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Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods (Englisch) Gebundene Ausgabe – 27. August 2013

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Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods + The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World + Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation
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“Mary Karlin does a lot to render a topic that is beguiling but mysterious in a direct and straightforward way. Mastering Fermentation is full of recipes and ideas that are imminently doable and also delicious. Do try making your own cream cheese and you’ll know its goodness!”
—DEBORAH MADISON, author of Vegetable Literacy and Vegetarian Cooking for Everyone
“Mary Karlin has done it again, getting me all excited about the passions we share, as she previously did with cheese making and wood-fired cooking. But this time it’s for the whole magical category of fermentation, and she goes both broad and deep. I could not put this book down, and now
I simply want to make everything
in it.”
—PETER REINHART, author of The Joy of Gluten-Free, Sugar-Free Baking and Artisan Breads Every Day
“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 this is her book of culinary spells.”
—KIRI FISHER, owner of The Cheese School of San Francisco  

Über den Autor und weitere Mitwirkende

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 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.

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49 von 50 Kunden fanden die folgende Rezension hilfreich
A fantastic book with surprising flavors 1. September 2013
Von lamia - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
I have gotten into fermenting foods somewhat recently, making sauerkrauts, pickling corn, okra, eggplant, hot sauces, etc. I saw this book referenced in a magazine, and decided to purchase it despite its having no reviews at that time.

I am glad I did. It is now one of the books I would want to save if my house catches fire. There are several of those, but this is near the top of the list.

I don't follow recipes; instead, I follow ideas. This book is full of wonderful ideas. I used ideas from her hot sauce recipes and her mustard recipes to make a wonderful habanero mustard. I can't wait to try others, such as bran-fermented vegetables. I'm going to have to work up to some, such as corned beef that sits at room temp for 24 hours. Every page I turn to has a nice idea to try.

The only negative I see in the book is that it really needs to be a companion book to, say, Wild Fermentation or The Art of Fermentation. Those books explain why fermentation is neither entirely predictable nor exactly repeatable, and gives mileposts and signs for judging when a fermentation is going right or astray. And also that the final product can depend on personal preference. This book, to me, gives the impression that one should follow a very precise regiment, and is less informative about how individual conditions (or preferences!) might require adjustments. Likewise, some ingredients and steps are called for, such as adding whey or blanching, and it is sometimes not clear why. I understand what these do, but the description does not say whether something special to the ingredients/procedure makes them necessary (for safety) or if they are conveniences and optional.

I think this is a fantastic book and it goes beyond what I have seen elsewhere. My personal negatives are trivial in comparison to what the author has accomplished
49 von 55 Kunden fanden die folgende Rezension hilfreich
I don't recommend. 10. Januar 2014
Von dadonabike - Veröffentlicht auf
Format: Gebundene Ausgabe
It does have great photos and some interesting ideas, but as an avid home brewer, fermenter and chef I would not recommend this book for beginners.
I have never made cheese so I can't speak on those recipes and the sourdoughs do seem sound.
Many of the veg and fruit recipes are not fermented, they are not left long enough and do not have good descriptions on what to look for or how to gage the fermentation.
The soy and beer recipes are not good. Some will work and some won't. I'd recommend The book of tofu, The book of miso, Wild Fermentation and How to Brew to those interested.

I kept this book for a few more day to review further. I now think this book is actually dangerous! there are a few recipes using cornmeal that recommend using pickling lime water to make the product. That is dangerous. Lime is used to make nixtamal (masa) but that lime is washed away with many changes of water. Lime is very alkaline and dangerous, when you get it on your skin you can feel if breaking down the top layers. The trace that is found in tortillas won't hurt you and does have many benefits. Wood ash was the traditional alkali used in nixtamal but the process takes longer.

