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Far from being a fad, food dyhydrating is one of the most ancient, effective, and nutritous ways of preserving food. Now, at last, there is a book that teaches absolutely everything there is to know about using an electric food dyhydrator to dry foods at home -- and gives more than 100 foolproof recipes for scrumptious snacks and meals made from dried foods.
With this extraordinary book, you can learn how to cross junk food and expensive store-bought snacks off your family's shopping list -- and add to your cupboard homemade, preservative-free fruit leathers, candied apricots, beef (and fish) jerkies, "sun" dried tomotoes, corn chips, banana chips, and so much more!
Mary Bell gives specific techniques and instructions for preparing every kind of fruit (from apples to watermelon) and vegetable (from asparagus to zucchini). She also provides important shopping tips for buying an electric food dehydrator. The recipes for cooked meals (including mushroom soup, sloppy joes, pesto, and moist banana bread) will make this book a kitchen classic. And recipes for lightweight, filling trail snacks mean that the book will travel, too.
Additional chapters explain to how make herb seasonings, granolas, celery powder, cosmetics, dried fruit sugars, potpourri -- and even pet treats!
Food drying is an excellent way for gardeners to preserve their produce. It is a great way to make healthful snacks for the kids. It's perfect for the new wave of thrifty consumers who can't bear to spend dollars at health food stores for treats they cold make for pennies themselves. And food drying doesn't use chemicals or preservatives—so it's great for you and for the planet, too!
- Sales Rank: #123395 in Books
- Brand: Open Country
- Published on: 1994-05-23
- Released on: 1994-05-23
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 1.01" w x 6.13" l, 1.05 pounds
- Binding: Hardcover
- 280 pages
- Complete Dehydration Cookbook Mary Bell
From the Back Cover
With this extraordinary book, you can learn how to cross junk food and expensive store-bought snacks off your family's shopping list--and add to your cupboard homemade, preservative-free fruit leathers, candied apricots, beef (and fish) jerkies, 'sun' dried tomatoes, corn chips, banana chips, and so much more!
About the Author
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, Mich�l Gu�ard, and Wolfgang Puck.
Most helpful customer reviews
2 of 2 people found the following review helpful.
Nice as a "How To Dehydrate" guide for beginners
By Pecan Corner
The book is useful as a primer for people who are not familiar with dehydrating, but should be called a "guide to dehydrating" or something because much more space it allotted to instruction than to recipes. It includes How-To basics for dehydrating and rehydrating human foods, flowers, and a few animal foods/treats. We were disappointed at the recipes, we thought they are rather few in relation to the number of pages. Also, the book is not well organized. There is a section called "recipes" but other recipes are scattered around in other chapters. Nothing bad about the book, just that we are more advanced and were looking for a full-on cookbook to refer to frequently. Since we already have the standards: Putting Food By, Stocking Up, and the National Center for Home Food Preservation's "So Easy to Preserve", we really did not need all the instruction. This is a nice book to go along with an inexpensive $50 dehydrator, and we will probably use it as a gift in that way for a young couple.
2 of 2 people found the following review helpful.
Yes, it's pretty good
By S. Sloan
Mary Bell seems to have written the definitive book on home dehydration. The book is well-organized, practical and covers everything one might dry and then some (cucumbers?) She includes good tips for keeping color and drying foods that don't want to lay flat, for example. In short, it is a great introduction. There are some recipes using dried fruits and vegetables that I haven't tried yet, but as a newbie, her recipes are helpful in figuring out how to use your dried foods and how much liquid is needed to reconstitute various kinds of fruits and vegetables. The only thing I would like to have included is more comprehensive troubleshooting tips. For example, How dry is dry enough for various kinds of foods? I would have liked a bit more description of acceptably dried carrots so that I didn't feel I had to dry them till brittle. All the same, the book helped me gain confidence in a new area of preservation so that I'm pretty handy at it after only a few months.
4 of 4 people found the following review helpful.
... was surprised to find that I was not really happy with this book
By Barbara
I was surprised to find that I was not really happy with this book.I understand the author has been doing this for most of her life,but I feel that authors should realize that many people buy their books to learn,since they are new at this. A lot of the articles do not give full instructions on the processing of the food. When someone is trying to learn they need to know this information. It might sound minor & a waste of time for the author,but it is very important to the learner.
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