The Dehydrator Bible by Jennifer MacKenzie - Welcome to the new-old world of food dehydration. Whether you grown your own food, buy it locally from farmer’s markets or even buy it from a regular supermarket, seasonality still affects its price and abundance. It just makes sense to preserve food for times when it’s not as plentiful, or not available at all. Drying food is a wonderfully tasty way to do this.
Enjoy incorporating the age-old practice of food dehydrating into your modern life and taking full advantage of what nature provides. You’ll be thrilled to be cooking with your own dried foods all year round!
* More than 150 recipes for dehydrating everything from herbs and seasonings to fruits and vegetables to meats and fish
* More than 250 delicious recipes that use dehydrated foods as ingredients so you can put preserved food to work for you in your home, RV, boat or campsite
* Easy-to-follow drying instructions and time guidelines
* A bonus section on everything from dehydrating pet treats to crafts and homemade gifts
* 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
About the authors:
Jennifer MacKenzie is a professional home economist specializing in recipe development and testing. She is the author of two other cookbooks.
Jay Nutt is a chef and the proprietor of Nuttshell Next Door Café in Lakefield, Ontario.
Don Mercer, Ph.D., P.Eng., is a professional engineer and an associate professor in the Food Science Department at the University of Guelph.
