Overview

Full Product Details

Author:   Jennifer MacKenzie ,  Jay Nutt ,  Don Mercer
Publisher:   Robert Rose Inc
Imprint:   Robert Rose Inc
Dimensions:   Width: 17.80cm , Height: 2.10cm , Length: 25.40cm
Weight:   0.699kg
ISBN:  

9780778802136

ISBN 10:   0778802132
Pages:   384
Publication Date:   19 March 2015
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Table of Contents Introduction Acknowledgments PART 1: Dehydrating Foods Everything You Need to Know About Dehydrating Foods Dehydrating Fresh Produce Making Fruit and Vegetable Leathers Dehydrating Beans, Tofu, Grains and Dairy Dehydrating Meat, Poultry and Fish PART 2: Cooking at Home with Dehydrating Foods Using Dehydrated Foods in Everyday Cooking Breakfast Soups One-Dish Meals Side Dishes Salad Dressings, Sauces and Fillings Snacks Baked Goods Desserts PART 3: Cooking on the Trail with Dehydrated Foods Everything You Need to Know About Camp Food Breakfast Main Courses Side Dishes and Accompaniments Snacks, Baked Goods and Desserts PART 4: Other Uses for Your Dehydrator Pet Treats Gifts Crafts Appendix: Dorm Room Cuisine Index

Reviews

This one's an encyclopedia. It's a good resource for recipes on the spot but may be overwhelming if youre starting out. I like to have it on the shelf in case I'm looking to expand ideas but its 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. 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.

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.-- (05/18/2011) 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.-- (04/25/2011)

Author Information

Jennifer MacKenzie is a professional home economist, cookbook author and recipe developer. Jay Nutt is a chef and restaurant owner. Don Mercer, Ph.D., P.Eng, is an associate professor in the Food Science Department at the University of Guelph.

Tab Content 6

Author Website:  

Customer Reviews

Recent Reviews

No review item found!

Add your own review!

Countries Available

All regions