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.
Customer ReviewsSee All
Intro, explanations, recipes
Good on basics, with tips and popular recipes. Not a master class in fermentation, but a very good and useful resource for people who want to learn about fermentation and start doing it at home.
Not quite what I was looking for
To master something usually means to gain a deep understanding of the subject. While I have no doubt about the author's competence or the goodness of her recipes, this is primarily a recipe book. I found Sandor Katz's book on the subject gave me a far better understanding of the process, if not a lot of concrete recipes for all the things he talks about.
I was hoping for something that was as much why as how, making educated experimentation a bit more possible. While I am sure you can apply many of the listed recipes to other base ingredients without disastrous results, your deep understanding will have to come from your work, not hers. Perhaps that is how it should be.