Mastering Fermentation

“Mary Karlin has done it again, getting me all excited about the passions we share, as she previously did with cheesemaking and wood-fired cooking.”
Peter Reinhart,
author of Artisan Bread Everyday and Bread Baker’s Apprentice.

“Mastering Fermentation is full of recipes and ideas that are imminently doable and also delicious”.
Deborah Madison,
author of Vegetable Literacy and Vegetarian Cooking for Everyone

Artisan Cheese Making at Home

“Part cookbook, part textbook, and part travel guide through the world of hand-crafted cheeses, Artisan Cheese Making at Home is both educational and inspirational”.
Jill Giacomini Basch,
Managing Partner, Point Reyes Farmstead Cheese Company

“If you thought reading about making cheese couldn’t be exciting, this book will change your mind. Mary Karlin’s expert advice, instruction, and passion for cheese making come together to create a page-turning tome that allows us to become DIYers and artisans all at once.”
Laura Werlin,
author of Mac and Cheese, Please! and Laura Werlin’s Cheese Essentials

Wood-Fired Cooking

“A wood fire is always the heart and hearth of a social gathering—I never feel more at home than when I'm cooking over the flames. Mary Karlin's comprehensive and beautiful book introduces you to one of our most ancient, basic, and satisfying ways to cook.”
Alice Waters,
founder and co-owner of Chez Panisse and author of The Art of Simple Food

“In Wood-Fired Cooking, Mary Karlin combines the romance of the fire with practical information and really delicious recipes that are easy to prepare. A surefire hit.”
Joyce Goldstein,
chef and author of Back to Square One and Italian Slow and Savory

Fermented Foods Recipes

Sprouted Chickpea Hummus Recipe

Yield: 4 cups
Start to Finish: 30 minutes

Hummus is a versatile, delicious Mediterranean condiment. This version features a combination of sprouted and cooked chickpeas to get a bit of fermentation started. You can make this hummus chunky or smooth, or add fresh, peeled fava beans with the chickpeas. For a smoky flavor, add a bit of smoked paprika or drizzle with some smoked olive oil (see Resources, page 241).

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Sweet Tomato-Jalapeño Salsa Recipe

Yield: About 3 cups
Start to Finish: 20 minutes to make + 8 to 12 hours
fermenting + 12 hours refrigeration

The bright colors and flavors of salsa are great complements to grilled and slow-roasted foods. This one partners well with pork and fish. Due to the sweetness of the fruit, this salsa is fermented for a short period and then moved to refrigeration. Taste a tiny bit of a jalapeño before you begin to prep. If too hot, add more honey and more mangoes to this recipe, or reduce the number of jalapeños you use. You can also toss in more cut tomatoes and chopped cilantro just before serving to add a bit more bright color and fresh flavor. Serve with Grilled Buttermilk–Black Bean Flatbread (page 124). See photo on page 218.

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Basic Fresh Goat Chèvre

Yield: 1 1⁄2 pounds
Start to Finish: 30 minutes cheese making + 12 hours ripening + 6 to 12 hours draining

Chèvre is the common name for spreadable goat cheese. It often has dried herbs or spices blended into or coating it. This version uses a premixed, premeasured blend of culture and rennet designed for making chèvre: C20G. This is the simplest method for any novice cheese maker and is a great entry point into making cultured cheeses.

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Ginger-Mint Shrub

Yield: About 1 1⁄2 cups
Start to F inish: 10 minutes preparation + 12 hours fermenting + 1 week at room temperature + 1 week refrigeration

Shrubs date back to colonial America. Use these amazing sweet-sour syrups to make cocktails, sodas, and to flavor Water Kefir (page 171), or even Kombucha (page 177)! They also make great vinaigrettes.

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Pineapple Vinegar Marinade on Bean Salad

I’ve used this marinade for shrimp on the grill, roasted chicken and pork tenderloin and I can’t pick a favorite.

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Water-Cured Green Olives

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