When: Sat., Nov. 2, 11 a.m. 2013
Cooking instructor and author Mary Karlin presents a class and beautifully illustrated and authoritative guide to the art and science of fermented foods. Features 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. $35 fee for the class also includes the $30 cookbook plus you'll walk away with samples, perfect for holiday giving. Whole Foods will provide the ingredients. Sign up for the class online or visit Copperfield's Books in Napa. Limited spots.