Mary Karlin

MARY KARLIN is a founding staff manager and chef-instructor at Ramekins Sonoma Valley Culinary School, where she has taught wood-fired cooking classes for nine years. Mary has also taught at Draeger's, Rancho La Puerta, and the Culinary Institute of America, Greystone. A freelance food writer and traveling instructor, Mary splits her time between northern California and Superior, Arizona, where she directs her Live-Fire Cooking Camp Culinary Center. She also teaches regional cooking camps around the United States. Learn more about her culinary marketing business, Elements of Taste, at www.elementsoftaste.com.

Books by Mary Karlin

Mastering Fermentation

Mary Karlin

A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 90+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.

Artisan Cheese Making at Home

Mary Karlin, Ed Anderson

A contemporary guide to making 100 artisan cheeses at home--from classic favorites to popular, modern varieties--written by cheese-making authority Mary Karlin.

Wood-Fired Cooking

Mary Karlin