The Beginner's Guide to Dehydrating Food

August 1, 2018

Veteran author Marrone here updates her 2014's The Beginner's Guide to Making and Using Dried Foods. Benefitting from new photographs and refreshed design, this edition does much to boost the appeal of food dehydration as a preservation technique. Straightforward instructions make it easy to master multiple methods for drying and storing fresh foods, including vegetables, fruits, herbs, legumes, and meats. While primarily a dehydrating handbook, it also includes recipes for using dried foods (e.g., mushroom-barley soup mix in a jar, dried Italian herb mix, crumb-topped dried apple pie), as well as surprising supplementary content (e.g., how to craft a home-built dehydrator, how to make dehydrated prepared foods for camping trips). VERDICT An indispensable culinary reference for most collections.

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