The beginner's guide to making and using dried foods
Subtitle: preserve fresh fruits, vegetables, herbs, and meat with a dehydrator, a kichen oven or the sun
By: Teresa Marrone
Published: 2014
Language: eng
Number of pages: 351
ISBN-13: 9781612121796
Subjects: Food; Drying; Dried foods
Other titles: Dried foods
Description: Covers the basic techniques, all the way through storing and rehydrating your dried foods. From apples to watermelon, asparagus to zucchini, basil to beef, you'll find solid instructions that will ensure great results every time. Marrone also includes recipes for using your dried foods in a wide range of delicious dishes, from pies and cookies to stews and casseroles as well as instructions for drying fresh pasta and making vegetable snack chips and baby-food purees.
Notes: Includes index.
Table of contents: title: Drying foods at home: an introduction; title: The basics of drying foods; title: Equipment; title: Fruits; title: Vegetables; title: Herbs and spices; title: Meat and poultry (including jerky); title: Leathers, baby food, and prepared foods; title: Snacks, cereal, and specialties; title: Dried-food mixes for pantry, gifts, and camping; title: Other uses for dehydrating equipment.