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The Complete Dehydrator Cookbook: the definitive guide to deliciously easy meals
From sun-dried produce in ancient Egypt to salty air-dried fish aboard Viking ships, dehydration is one of the oldest, most versatile methods of preservation―creating foods that are compact, perfect for traveling, and great for a quick snack or backup meal. The Complete Dehydrator Cookbook is your all-in-one guide to easy, affordable home drying, pairing delicious dehydrated foods with easy-to-navigate guidance to get you drying in no time.
Whether you’re preserving seasonal crops or making protein-packed camping snacks, this dehydrator cookbook takes you through the ins and outs of dehydrating, storing, and rehydrating a wide variety of foods. The Complete Dehydrator Cookbook is also brimming with 125 simple dehydrator recipes for everything from stews and curries to herbal teas and spice blends to ready-to-eat breads, crackers, and cookies.
The Complete Dehydrator Cookbook includes:
- A to Z drying―Explore the essential equipment you’ll need, troubleshooting tips, and detailed directions on how to dehydrate more than 75 different kinds of food, including fruits, vegetables, herbs, nuts, yogurt, tofu, meat, pasta, rice, and more.
- Dehydrated dishes―Enjoy a variety of deliciously healthy recipes in this dehydrator cookbook, including just-add-water instant meals, and snacks like fruit leathers, chips, and jerky.
- Low temp, big flavors―Raw foodists will find plenty of low-temp, plant-based foods to make, like Mixed Vegetable Bread, Sweet and Salty Dried Almonds, and Double-Chocolate Biscotti.
Whether you’re on the go or snacking at home, the portable dishes in this dehydrator cookbook will add some deliciousness to your pantry.
From the Publisher
SAMPLE RECIPE: Mixed Berry Leather
Mix sweet and tart berries such as blueberries and raspberries to balance sharp flavors. If desired, remove the seeds from blackberries, raspberries, and strawberries—or leave them in for texture.
1. Preheat a food dehydrator to 125° to 135°F. Wash the berries; pick over and remove stems or moldy berries. Hull the strawberries and cut in half. Leave the other berries whole. In a blender or food mill, process the berries, sugar to taste, and lemon juice (if using) into a smooth puree.
2. Spread the puree on lined drying trays in an even layer, 1/4 to 3/8 inch thick. Dry the leather until firm but pliable, 4 to 8 hours. Press lightly in several places to check for soft or sticky spots and continue drying if needed.
3. Turn off the dehydrator and peel the leather from the liner while still warm. When almost cool, cut the leather into 8 pieces, and roll each portion in a piece of parchment or wax paper.
Up to 3 months, wrapped, in an airtight container in a cool, dry place.
8 cups berries (strawberries, raspberries, blackberries, blueberries, or other berries)
2 tablespoons sugar
1 tablespoon fresh lemon juice or 1 teaspoon chopped dried lemon zest (optional)