{"id":9421459456243,"title":"Mastering Fermentation by Mary Karlin","handle":"mastering-fermentation","description":"\u003cp\u003eA thorough introduction to fermenting at home from Sonoma cooking instructor Mary Karlin. More than 70 recipes progress from easy projects like vinegars and mustards to wild-yeast starters, fermented dairy, cured fish, and charcuterie. They're followed by dishes from around the world that put those ferments to use.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHardcover, 256 pages\u003c\/li\u003e\n\u003cli\u003eTen Speed Press, 2013\u003c\/li\u003e\n\u003c\/ul\u003e","published_at":"2026-10-24T13:06:15-07:00","created_at":"2026-03-13T12:11:22-07:00","vendor":"Penguin Random House","type":"Cooks Tools","tags":["Cookbooks"],"price":2999,"price_min":2999,"price_max":2999,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":48635250213107,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781607744382","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Mastering Fermentation by Mary Karlin","public_title":null,"options":["Default Title"],"price":2999,"weight":1361,"compare_at_price":null,"inventory_management":"shopify","barcode":"9781607744382","requires_selling_plan":false,"selling_plan_allocations":[],"quantity_rule":{"min":1,"max":null,"increment":1}}],"images":["\/\/ileoni.com\/cdn\/shop\/files\/9781607744382.jpg?v=1792867211"],"featured_image":"\/\/ileoni.com\/cdn\/shop\/files\/9781607744382.jpg?v=1792867211","options":["Title"],"media":[{"alt":null,"id":47362599715059,"position":1,"preview_image":{"aspect_ratio":0.933,"height":450,"width":420,"src":"\/\/ileoni.com\/cdn\/shop\/files\/9781607744382.jpg?v=1792867211"},"aspect_ratio":0.933,"height":450,"media_type":"image","src":"\/\/ileoni.com\/cdn\/shop\/files\/9781607744382.jpg?v=1792867211","width":420}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eA thorough introduction to fermenting at home from Sonoma cooking instructor Mary Karlin. More than 70 recipes progress from easy projects like vinegars and mustards to wild-yeast starters, fermented dairy, cured fish, and charcuterie. They're followed by dishes from around the world that put those ferments to use.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHardcover, 256 pages\u003c\/li\u003e\n\u003cli\u003eTen Speed Press, 2013\u003c\/li\u003e\n\u003c\/ul\u003e"}