cabbage, apples, milk, grains—turn into wonderful pickles, cheeses, sprouts, vinegars and chutneys. Food comes to life, bursting with flavor, and as you follow the foolproof recipes in Mary Karlin's most recent book, you'll see the transformation happen in your own kitchen. Mastering Fermentation is a beautiful, straightforward guide to the secrets behind fermented foods, with clear, step-by-step recipes to make everything from plum vinegar to duck prosciutto. In the span of a week, I witnessed napa cabbage become tender, fragrant Kimchi; asparagus transform into salty, earthy pickles after burying it in a mix of wheat bran, water, miso and beer; and chickpeas slowly sprout in the bottom of a mason jar. Like the food that springs from its pages, Mastering Fermentation feels vibrantly alive.
—Dominique Lemoine, SAVEUR MAGAZINE ONLINE VIDEO CLASS WITH CRAFTSY.COM, Check out Mary's multi-lesson course Artisan Cheese Making: Chevre, Mozzarella, and Cheddar. LEARN MORE


Author, Cooking Teacher, Food Writer

Mary Karlin
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, vegetarian, and Mediterranean-themed cooking classes for over fourteen 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 Mary is the author of three acclaimed books: Wood-Fired Cooking (2009), Artisan Cheese Making at Home (2011), and Mastering Fermentation, all published by Ten Speed Press.

When not teaching, Mary enjoys life in Arizona where she makes cheese, fills her pantries full of fermented foods, and cooks at her wood-fired ovens.

Mastering Fermentation

My journey down the sometimes-mysterious fermented foods path has led me to write my latest book, Mastering Fermentation, available summer 2013. As in my Fundamentals of Fermentation classes, this book presents a broad range of ferments that can be made at home; cultured dairy and cheeses, wild yeast and sourdough, fermented fruits and vegetables, vinegars, sprouted grains and legumes, cured meats, and fermented beverages. Fermentation is a fascinating and healthful topic; one that has captivated me and has become an essential part of my daily life. I hope you will join me and get fermenting! Order Today.

Artisan Cheese Making at Home

After years of teaching a variety of cooking classes, cheese making classes, and making my own cheeses, I was inspired to write the most comprehensive book about home-crafted cheese making. As presented in my cheese making classes, on the 240 pages of Artisan Cheese Making at Home, I encourage all do-it-yourselfers with approachable easy-to-follow steps to becoming a successful hobbyist cheese maker.

You can progress from simple cultured dairy to fresh cheeses, then on to aged cheddars, and go all the way to blues. Whichever direction you take, go forth and make cheese! Order Today.

Wood-Fired Cooking

The popularity of live-fire cooking continues to grow throughout America and beyond. My first book, Wood-Fired Cooking, grew out of my passion for cooking over many years with what I refer to as ‘the real deal’ fuel: aged hardwood, and char wood. I was (and am) often stoking fires in brick ovens, my Big Green Egg, La Caja China, or at grills, and campfires. Wood-fired cooking has a slower pace. It forces one to slow down and enjoy the process while creating delicious food. My experiences evolved into teaching cooking classes on the topic, then on to writing this book, published in 2009. I invite you to join me on the pages and at fireside sometime soon. May I suggest, slow down and smell the smoke. Order Today.