The Dehydrator Bible: Includes over 400 Recipes Paperback Author: Visit Amazon's Jennifer MacKenzie Page | Language: English | ISBN:
0778802132 | Format: PDF, EPUB
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Review
This one's an encyclopedia. It's a good resource for recipes on the spot but may be overwhelming if you`re starting out. I like to have it on the shelf in case I'm looking to expand ideas but it`s recipes are so literal (an advantage to many) that I prefer to use this to brainstorm my own ideas from rather than to use it each piece. This could apply to all levels of home preservers but I like it best as an on-demand reference as opposed to a manual. (
Well Preserved wellpreserved.ca 2011-04-25)
Dehydrating is one of the most effective ways to preserve food for maximun nutrition at a very low cost. The Dehydrator Bible recognizes that cooking is a blend of science and art. Co-authors Jennifer MacKenize, Jay Nutt and Don Mercer combined their professional expertise to take the guesswork out of drying a variety of foods, and sharing successful techniques and recipes. (
Paris Post-Intelligencer 2011-05-18)
About the Author
Jennifer MacKenzie is a professional home economist specializing in recipe development and testing.
Jay Nutt is a chef and owns a gourmet food store.
Don Mercer is a professional engineer and associate professor in the Department of Food Science at the University of Guelph, Canada.
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- Age Range: 3 and up
- Paperback: 368 pages
- Publisher: Robert Rose (March 27, 2009)
- Language: English
- ISBN-10: 0778802132
- ISBN-13: 978-0778802136
- Product Dimensions: 9.9 x 6.9 x 1.1 inches
- Shipping Weight: 1.8 pounds (View shipping rates and policies)
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 came in the box with my Nesco FD-75PR 700-Watt Food Dehydrator.
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.
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 snacks, beef jerky, and dried herbs. Should I end up with too many dried peach slices, for example, I can use them to make "Warm Peaches With Ginger".
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