Having read the sourdough recipes more carefully: I would think that if you take the time to make a sourdough you want to learn how to use it for leavening, the method for making a sourdough is sound but the recipes for sourdough pizza and bread use bakers yeast to leaven. Wild yeast can't compete with specific yeasts (bread, wine, beer, cider, mead), they are not as fast at feeding and die off. That is a benefit if you want a consistent product but not if you are truing to nurture wild yeasts. Sourdough baking is not as easy as using yeast, you have to be patient and wait for the yeast to do their job, there is no set time that a sourdough will work, you just have to learn how your sourdough works and be patient. To just add flavor, learn to make a polish (water, yeast and flour mixed hours before).
11 von 13 Kunden fanden die folgende Rezension hilfreich
Great Book Highly Recommend-FIVE STARS 30. August 2013
Von C. Frey - Veröffentlicht auf
Format: Kindle Edition
This book is really PACKED with information and awesome recipes. The Coconut Yogurt recipe was absolutely the best!!!!

There is more information/recipes: sour dough, curing meat, kimchi, kombucha, saurakraut, beer, ginger beer, root beer, sprouting, making a variety of cheese, soy sauce, kefir, breads, pickling vegetables and more......

Get the book, I know you will not be sorry
11 von 14 Kunden fanden die folgende Rezension hilfreich
Better than expected 30. September 2013
Von I. Darren - Veröffentlicht auf
Format: Gebundene Ausgabe
A curious title for a book that is full of recipes about a possibly unfamiliar way of food preparation. Certainly your eyes are drawn to this title as it peers out on the bookshelf!

So what do you get? Over 70 recipes and a good introduction to the "art and science" of fermented foods. Still none the wiser? How about making your own vinegar and mustard or possibly curing fish and producing cheese. This is possibly one of those subjects that you haven't given much thought about and probably wouldn't have ordinarily picked up a book about either. That could be a mistake. There is truly another world potentially at your fingertips.

A comprehensive introduction notes that fermentation is one of the oldest forms of preservation that, as the process is ongoing, transforms the chemical composition of food and helps enhance its flavour. Whether you choose to immerse yourself in the science behind the subject or jump straight to the recipes and "get doing things" it is up to you although it would be a bit of a shame to ignore the great subject overview and deeper details about this fascinating subject. Bizarrely, whilst this reviewer does not think that he has the free time to be an "active fermenter", it was a sheer pleasure to read through this book, consider the various recipes, examine how they are made and to wish for a bit more free time.

Sure, some of the recipes might seem or sound simple, such as tomato ketchup, but as the old idiom says, the proof of the pudding is in the eating and one cannot compare a chemically-enhanced commercial product to a real handmade effort, boosted with red pepper flakes or cayenne pepper, all made in your own kitchen. Many of the recipes are for more involved dishes but to this reader's mind, some of the greatest little discoveries were the "simple things" such as different vinegars, mustards and chutneys that can be combined into so many different dishes.

Nothing seems left to chance and the reader is given careful, clear guidance throughout this book just like a kindly uncle might explain something to a child, yet one absolutely does not feel patronised along the way. Information is presented in a clear, matter-of-fact way and it is only after-the-event that one possibly begins to appreciate just how much knowledge has been ingested. There are many fine photographs to help focus your attention but sadly not every recipe is given its own picture and that is a shame in a book of this kind. Kudos must be given for each recipe having a clear estimation of time needed for each "stage" of production but a small black mark must be given for the use of sole U.S. imperial measures - referring to a conversion table at the end of the book is not enough.

The book is rounded off by a detailed glossary, resource list, bibliography and an index, although the latter was not present with this review copy but if it is as detailed as everything else in this book there will be nothing to worry about. This is one of those books that you might not necessarily need but it is something that you should strongly consider if you enjoy cooking or care about what you eat. This could be one of those great little surprises you never thought you'd want and enjoy!
6 von 7 Kunden fanden die folgende Rezension hilfreich
Fantastic, Informative Book 15. Oktober 2013
Von Suzy F - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
I am fairly new to the world of fermentation and find the author's well researched background and detailed explanations extremely useful and informative. The recipes I have tried so far are delicious. One thing I really appreciate is that the recipe yields are managable--the Apricot-Date Chutney recipe yields two cups rather than the twelve cups or more that comparable recipes in other books I have produce. Whether you are new to fermentation or are a seasoned veteran, this book has something for you.
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