Features of Complete Dehydrator Cookbook PDF
Complete Dehydrator Cookbook PDF-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.
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Description of Complete Dehydrator Cookbook PDF
Everyone, whether child or adult craves for delicious food. This book Complete Dehydrator Cookbook PDF has all the indispensable information required to develop the skills or craft that makes the food you stir, melange and cook as delicious as it can get. It has all the ingredients explained by the author in perfect form to have you and your customers licking their fingers at the end of the meal. Beakfast, lunch or dinner. Everything is compiled in it. A must read if you love cooking or aspire to learn to make food that is as tasty as they get. Get it free here.
Carole Cancler, a chef, owned Private Chef Natural Gourmet in Seattle, Washington, for 14 years. Her company specialized in frozen gourmet meals. Currently, she writes about food and teaches cooking classes. Her mother and Slovenian grandmother instilled in her a love of good food. Since 1990, she has traveled to over 20 countries, most often to attend cooking schools and visit food markets. Among the places she has visited are Italy, Portugal, Croatia, Turkey, Hong Kong, Japan, and Thailand. Carole holds a B.S. in Food Science and Nutrition from the University of Washington. She has also studied at several schools in France, including Le Cordon Bleu in Paris.
Dimensions and Characteristics of Complete Dehydrator Cookbook PDF
- Publisher : Rockridge Press (April 28, 2020)
- Language : English
- Paperback : 226 pages
- International Standard Book Number-10 : 1646117018
- International Standard Book Number-13 : 978-1646117017
- Item Weight : 1.17 pounds
- Dimensions : 7.5 x 0.61 x 9.25 inches
- Book Name : Complete Dehydrator Cookbook PDF
Anonymouse “I have received a bunch of cookbooks from Rockridge Press in the past couple of months. I put them on my kitchen table and read them one by one over breakfast and lunch. Then I move them to my office where they have been sitting on my desk. The stack has gotten too tall and I have resolved to write reviews this week. Here we go.
Carole Cancler is a trained food scientist with a degree in nutrition. Along the line she has learned to write in a clear, direct style. In this book Ms Cancler presents an entire course on home food dehydration. I don’t think that I have ever seen better.
Food dehydration is the most ancient food preservation technology and even today it is practiced around the world. Modern technology, in particular the electric food dehydrator, allows us to control the moisture and temperature at which products are dried, resulting in better, more uniform results. Ms Cancler provides detailed information on how to dry many classes of food including vegetables, fruit, and herbs. She spends a whole lot of time on meat and fish jerky, paying special attention to the discussion of safe preparation and storage.
Ms Cancler is as concerned about food poisoning, especially botulism, as I am. She uses strong and clear language when it comes to staying safe, and advocates keeping a record book to document each drying batch so that you can replicate good practices and avoid what failed.
When we want to eat our dried foods, Ms Cancler is there with recipes. Chapter 5 is a section on rehydrating dried products into soups and stews, and ways to use powdered dried products as flavorings and thickeners. Chapter 6 presents recipes for foods that are “cooked” by drying. The chapter begins with flavored nuts, fruit leathers and bars, and then passes on to foods I had not considered before: Raw foods “cooked” in the dehydrator. These include raw breads, wraps, tortillas and crackers. Brilliant concept that originated, I imagine, in the raw diet community.
The book’s aesthetic is also very good. The rosettes of dried vegetables are lovely, and remind me of beautiful English crewel work embroidery .
I think this book would be an excellent investment for your library, and a good gift for friends who garden.
I received a review copy of “Complete Dehydrator Cookbook: How to Dehydrate Fruit, Vegetables, Meat & More” by Carole Cancler from Rockridge Press.”
ShoppersDelight “There are very few photos. I’m not sure if there was even one showing the final product. So you’re left wondering if you made it properly. Also the recipes seem to be incomplete, they left me guessing how do you actually make this. For instance I looked at one of the fruit leather recipes. It did not say to pour it into a mold or anything to that equivalent. My dehydrator does not have a mold for making fruit leather. Another recipe I looked at was the goulash one. I make authentic goulash recipes from my travels to Hungary. Nowhere in the recipe did it explain how you’re supposed to dehydrate something with so much liquid in it. Now I’m sure the books recipe does not have as much liquid to start. But it still left me wondering and confused after reading the recipe a couple of times. A lot of the recipes did not specify what it was talking about. For instance one recipe said to add the chili packet. But it never said what kind of chili packet. Ground chili, chili seasoning for chili beans or some homemade concoction. It didn’t specify at all. So a lot of the recipes you’re left guessing what is this person talking about who wrote the book.
It was nothing like the description made it out to be. So I’m returning it. I’m sure if you read the whole book from start to finish it will provide at least some good information. But it is not something that will work for me as a quick reference guide and recipe book.”
I am talking about a man who has no hobbies and doesn’t cook hardly at all…but, this man loves jerky and loves the idea of making his own. He’s even picked out recipes for dried fruit and different jerkys to make for me, as well as dried meals…just add water.
It does my heart good to see him interested in something with a passion.
One happy wife”
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