Dehydrating food may be an unfamiliar process to many people. These appliances often include instructions and a basic recipe booklet in its packaging. However, for more complex recipes and for tips about how to optimize texture and flavor, a person may want to consider purchasing a recipe book intended specifically for food dehydration.
Author, environmentalist, and chef Mary Bell assists food dehydration novices with her cookbook Mary Bell’s Complete Dehydrator Cookbook. Published by William Morrow and Co., Bell, who is a Wisconsin native with a master’s degree from St. Marys College, offers many recipes that allow people to avoid high quantities of fat and sugar. Her book covers the dehydration of fruits, vegetables, meats, and even fish. People who follow her recipes will learn to create candies, spices, jerkies, fruit sugars, and corn chips. Her book is intended to assist people in avoiding the fat and sugar contents that are often found in commercially sold foods, as well as strengthening their grocery budgets by making and using long-lasting food themselves.
People who have purchased this book and have used the recipes found within give this book and its author favorable reviews. Reviewers note that the book provides with insightful and clever tips on how to dehydrate food, as well as create dishes and new items with the foods that they dehydrate. The book is available in hardcover on most online book retailers.
Author Deanna DeLong offers another cookbook to people seeking to know how to dry food items. Her book, How to Dry Foods, offers step-by-step recipes for drying foods that range from nuts, fruits, spices, and meats. DeLong exhibits her two decades of food dehydration expertise in her book. She is also renowned as a food dehydration lecturer and consultant to food manufacturers throughout the world.
DeLong also goes into depth about food dehydration equipment, which food dehydrators are the best ones to buy, and how to care for the machines after using them. She explains to readers the processes involved in dehydrating foods and suggests tips for how to treat foods both before and after dehydrationg them. She includes reference charts, pictures, and food safety tips in her cookbook. She even suggests various craft projects that can include the use of dehydrated food.
Reviewers of DeLong’s book note that the book is a must-have for people who are serious about their pursuits in food dehydration. Readers appreciate that DeLong has taken effort to explain the processes involved in creating dehydrated food, as well as her offering tips for how to select and care for food dehydrators.