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


Author, Cooking Teacher, Food Writer

Mary Karlin
Mary Karlin is a passionate cook, cooking teacher, cookbook author, and freelance food writer. She was a founding staff member at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught wood-fired cooking, cheese making, fermentation, vegetarian, and Mediterranean-themed cooking classes for over fourteen 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 other prominent culinary venues around the United States. She teaches an online cheese making course: Artisan Cheese Making: Chevre, Mozzarella, and Cheddar on Mary is the author of three acclaimed books: Wood-Fired Cooking (2009), Artisan Cheese Making at Home (2011), and Mastering Fermentation, all published by Ten Speed Press.

When not teaching, Mary enjoys life in Arizona where she makes cheese, fills her pantries full of fermented foods, and cooks at her wood-fired ovens.

Mastering Fermentation

My journey down the sometimes-mysterious fermented foods path has led me to write my latest book, Mastering Fermentation. As in my Fundamentals of Fermentation classes, this book presents a broad range of ferments that can be made at home; cultured dairy and cheeses, wild yeast and sourdough, fermented fruits and vegetables, vinegars, sprouted grains and legumes, cured meats, and fermented beverages. Fermentation is a fascinating and healthful topic; one that has captivated me and has become an essential part of my daily life. I hope you will join me and get fermenting! Order Today.

Artisan Cheese Making at Home

After years of teaching a variety of cooking classes, cheese making classes, and making my own cheeses, I was inspired to write the most comprehensive book about home-crafted cheese making. As presented in my cheese making classes, on the 240 pages of Artisan Cheese Making at Home, I encourage all do-it-yourselfers with approachable easy-to-follow steps to becoming a successful hobbyist cheese maker.

You can progress from simple cultured dairy to fresh cheeses, then on to aged cheddars, and go all the way to blues. Whichever direction you take, go forth and make cheese! Order Today.

Wood-Fired Cooking

The popularity of live-fire cooking continues to grow throughout America and beyond. My first book, Wood-Fired Cooking, grew out of my passion for cooking over many years with what I refer to as ‘the real deal’ fuel: aged hardwood, and char wood. I was (and am) often stoking fires in brick ovens, my Big Green Egg, La Caja China, or at grills, and campfires. Wood-fired cooking has a slower pace. It forces one to slow down and enjoy the process while creating delicious food. My experiences evolved into teaching cooking classes on the topic, then on to writing this book, published in 2009. I invite you to join me on the pages and at fireside sometime soon. May I suggest, slow down and smell the smoke. Order Today.