Author, Cooking Teacher, Food Writer
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 Craftsy.com. 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.
Wood-Fired CookingThe 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, charwood, or natural briquettes. I was (and am) often stoking fires in brick ovens, my Big Green Egg, La Caja China, or at grills, fire pits, and campfires. Wood-fired cooking has a slower pace. It forces one to slow down and be respectful of the fire. It is my preferred method of cooking because the process of building the fire and then preparing the meal connects me to food and those being fed in a deeper, more spiritual way than by the conventional cooking methods. My wood-fired experiences evolved into teaching cooking classes on the topic, then on to writing this book. I invite you to join me on the pages and at the fire sometime soon. May I suggest, slow down and smell the smoke. Order Today
Artisan Cheese Making at Home
After years of teaching 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. Order Today
As an online Instructor at Craftsy.com, my special class, Artisan Cheese Making: Chevre, Mozzarella, and Cheddar is available to anyone interested
in cheese making at home. This multi-lesson course will give you a taste of what cheese making is all about, and I’ll be there with you throughout
the process. Check it out: Click Here.