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Just a century ago, cheese was still a relatively regional and
European phenomenon, and cheese making techniques were limited by
climate, geography, and equipment. But modern technology along with
the recent artisanal renaissance has opened up the diverse,
time-honored, and dynamic world of cheese to enthusiasts willing to
take its humble fundamentals--milk, starters, coagulants, and
salt--and transform them into complex edibles.
This contemporary collection of more than 100 recipes from
chef-instructor Mary Karlin covers the range of wood-fired cooking
options available to home cooks. From flame-licked Plank-Roasted
Porterhouse or Grilled Naan to a hearth-baked Milanese Risotto,
Leek, and Asparagus Tart or Warm Chocolate-Chipotle Cakes, Karlin's
unassuming yet refined kitchen sensibility shines through in every
dish. With a vast knowledge of terrific ingredients, the diverse
flavor characteristics of hardwoods, and the best live-fire
techniques and equipment now available, Karlin is a passionate
advocate for this growing trend.
This is an 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. Karlin offers a solid introduction to the principles of fermentation and explains equipment, ingredients, processes, and techniques, plus she includes two dozen recipes that incorporate fermented foods into elegant and enticing finished dishes like grilled lamb stuffed with apricot-date chutney.
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