Mastering Fermentation ─ Recipes for Making and Cooking With Fermented Foods
商品資訊
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Fermented foods appeal to today's home cooks not only for their health benefits, but also for their DIY nature. This lavishly illustrated book offers a recipe-driven, food-first approach to fermentation while also exploring its fascinating history and health benefits. Mary Karlin offers a solid introduction to the principles of fermentation and explains equipment, ingredients, processes, and techniques, plus she includes two dozen recipes that incorporate fermented foods into elegant and enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney.
作者簡介
MARY KARLIN is a passionate cook, cooking teacher, cookbook author, and freelance food writer. She was a founding staff member and is currently a visiting chef-instructor 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
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