The Essential Guide to Food Drying: A Fun Guide to Creating Snacks, Meals, and Crafts

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Mary T. Bell

The Essential Guide to Food Drying

A Fun Guide to Creating Snacks, Meals, and Crafts

Mary T. Bell

$34.99

Paperback

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QTY:

English

Skyhorse Publishing
07 June 2022

Cooking with specific gadgets

Move beyond dried apricots and jerky into an amazing world of healthy and delicious dried foods!

This ultimate food drying resource has something for everyone: vegetarians, natural and raw food enthusiasts, hunters, fishermen, gourmet cooks, gardeners, and hikers. Children will love the yummy fruit roll-ups. Everyone will be thrilled at how easy it is to preserve fruits, vegetables, and herbs without chemicals or preservatives. Animal lovers will enjoy making treats for dogs, cats, and birds.

With more than thirty years of food drying experience, author Mary T. Bell offers straightforward and practical instructions for drying everything from apples to zucchini, without ignoring traditional favorites such as jerky, mushrooms, and bananas. Readers will also find innovative and delicious recipes for cooking and baking with dried foods. The Essential Guide to Food Drying gives readers the recipes, instructions, and inspiration they need to get the most out of their home food dehydrators.

By: Mary T. Bell
Imprint: Skyhorse Publishing
Country of Publication: United States
Dimensions: Height: 229mm, Width: 152mm, Spine: 15mm
Weight: 431g
ISBN: 9781510769489
ISBN 10: 151076948X
Pages: 160
Publication Date: 07 June 2022
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Mary T. Bell has been promoting food drying for over three decades and is the author of Jerky: The Complete Guide to Making It. She strives to minimize the demands made on our planet and to encourage sustainable living.

Reviews for The Essential Guide to Food Drying: A Fun Guide to Creating Snacks, Meals, and Crafts

“What a glorious book. This is now essential reading for our entire culinary team at Charlie Trotter’s restaurant.” —Charlie Trotter, chef and restaurateur