The Dehydrator Bible:
Includes over 400 Recipes
Whether grow-your-own,
bought locally from a farmer's market, or fresh from a regular supermarket,
seasonality still affects the quality, abundance and price of good food. It
just makes sense to preserve food quality for those times when it's not as
plentiful or not available at all. Dehydrating food with this terrific book is
easy and creates tasty food year-round.
Incorporating the age-old
practices of food dehydration takes full advantage of what nature offers. All the
wonderful recipes are still here and there is a bonus section on everything
from pet treats to crafts and homemade gifts. What has changed is that the
"Everything You Need to Know About Dehydrating Foods" section has
been expanded to include even more comprehensive and complete information about
dehydrating foods along with even more tips and techniques.
There are more than 150
recipes for dehydrating everything from herbs and seasonings to fruits,
vegetables, meats and fish, plus more than 250 delicious recipes that actually
use the dehydrated foods as ingredients. Putting home-preserved food to work
for home, RV, boat or campsite has never been easier.
The easy-to-follow drying
instructions along with time guidelines make even a novice cook feel like a
seasoned professional.
Planting a few extra rows of tomatoes or beans, picking many
strawberries at their peak or buying that big basket of freshly harvested
carrots can really pay off later. Loading
up the dehydrator will provide personally dried foods the whole year through.
Editorial Reviews
Review
This one's an encyclopedia.
It's a good resource for recipes on the spot but may be overwhelming if you`re
starting out. I like to have it on the shelf in case I'm looking to expand
ideas but it`s recipes are so literal (an advantage to many) that I prefer to
use this to brainstorm my own ideas from rather than to use it each piece. This
could apply to all levels of home preservers but I like it best as an on-demand
reference as opposed to a manual. (Well Preserved wellpreserved.ca 2011-04-25)
Dehydrating is one of the most effective ways to preserve food for maximun nutrition at a very low cost. The Dehydrator Bible recognizes that cooking is a blend of science and art. Co-authors Jennifer MacKenize, Jay Nutt and Don Mercer combined their professional expertise to take the guesswork out of drying a variety of foods, and sharing successful techniques and recipes.
Dehydrating is one of the most effective ways to preserve food for maximun nutrition at a very low cost. The Dehydrator Bible recognizes that cooking is a blend of science and art. Co-authors Jennifer MacKenize, Jay Nutt and Don Mercer combined their professional expertise to take the guesswork out of drying a variety of foods, and sharing successful techniques and recipes.
About the
Author
Jennifer MacKenzie is a
professional home economist, cookbook author and recipe developer.
Jay Nutt is a chef and and
restaurant owner.
Don Mercer, Ph.D., P.Eng, is
an associate professor in the Food Science Department at the University of
Guelph.
