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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.
Loved it and look forward to using it alot this summer. Drying my herbs and veggies from the garden.Published 6 days ago by Roxanne Rand
Excellent book, easy to use, clear instructions and plenty of recipes.Published 8 days ago by J Tafoya
This book is really a cookbook for dehydrating, it's wonderful and I highly recommend it!Published 1 month ago by Cheryl Barcoski