The Beginner's Guide to Dehydrating Food, 2nd Edition: How to Preserve All Your Favorite Vegetables, Fruits, Meats, and Herbs

by Teresa Marrone

Overview

This essential companion for putting your food dehydrator to work features instructions and techniques for drying all the most popular fruits and vegetables, along with meat and herbs. You’ll learn to dry fruits and vegetables at their peak, giving you an easy and economical way to stock your pantry with apple rings, mango slices, banana chips, dried soup beans, tomatoes, and much more for year-round enjoyment. In addition, drying guidelines for specialty items like meat jerky, fruit leather, dried herb and spice mixtures, backpacking meals, and even baby food round out this friendly handbook.

Product Details

ISBN-13:	9781635860245
Publisher:	Storey Books
Publication date:	06/12/2018
Pages:	320
Sales rank:	124,444
Product dimensions:	7.90(w) x 8.90(h) x 0.70(d)

About the Author

Teresa Marrone is the author of several cookbooks, field guides, and regional books. She is very active in her local food scene and has written food-related profiles and features for a variety of magazines. She lives in Minneapolis, Minnesota.

 

Table of Contents

Part One: Setting Up
  1  Drying Foods at Home
  2  Basic Methods
  3  Equipment
Part Two: How to Dehydrate
  4  Fruits & Vegetables A to Z
  5  Herbs & Spices
  6  Meat & Poultry
Part Three: Making the Most of Your Dehydrator
  7  Leathers, Candied Fruits & More
  8  Recipes Using Your Dehydrated Foods
        Dried Food Mixes for the Pantry
        Mixes for Camping & Backpacking
        Seasonings, Broths & Sauces                              
        Main Dishes & Sides
        Sweets, Snacks & Desserts
        Teas & Vinegars                      
Appendix: Plans for a Home-Built Dehydrator
Metric Conversion Charts
Index   

Editorial Reviews

Simple and easy, dehydrating foods intensifies their natural delicious flavors so they're ready for snacking and to add to your favorite soups and stews, cakes, and cookies. This book is chockfull of practical advice and plenty of wisdom.” ―Beth Dooley, author of In Winter’s Kitchen

“Food dehydration is preservation at its purest, oldest, humblest form. If you thought you would be just drying your fruits and vegetables, keep reading. Soon you will be making your own dried snacks and soups, even cereal—for convenience, backpacking, or gifts.” ― Kirsten Shockey, author of Fermented Vegetables and Fiery Ferments

“In this era of super storms, having a supply of dehydrated foods just makes sense, and this is the book to guide you on your path.” ― Andrea Chesman, author of The Pickled Pantry and The Backyard Homestead Book of Kitchen Know-How

“The most comprehensive book on drying food I have ever seen.” ― Barbara Pleasant, author of Homegrown Pantry

“Indispensable for anyone diving into the cost-saving, flavor-boosting world of home preservation.” ― Alana Chernila, author of The Homemade Pantry and Eating from the Ground Up
 

From the Publisher

★ 08/01/2018
Veteran author Marrone here updates her 2014's The Beginner's Guide to Making and Using Dried Foods. Benefitting from new photographs and refreshed design, this edition does much to boost the appeal of food dehydration as a preservation technique. Straightforward instructions make it easy to master multiple methods for drying and storing fresh foods, including vegetables, fruits, herbs, legumes, and meats. While primarily a dehydrating handbook, it also includes recipes for using dried foods (e.g., mushroom-barley soup mix in a jar, dried Italian herb mix, crumb-topped dried apple pie), as well as surprising supplementary content (e.g., how to craft a home-built dehydrator, how to make dehydrated prepared foods for camping trips). VERDICT An indispensable culinary reference for most collections.

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