A Book Review: The Dehydrator Bible

The Dehydrator Bible

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 accomplies most dehydrators.

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 (if you are in to that sort of thing).

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 at home. Should I end up with too many dried peach slices, for example, I can use them to make “Warm Peaches With Ginger”. Also, there are a couple of sections of full-color photographs of selected prepared recipes–these, of course, are more or less obligatory in any food book that calls itself a “bible”.

The last part of the book briefly discusses other uses for a dehydrator, including making cat and dog treats, crafts items (e.g., Christmas ornaments), and gifts (e.g., soup mix, herb teas). I like this book a lot–it’s a useful, encyclopedic kitchen reference to be kept right next to my dehydrator.

Find Out More about the Book Here

About The Book

The comprehensive handbook for dehydrating foods at home.

Dehydrating is one of the most effective ways to preserve food for maximum nutrition at very low cost. Sales of dehydrators are soaring as many cooks reject the suspect ingredients in commercially prepared foods. Dehydrating with the recipes in this book is one way to control all ingredients and please the whole family.

Recipes for dried ingredients include herbs and seasonings, fruits, fruit leathers, vegetables and beef jerky. These nutritious ingredients are included in delicious recipes such as:

  • Beef and potato stew
  • Chicken pot pie
  • Vegetable lasagna
  • Zucchini and red pepper fritters
  • Dried tomato and basil polenta
  • Mushroom, herb and white wine sauce
  • Strawberry rhubarb tarts.

These recipes appeal to a wide array of tastes, feature contemporary ingredients such as whole grains and work equally well in a home kitchen, on an RV, on a boat or at a campsite. Recommendations for buying a dehydrator and storing dehydrated foods are also included.

Easy-to-follow instructions with specific time guidelines and best practices and the latest data on food safety make this the ideal dehydrating guidebook and cookbook.

Author(s): Jennifer MacKenzie, Jay Nutt & Don Mercer

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