Mary Karlin

6 books

Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin

Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire

Mary Karlin

200 pages • missing pub info (editions)

nonfiction food and drink informative medium-paced
Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses by Mary Karlin

Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses

Mary Karlin

247 pages • first pub 2011 (editions)

nonfiction informative slow-paced
Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses [A Cookbook] by Mary Karlin
Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses [A Cookbook]
—
Mary Karlin

Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses [A Cookbook]

Mary Karlin

258 pages • first pub 2011 (editions)

Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses A Cookbook by Peter Reinhart, Ed Anderson, Mary Karlin, Mary Karlin
Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses A Cookbook
—
Peter Reinhart, Ed Anderson, Mary Karlin, Mary Karlin

Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses A Cookbook

Peter Reinhart, Ed Anderson, Mary Karlin, Mary Karlin

258 pages • first pub 2011 (editions)

nonfiction informative inspiring lighthearted medium-paced
Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods by Mary Karlin

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods

Mary Karlin

256 pages • first pub 2013 (editions)

nonfiction informative medium-paced
Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook] by Mary Karlin
Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook]
—
Mary Karlin

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook]

Mary Karlin

256 pages • first pub 2013 (editions)