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Mary Bell has spent more than twenty years traveling around the country demonstrating food dehydrators and food drying techniques. When not on the road, she divides her time between Madison, Wisconsin, and Lanesboro, Minnesota, where she and her husband work at the Forest Resource Center, an environmental education facility. She is a graduate of the University of Wisconsin and holds a master's degree from Saint Mary's College.
An editor at Gourmet Magazine for over 10 years, Evie Righter wrote the text to Gourmet's Menus for Contemporary Living. She has worked on books by many of the greatest talents in the world of food, including Alice Waters, Ann Willan, Michél Guéard, and Wolfgang Puck.
Her writing is very clear and easy to understand.
I've owned an Excalibur dehydrator for about one year and have been looking for a good "go to" resource for some of the basics and recipes.
If you want to learn about food dehydrating and how to use the food in some great recipes, these are the books to get.
This book is really a cookbook for dehydrating, it's wonderful and I highly recommend it!Published 1 day ago by Cheryl Barcoski
EXcellent book to accompany your dehydrator. The book provides history of dehydrating food and steps on how to dehydrate food, store etc. The book is very helpfulPublished 4 days ago by SouthOC
Great book, nice pictures, direct and easy to read. Makes it so that you can follow good recipes right from the book or make them your own and tweak them to your taste.Published 7 days ago by Alaskabear99686
Mary Bell makes me want to dehydrate stuff - any stuff, all stuff, anything I can get my hands on. She expertly takes the mystery and fear out of dehydrating and shares her love... Read morePublished 29 days ago by Jesse