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The Dehydrator Bible: Includes over 400 Recipes Paperback – March 27, 2009

4.3 out of 5 stars 433 customer reviews

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Editorial Reviews

Review

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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Product Details

  • Paperback: 384 pages
  • Publisher: Robert Rose; 48276th edition (March 27, 2009)
  • Language: English
  • ISBN-10: 0778802132
  • ISBN-13: 978-0778802136
  • Product Dimensions: 7 x 0.8 x 10 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (433 customer reviews)
  • Amazon Best Sellers Rank: #12,316 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Hazelnut VINE VOICE on April 23, 2010
Format: Paperback Verified Purchase
I have several pretty good books about dehydrating foods, but this one is hands down the best I've found! Even if it didn't offer recipes (400 of them!) it would still be an excellent resource for drying foods. When I want to know about a book before buying it, I add it to my Amazon.com "wish list", then request it through my local library. After reading the library copy I decide whether to buy it or just delete if from my list.

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!
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Format: Paperback Verified Purchase
It was not what I thought it would be. I assumed it was a book with different ways to dehydrate foods - seasonings etc - or different foods that could be dehydrated. Instead it is a book of recipes to cook using already dehydrated foods.
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Format: Paperback Verified Purchase
THE DEHYDRATOR BIBLE is exactly what I hoped it would be when I ordered it: An excellent dehydrating reference and recipe book that supplements the brief "getting started" guide that came in the box with my Nesco FD-75PR 700-Watt Food Dehydrator.

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".
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Format: Paperback
Only about 20% of this book (74 pages) is about how to dehydrate foods, the techniques involved, tips and so on. The bulk of the book (pages 75-360) is a collection of recipes using foods that have already been dehydrated. It's not a how to book on dehydrating as much as it's just another recipe book. 3 stars 'cause I'm a nice guy.
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Anyone who spends an inordinate amount of time running dehydrators in their garage and more drying experiments in the backyard, only to spend more hours logging data into spreadsheets, as co-author Don Mercer woefully admits, has my sit up and take notice attention. However, the dehydrating particulars in the first section of the book seem to gloss over the "why" aspect of dehydration and concentrate on the "how", leaving me with unanswered questions, hence the 4 star rating. I wish Mr. Mercer could have had more input in the book, I think he gladly would have addressed the "why" of things.
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.
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We ordered several books on the subject to use with our new Excalibur(best dehydrator out there) and the Dehydrator Bible is the only one we use... easy to read, well organised, and has recipes that are actually good (including treats for our dogs which is worth the book alone). The book is also easy to use as reference when you just want to dehydrate certain foods and need to look up the directions, yet is quite thorough on the basics of dehydrating. The only book you'll need!
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Format: Paperback
Absolutely love this book. Dehydrating is the easiest way to preserve your garden produce and makes for delicious meals all winter long. This book is the best resource I've found for dehydrating instructions and recipes to use your dried foods in. The dry mixes have come in real handy during camping trips and even work lunches.
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