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Preserve It Naturally: A Complete Guide to Food Dehydration
Download Preserve It Naturally: A Complete Guide to Food Dehydration
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4th. Edition - Softback - 8 1/2 x 11 - 192 pages - Full Color This is our New Edition complete with a Chapter on Raw and Living Foods and more Recipes... Recipes for raw foods, hot/cold appetizers, soups, salads, main/side dishes, sauces, beverages, desserts, snacks, trail mixes, breads, and more. Everything you wanted to know about dehydration and more can be found in this informative book. Chapters on fruits, vegetables, meats, fish, herbs, nuts, grains, dairy products, crafts, cake decorating, potpourri, sachets, macrame beads, dough art, wreaths, raw and living foods and much more.
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Product details
Paperback: 192 pages
Publisher: Prentice Hall; 3rd edition (February 2012)
Language: English
ISBN-10: 0835956067
ISBN-13: 978-0835956062
Product Dimensions:
10.9 x 8.6 x 0.5 inches
Shipping Weight: 1.4 pounds
Average Customer Review:
4.3 out of 5 stars
49 customer reviews
Amazon Best Sellers Rank:
#162,207 in Books (See Top 100 in Books)
If you're looking for an in-depth guide to preparing various food products, this is just alright. I bought this book because I wanted to have a single go-to source for food dehydration. I wanted it to provide a variety of recipes for different combinations. I also wanted to learn what I could use to add flavor to dried veggies so I could eat them as healthy chip alternatives. This book didn't go into much detail on either option. In the end, I went online and watched YouTube videos, gleaned cooking websites for information, and consulted other dehydrating manuals available at the library. I chose this manual because I owned an Excalibur Dehydrator - however even the food temps it lists in the book are different than the temps recommended on the front of my machine.Secondly, do not expect this to be a well-edited manual. It appears that they took shortcuts with regards to proofreading - and it shows. For example, if you turn to the section on fruit leather, instead of suggesting "turn the tray 180 degrees" it says "turn the tray 180F/82C" as no one bothered to proofread the auto-correct feature. Additionally, the index is poorly done, in my opinion. For example, fruit leather lists a few different page ranges. The first - as far as I can tell - merely refers to a "leathery texture" when a non-fruit-leather item is dry, one gives a brief overview of fruit leather composition, and the third is a two page photograph showing one example of fruit leather - which actually comes a few pages AFTER the fruit leather page. They also omitted pages from the index which do actually discuss fruit leather. Finally, I loathe how the fruits & vegetable section is laid out. Rather than list fruits and veggies alphabetically, they're listed as "excellent, good, fair, poor etc." for dehydrating. This means that every single time I want to find one of them, I have to waste time thumbing through their multi-page chart. I couldn't care less if celery is a poor item to dehydrate - I grew up having it in soups so it's something familiar and it works for me. It's a good thing to include in the description or perhaps with a G/F/P mark next to it - but to set up the entire section based upon this rather than the alphabet is neither user friendly nor logical.When I pay for a cookbook of any nature (especially one at this price point) I expect it to go far above and beyond what I can find for free online. This didn't meet that standard. Perhaps, if I had wanted this guide for things like sprouting, flower drying, "living foods" etc., it may have been more useful. It appears though that those sections are quite brief. Over the next few years of dehydrating, I will probably find a use for a few more recipes (if I don't cast it aside due to the poor editing), but I doubt it will ever pay for itself.
As a chef instructor at a high school level skills center, we always enforce "use it or lose it". Since I have made jerky long before entering the culinary field and occasionally dried my own herbs, I really wanted to expand. I bought the Excalibur dehydrator and I've been absolutely thrilled with the performance. Having this book to go with it is a boon!Just recently, in my own refrigerator, I had a fair amount of spinach which was about to be on its last legs. Not having anything in mind for the product I thought about drying it. Since my family is a family of hikers and backpackers, dehydrated food in the house is nothing new. Anyway, I checked out the book, found the page on spinach, set the dials and timer accordingly and let 'er fly. Now I'll say this. The spinach wasn't totally dried according to the original plan. But that's what this is all about, learning! I added a few more hours, turn the heat up one notch and let 'er rip. This time my seven trays of spinach dried to a nice crisp, chip-like consistency. I'm impressed!Being that this is a long weekend and we've been cutting back on our uses of fresh herbs, I brought home some fresh oregano and fresh thyme. My dining room, where the dehydrator is located, has this wonderfully herby smell to it right now.This book is fantastic. It gives you the predicted times and heat levels for your dryer. I would certainly venture to say this book would be useful to people who don't own the Excalibur brand but want more accurate information. Yes, as someone has mentioned, the internet is GLUTTED with recipes for drying things. And we ALL know we can believe EVERYTHING we read on the web, right?!
Warning: despite the fact that this product page says it's for the 4th edition from 2012, I ordered it from two different sellers and received the 3rd edition from 2010. If you really want the 4th (newest) edition, you may want to contact some sellers first to see who actually has the correct edition. It's pretty frustrating. So keep in mind that my review is of the 3rd edition.While there is a lot of information in this book, I agree with other users who complained about the way it is organized. It's not very easy to find information about, say, dehydrating tomatoes. The authors have organized it according to how well they think a particular item dehydrates, instead of alphabetically. Also, I found that some of the information listed under the individual fruits and vegetables conflicts with what's stated in the summary tables or is just missing.Also, there is a chapter on dehydrating grains and dairy products. I have no idea why those two things would be put together in one chapter, as they have nothing in common. Then once you read the chapter, you see that they don't actually give you instructions for dehydrating dairy and eggs, so the chapter title itself is misleading. They say that special equipment is required and home dehydrators should not attempt to dehydrate these things! What this chapter actually contains is instructions for using your dehydrator as an incubation chamber for yogurt and a couple of types of simple cheeses. Their "cottage cheese" recipe says you can add either yogurt, buttermilk, or rennet to milk to make cottage cheese. I would think these things would produce very different cheeses. I'm not sure how much I trust their recipes given the general kookiness of this book. I don't have a lot of confidence about it.
We got this to go along with our new Excalibur dehydrator, and it is great - complete guide and background into the dynamics of selection, preparation, and storing of dehydrated fruits, veggies, herbs, spices, meats, ...well, anything! It includes timings for various zones in the U.S. based on relative humidity as a means of helping you gauge how long each type of food might need to reach full dryness, though of course seasonalities and other conditions affect it - which it discusses in detail. In short, a great reference guide.
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