An avid food dryer for years, Brett walks you through the simple steps for dehydrating everything from traditional classics like apples and jerky to more unusual fare. Whether you’re following a raw food lifestyle or looking for new ways to make the most of your garden’s produce, this is an inside look at all aspects of dehydrating.
The Food Dehydrating Bible includes:
Straightforward, easy easy-to to-follow instructions
Dozens of recipes
One hundred color photographs
This is a must-have manual for beginners and dehydrating gurus alike!
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
|Product dimensions:||7.00(w) x 10.00(h) x 0.50(d)|
About the Author
Table of Contents
Chapter 1 Principles of Dehydrating 1
Chapter 2 Dehydrating Fruits 13
Chapter 3 Dehydrating Vegetables 31
Chapter 4 Dehydrating Meat and Fish 43
Chapter 5 Dehydrating Breads 57
Chapter 6 Dehydrating Herbs and Spices 65
Chapter 7 Making "Instant" Foods 71
Chapter 8 Recipes 81
Chapter 9 Build Your Own Dehydrator 95
Recipe Journal 133