The Dehydrator Bible - 2nd Edition by Jennifer MacKenzie & Jay Nutt & Don Mercer (Paperback)

Book Synopsis

A New 2nd Edition of the Bestselling Book in its Field -- 100,000 in Print.

Unlock the ancient art of food preservation with the latest edition of The Dehydrator Bible, expertly revised and packed with fresh insights, new recipes, and updated techniques. Whether you're a beginner or a seasoned pro, this comprehensive guide is your ultimate resource for making the most out of your dehydrator.

What's New in the 2nd Edition:

• Up-to-Date Dehydrating Tips Discover the most current best practices for safe, efficient food dehydration and long-term storage.
• Expanded Recipe Collection Enjoy 40 brand-new recipes, including tasty Snacks, Leathers, Jerkys, and even Pet Treats your furry friends will love!
• Comprehensive Drying Guides Clear, easy-to-follow instructions and drying times for every type of dehydrator -- perfect for all experience levels.
• 200+ Recipes for Dehydrating From herbs and seasonings to fruits, veggies, meats, and fish, learn to dehydrate a wide variety of foods.
• Delicious Dishes Using Dehydrated Ingredients Over 200 recipes that show you how to incorporate your homemade dehydrated foods into everyday meals -- perfect for home cooking, RV adventures, camping, or boat trips.

The Dehydrator Bible 2nd Edition is more than just a cookbook -- it's your all-in-one guide to mastering food preservation, saving money, and enjoying nutritious, homemade snacks anytime, anywhere.

Whether you're looking to store summer's bounty or make healthy, on-the-go snacks, this updated edition has everything you need. Get your copy of The Dehydrator Bible 2nd Edition today and start preserving the flavors of nature with confidence!

Review Quotes

Dehydrating is one of the most effective ways to preserve food for maximun nutrition at a very low cost. The Dehydrator Bible recognizes that cooking is a blend of science and art. Co-authors Jennifer MacKenize, Jay Nutt and Don Mercer combined their professional expertise to take the guesswork out of drying a variety of foods, and sharing successful techniques and recipes.-- "Paris Post-Intelligencer" (5/18/2011 12:00:00 AM)

This one's an encyclopedia. It's a good resource for recipes on the spot but may be overwhelming if you`re starting out. I like to have it on the shelf in case I'm looking to expand ideas but it`s recipes are so literal (an advantage to many) that I prefer to use this to brainstorm my own ideas from rather than to use it each piece. This could apply to all levels of home preservers but I like it best as an on-demand reference as opposed to a manual.-- "Well Preserved wellpreserved.ca" (4/25/2011 12:00:00 AM)

About the Author

Jennifer MacKenzie is a professional home economist specializing in recipe development, testing and editing. She is the author of seven other cookbooks.

Jay Nutt is a former chef and restaurateur and co-author of The Complete Trail Food Cookbook and Sous Vide Basics.

Don Mercer Ph.D., P. Eng., is a professional engineer and an associate professor in the Food Science department at the University of Guelph.