THE DEHYDRATOR BIBLE
Author: Jennifer MacKenzie, Jay Nutt, Don Mercer
Dehydrating is one of the most effective ways to preserve food for maximum nutrition at a 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.