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by Jennifer MacKenzie (Author), Jay Nutt (Author), Don Mercer (Author)
A new update of the bestselling book in its field -- 100,000 in print
Whether grow-your-own, bought locally from a farmer's market, or fresh from a regular supermarket, seasonality still affects the quality, abundance and price of good food It just makes sense to preserve food quality for those times when it's not as plentiful or not available at all Dehydrating food with this terrific book is easy and creates tasty food year-round
Incorporating the age-old practices of food dehydration takes full advantage of what nature offers All the wonderful recipes are still here and there is a bonus section on everything from pet treats to crafts and homemade gifts What has changed is that the "Everything You Need to Know About Dehydrating Foods" section has been expanded to include even more comprehensive and complete information about dehydrating foods along with even more tips and techniques
There are more than 150 recipes for dehydrating everything from herbs and seasonings to fruits, vegetables, meats and fish, plus more than 250 delicious recipes that actually use the dehydrated foods as ingredients Putting home-preserved food to work for home, RV, boat or campsite has never been easier
The easy-to-follow drying instructions along with time guidelines make even a novice cook feel like a seasoned professional
Planting a few extra rows of tomatoes or beans, picking many strawberries at their peak or buying that big basket of freshly harvested carrots can really pay off later Loading up the dehydrator will provide personally dried foods the whole year through
Author Biography
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.
