The Dehydrator Bible

The Dehydrator Bible by Jennifer MacKenzie - Welcome to the new-old world of food dehydration. Whether you grown your own food, buy it locally from farmer’s markets or even buy it from a regular supermarket, seasonality still affects its price and abundance. It just makes sense to preserve food for times when it’s not as plentiful, or not available at all. Drying food is a wonderfully tasty way to do this.

Enjoy incorporating the age-old practice of food dehydrating into your modern life and taking full advantage of what nature provides. You’ll be thrilled to be cooking with your own dried foods all year round!

* More than 150 recipes for dehydrating everything from herbs and seasonings to fruits and vegetables to meats and fish

* More than 250 delicious recipes that use dehydrated foods as ingredients so you can put preserved food to work for you in your home, RV, boat or campsite

* Easy-to-follow drying instructions and time guidelines

* A bonus section on everything from dehydrating pet treats to crafts and homemade gifts

The Dehydrator Bible Includes over 400 Recipes by Jennifer MacKenzie, Jay Nutt & Don Mercer !

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.

Kitchen appliances don’t come much more useful than this! For snacks and full meals that are healthy, economical and delicious, a dehydrator is worth every penny and The Dehydrator Bible is worth its weight in gold !

You get:

• expert advice for choosing a dehydrator
• instructions for dehydrating and storing practically every kind of food that can be dried, plus jerky and fruit or veggie leathers !
• recipes for every course of every meal, including snack mixes
• a complete section on camping with dried foods, including menus and “Just Add Water” recipes
• pet treats, crafts and gifts from the kitchen

Add to the mix the latest food safety info, and you’ve got all you need to get your money’s worth out of your dehydrator ! Color photos.

Strawberry Rhubarb Tarts
1/4 cup dried sliced rhubarb
3/4 cup water, divided
1/2 cup granulated sugar
1/2 cup dried sliced strawberries
4 tsp cornstarch
2 tbsp freshly squeezed lemon or orange juice
1/4 tsp vanilla extract
12 baked tart shells

1:) In a saucepan, combine rhubarb and 1/2 cup of the water; let stand for 30 minutes or until slightly softened. Stir in sugar and strawberries and bring to a boil over medium heat. Reduce heat and boil gently, stirring occasionally, for about 8 minutes or until fruit is plump and tender and liquid is reduced by about half.
2:) In a bowl, whisk cornstarch into remaining water. Drizzle into saucepan and cook, stirring, for about 1 minute or until sauce is thickened and clear. Transfer to a bowl and let cool. Cover and refrigerate until chilled, about 2 hours or for up to 1 day.
3:) To serve, spoon fruit filling into tart shells.

From the book, The Dehydrator Bible

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