Dehydrator Cookbooks – Two Essential Books You Should Know About
When shopping for a dehydrator cookbook, there are two that stand above the rest. With the help of Mary Bell’s Complete Dehydrator Cookbook and Deanna Delong’s How to Dry Foods, you’ll be dehydrating like a pro in no time. Most new dehydrators come with small instruction booklets, but if you want to take your food drying to the next level, you’ll find one or both of these titles to be indispensable.
The Complete Dehydrator Cookbook
Mary Bell’s book is strategically divided into two parts: the actual food dehydration and recipes to use the dehydrated food in. The book is suitable for beginners and food preservation enthusiasts as it provides a brief history of food dehydration. As an added bonus, she includes information on the various types of dehydrators and explains the technology behind them.
Bell provides detailed instructions as to how you prepare and dehydrate foods as well as how to make leather. Bell provides easy to make and satisfying recipes using dried food products. She explains how you can use dehydrated foods in soups and appetizers, main courses, salads, and sauces. Bell then discusses how you can make desserts; breads, beverages, and syrups from the home-dried ingredients. With the right appliance and culinary creativity, you can easily learn how to make dried apple rings, candied apricots, jerkies, sun-dried tomatoes, corn chips, and so much more.
Bell deviates from the norm and provides recipes for items you won’t find anywhere else, such as fish jerky and tofu chips. While the Complete Dehydrator Cookbook is well written and detailed, the book could use more recipes and fewer instructions. However, it’s certainly ideal for beginners. The popular author also provides tips and tricks throughout the book.
How to Dry Foods
In Deanna Delong’s book, How to Dry Foods, she takes a different approach to the dehydration concept. She provides over 100 mouth-watering recipes while giving professional advice and instructions as to how you dehydrate foods. Delong provides readers systematic instructions and is perfect for a beginning dehydrator. She covers the latest dehydration equipment and provides new and improved dehydrating techniques. Using a reference strategy, Delong provides easy to read tables and at-a-glance charts. Delong goes the extra mile by providing safety information and extra chapters, such as making crafts with dehydrated foods.
You may be surprised what you can do with dehydrated foods, however; Delong explains how you can stuff and steam dehydrated foods and turn them into a five star main course. While Delong references certain products, it’s evident that she’s not trying to sell them to you, but rather provide real-life advice. The pictures offer a second way to guide you through the drying process. Interestingly, Delong notes that certain foods do not dry well and retain more liquid. With more than one hundred recipes, you’re bound to make more than just jerky and banana chips.
Food Dehydrator Reference Books
Throughout both books, each of the authors incorporates the value of dehydrated foods. As opposed to other food-saving methods, dehydration allows you to encapsulate and savor all of the foods natural nutrients. By dehydrating foods, you are saving money, gaining energy, and eating tastier foods. In many respects, dehydrated foods are more flavorful because when the water evaporates, the natural flavors are intensified.
If you could buy only one dehydrator cookbook, you really can’t go wrong with either. But if you’re the type who loves to read as much as you can about things, you’ll likely end up buying both. With both titles, you’ll have a complete dehydrator reference library in the kitchen. These are the best best titles and I’m sure you’ll find them very helpful as you start or continue your food dehydrating activities.