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The Dehydrator Bible: Includes over 400 Recipes Paperback – March 27, 2009
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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.
Top Customer Reviews
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".Read more ›
The recipe sections offer a delightful assortment of both home prepared and backpacking meals including Fisherman's Chowder and No Luck Chowder, for days when the fish aren't biting. One finds it hard to decide on the Fruit Bannock on a Stick or the Blueberry Cheesecake for trail goodies. The recipes span an eclectic variety of tastes from classic favorites to the more contemporary.
The mix of dishes, some using all dried ingredients and others incorporating some fresh, provide a provocative view of recipe possibilities for utilizing shelf stable and dry store foods. The food storage enthusiast has much material here to become "absorbed" in.
Most Recent Customer Reviews
I am a little disappointed. Pretty pricey book for all I needed it for. Includes a lot of recipes for preparing meals using the food you have dehydrated. Read morePublished 1 month ago by patsygb
Excellent book! I never knew so many things could be done with a dehydrater!Published 1 month ago by Melissa Matheny