Dehydrator Bible, The: Includes over 400 Recipes - book by Jennifer MacKenzie, Jay Nutt & Don Mercer
Paperback: 381 pages with 16 full colour plates
Publisher: Robert Rose Inc (March 27, 2009)
Product Dimensions: 25.15 x 17.78 x 2.54cm
The comprehensive handbook for dehydrating foods at home.
This extensive collection of recipes offers a wide array of flavours for easy everyday dining to the truly gourmet food experience, featuring contemporary ingredients and international flavours. There are more than 150 recipes for dehydrating everything from herbs and seasonings, fruits and vegetables to meats and fish. And so that you can use your preserved foods to their best advantage, there are over 250 recipes that use dehydrated foods as ingredients. Mouth-watering desserts are also included. There's even a bonus section on pet treats and crafts!
Whether you grow your own food, buy it locally from the farmer's markets or even buy it from a regular supermarket, this book will help you get the most out your dehydrator and is a great recipe book filled with recipes using dehydrated foods.
Dehydrating is one of the most effective ways to preserve food for maximum nutrition at very low cost. Sales of dehydrators are soaring as many cooks reject the suspect ingredients in commercially prepared foods. Dehydrating with the recipes in this book is one way to control all ingredients and please the whole family.
Recipes for dried ingredients include herbs and seasonings, fruits, fruit leathers, vegetables and beef jerky. These nutritious ingredients are included in delicious recipes such as:
- Beef and potato stew
- Chicken pot pie
- Vegetable lasagna
- Zucchini and red pepper fritters
- Dried tomato and basil polenta
- Mushroom, herb and white wine sauce
- Strawberry rhubarb tarts
These recipes appeal to a wide array of tastes, feature contemporary ingredients such as whole grains and work equally well in a home kitchen, on an RV, on a boat or at a campsite. Recommendations for buying a dehydrator and storing dehydrated foods are also included.
Easy-to-follow instructions with specific time guidelines and best practices and the latest data on food safety make this the ideal dehydrating guidebook and cookbook. All measurements are noted in cups and/or spoon quantities, and temperatures are listed in both Celsius and Fahrenheit.
About the Authors:
Jennifer MacKenzie is a professional home economist specialising 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.