The Ultimate Dehydrator Cookbook

January 1, 2015
Drying foods to preserve and transport them goes back to the very beginnings of human history. Recent technologies such as canning and freezing have eclipsed this ancient methodology and have reduced its presence to items such as prunes, raisins, and similar fruits. But the recent popularity of jerky has revived interest in drying meats, and dried sweet corn has become an esteemed snack. Some of the best news about dehydration is that much less nutritional content is lost compared with freezing and canning. The advent of home dehydrators now means that anyone armed with one of these contraptions and requisite knowledge of drying principles and techniques can generate a roomful of dried foods to enjoy year-round. The authors explain how to dehydrate a complete range of foods, from fruits and vegetables through meats, fish, and even tofu and dairy. These unpretentious recipes will inspire many to revitalize this ageless culinary form.(Reprinted with permission of Booklist, copyright 2015, American Library Association.)