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.