The Dehydrator Bible: Includes Over 400 Recipes

Front Cover
Robert Rose Incorporated, 2009 - Cooking - 381 pages
9 Reviews

A new update of the bestselling book in its field -- 100,000 in print.

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.

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Satisfying purchase

User Review  - Karen V. - Overstock.com

Already read through the book. It is very easy to understand. Cant wait to try the recipes. Read full review

Not quite the bible

User Review  - Cheryl T. - Overstock.com

little disappointed in this book. Not quite the bible we were looking for. Not very many beef jerky recipes and only dry rub ones at that. Read full review

About the author (2009)

Jennifer MacKenzie is a professional home economist specializing in recipe development and testing.

Jay Nutt is a chef and owns a gourmet food store.

Don Mercer is a professional engineer and associate professor in the Department of Food Science at the University of Guelph, Canada.

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