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The Dehydrator Bible: Includes Over 400 Recipes

The Dehydrator Bible: Includes Over 400 Recipes

Paperback

By (author) Jennifer MacKenzie, By (author) Jay Nutt, By (author) Don Mercer

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  • Publisher: ROBERT ROSE INC
  • Format: Paperback | 352 pages
  • Dimensions: 178mm x 252mm x 28mm | 840g
  • Publication date: 28 May 2009
  • Publication City/Country: Toronto, Canada
  • ISBN 10: 0778802132
  • ISBN 13: 9780778802136
  • Illustrations note: 16 full colour plates
  • Sales rank: 22,018

Product description

The comprehensive handbook for dehydrating foods at home. 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.

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Author information

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.

Review quote

This one's an encyclopedia. It's a good resource for recipes on the spot but may be overwhelming if youre starting out. I like to have it on the shelf in case I'm looking to expand ideas but its 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. 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.