How to Dry Foods

How to Dry Foods

How to Dry Foods

A kitchen favorite for more than two decades-revised and expanded. Includes more than 100 irresistible recipes.

When you dry food, you're saving everything: energy, nutrients, money, and, best of all, taste. This step-by-step guide to drying all kinds of fruits, vegetables, and nuts is also the most comprehensive reference available for methods of drying and home dehydrating equipment. The only book needed to master this age-old culinary tradition, How to Dry Foods includes:

- Step-by-step instructions on how to dry a wide variety of foods
- Updated information about equipment and drying techniques
- More than 100 delicious recipes, from main courses to desserts and more
- Helpful charts and tables for at-a-glance reference
- Food safety tips
- Clever crafts that are made from dried foods

Product Details

  • Amazon Sales Rank: #42251 in Books
  • Published on: 2006-09-05
  • Original language: English
  • Number of items: 1
  • Binding: Paperback
  • 224 pages



  • Editorial Reviews

    About the Author
    Deanna DeLong has worked for more than two decades writing, consulting, and teaching about dehydration. She has lectured to audiences around the world, worked as a dehydration consultant to major manufacturers in the housewares industry, and written numerous publications about drying.


    Customer Reviews

    few and far4
    i found this book very informative on a subject that few seem to delve into!!!

    GREAT book!!5
    Just bought a dehydrator an found this book at a local farm store. My regret is I didn't shop here first. Really looking forward to getting to know this book better. I really enjoyed what I read on the way home. I'm confident it will used a lot.

    Good but disappointing3
    So far this book is very thorough in how to dry just about everything and there are some fun recipes but I'm disappointed, too. One of the main reasons that I'm trying to dry my own fruit is that most commercial dried fruit is treated with sulfer dioxide and I am highly allergic to sulfa. (Hives, trouble breathing,...very bad.) This book's answer to pretreating just about every fruit and fruit leather is to sulfer it. I'm sure that makes it better but aren't there other options?

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