- Paperback: 384 pages
- Publisher: Robert Rose; 34020th edition (March 27, 2009)
- Language: English
- ISBN-10: 0778802132
- ISBN-13: 978-0778802136
- Product Dimensions: 7 x 0.8 x 10 inches
- Shipping Weight: 1.5 pounds (View shipping rates and policies)
- Average Customer Review: 520 customer reviews
- Amazon Best Sellers Rank: #19,166 in Books (See Top 100 in Books)
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The Dehydrator Bible: Includes over 400 Recipes Paperback – March 27, 2009
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This one's an encyclopedia. It's a good resource for recipes on the spot but may be overwhelming if you`re starting out. I like to have it on the shelf in case I'm looking to expand ideas but it`s 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. (Well Preserved wellpreserved.ca 2011-04-25)
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. (Paris Post-Intelligencer 2011-05-18)
About the Author
Jennifer MacKenzie is a professional home economist, cookbook author and recipe developer.
Jay Nutt is a chef and and restaurant owner.
Don Mercer, Ph.D., P.Eng, is an associate professor in the Food Science Department at the University of Guelph.
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The Dehydrator Bible is a definite keeper!
This is a later addition to my review above. There seems to be some confusion concerning the title of the book and what it is actually about. It's literally two books in one: part One gives you the "how-to" for dehydrating, then Part Two offers recipes to use your own dehydrated food.
I still give it 5 stars!
The book begins with a clear, easy-to-understand chapter that explains how drying works, how to tell when food is dry enough, how to store dried food properly, and when to rehydrate food. It also includes general troubleshooting tips.
Next, the book has useful charts that tell you how to handle dehydration for specific herbs (e.g., cilantro, mint, parsley), fruits (e.g., cherries, citrus fruits, peaches, pineapple), and vegetables (e.g., asparagus, radishes, sweet potatoes, tomatoes). For each type of produce, the authors discuss preparation (peel, cut into quarters, etc.), drying (how to arrange on trays, what temperature to use), time (hours required for drying), doneness test (e.g., plums should feel dry and leathery), and tips (e.g., blue or Italian plums give the nicest texture). The book has similar charts for beans, tofu, grains, and dairy products. It also includes a chapter on methods for dehydrating meat, poultry, and fish.
The bulk of the book has recipes for cooking "at home" and "on the trail" with dehydrated foods. These recipes are interesting to me, even though I intend to use my dehydrator mostly for fixing fruit snacks, beef jerky, and dried herbs. Should I end up with too many dried peach slices, for example, I can use them to make "Warm Peaches With Ginger". Also, there are a couple of sections of full-color photographs of selected prepared recipes--these, of course, are more or less obligatory in any food book that calls itself a "bible".
The last part of the book briefly discusses other uses for a dehydrator, including making cat and dog treats, crafts items (e.g., Christmas ornaments), and gifts (e.g., soup mix, herb teas). I like this book a lot--it's a useful, encyclopedic kitchen reference to be kept right next to my dehydrator.