Description

by Barbara Densley

New Concepts in Dehydrated Food Cookery has excited homemakers across the nation! Why? Because it tells them how to use dehydrated foods successfully in day-to-day cooking. No more “far out” menus! No more serving meals based on “survival food” dishes. This book incorporates dehydrated foods into the usual family kitchen routine, and makes their usage a trouble-free daily occurrence. But that’s not all. This book brings you up-to-date on the latest in food dehydration theory; dehydration equipment, such as solar dehydrators, microwave dehydration; convection oven dehydration; the use of moisture probes, and useful features on new home dehydrators. It tells what’s new in pretreatment of vegetables and fruits, and describes new techniques with foods such as apple snacks, apricots, banana chips, cherries, leathers, sweet potatoes, tomatoes, yogurt, and zucchini. And it suggest new ways to prepare fruits and vegetables to make them dehydrate faster. Corrections for cooking with dehydrated foods at high altitudes are explained. New food storage techniques are recommended, and new reconstitution methods are described which make it possible to substitute dehydrated foods for fresh foods in favorite family recipes. And then comes part 2—more than 325 delectable recipes that integrate dehydrated foods into all kinds of tasty dishes. These recipes are simple to prepare, but they’re super yummy! New Concepts in Dehydrated Food Cookery has answers galore—even to questions you never thought to ask! Use the knowledge this book provides—it will open up a whole new world of culinary delights!

Chapters Include:

1. What’s New in Theory
2. What’s New in Dehydration Equipment
3. What’s New in Pretreatment
4. What’s New with Individual Foods
5. What’s New in Food Preparation
6. Guidelines for Food Purchasing
7. High Altitude Corrections
8. What’s New in Storage
9. What’s New in Reconstitution

Hundreds of delicious recipes

5″ x 8″ paperback

191 pages