Mastering Fermentation by Mary Karlin

By Mary Karlin

Mary Karlin Published by Ten Speed Press.
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.

“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 Mastering Fermentation is her book of culinary spells.
   — KIRI FISHER, Owner of The Cheese School of San Francisco

Mastering Fermentation, Artisan Cheese Making at Home, Wood-Fired Cooking

My popular three books, Mastering Fermentation (2013), Artisan Cheese Making at Home (2011), and Wood-Fired Cooking (2009), collectively represent my journey thus far into ancient yet contemporary worlds of cooking and food preparation. Read more about each of them on Mary’s Books page. Companion websites to Mastering Fermentation, and Artisan Cheese Making at Home, contain additional valuable post-publication information, recipes, and reference charts as well as downloadable forms for your cheese making or other fermentation record keeping. The companion website to Wood-Fired Cooking,, contains valuable information on wood-fired cooking and fun private Pizza Parties, as well as recommended resources for ovens, grills, tools, and more.

Wood-Fired Cooking: Flatbreads, Tarts, Meats, Fish, and more

Artisan Cheese Making: Ricotta, Mozzarella, Cheddars, Blues, and more

Mastering Fermentation: Vegetables, Breads, Cured Meats, Beverages, and more

Recipes and techniques for wood-fired ovens, grills, campfires, and fireplaces

Fresh and aged cheese making recipes, techniques, and equipment

Recipes for making and cooking with fermented foods and beverages