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The Dehydrator Bible (Anglais) Broché – 28 mai 2009

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Book by MacKenzie Jennifer Nutt Jay Mercer Don

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Commentaires client les plus utiles sur (beta) 337 commentaires
338 internautes sur 341 ont trouvé ce commentaire utile 
Keep this one in the kitchen! 23 avril 2010
Par Hazelnut - Publié sur
Format: Broché Achat vérifié
I have several pretty good books about dehydrating foods, but this one is hands down the best I've found! Even if it didn't offer recipes (400 of them!) it would still be an excellent resource for drying foods. When I want to know about a book before buying it, I add it to my "wish list", then request it through my local library. After reading the library copy I decide whether to buy it or just delete if from my list.

The Dehydrator Bible is a definite keeper!

This is a later addition to my review above. There seems to be some confusion concerning the title of the book and what it is actually about. It's literally two books in one: part One gives you the "how-to" for dehydrating, then Part Two offers recipes to use your own dehydrated food.

I still give it 5 stars!
457 internautes sur 482 ont trouvé ce commentaire utile 
Not what I thought it would be. 5 février 2010
Par J. Hampton - Publié sur
Format: Broché Achat vérifié
It was not what I thought it would be. I assumed it was a book with different ways to dehydrate foods - seasonings etc - or different foods that could be dehydrated. Instead it is a book of recipes to cook using already dehydrated foods.
55 internautes sur 57 ont trouvé ce commentaire utile 
Everything You Need to Know About Dehydrators and Using Dried Food 31 juillet 2012
Par Lynne E. - Publié sur
Format: Broché Achat vérifié
THE DEHYDRATOR BIBLE is exactly what I hoped it would be when I ordered it: An excellent dehydrating reference and recipe book that supplements the brief "getting started" guide that came in the box with my Nesco FD-75PR 700-Watt Food Dehydrator.

The book begins with a clear, easy-to-understand chapter that explains how drying works, how to tell when food is dry enough, how to store dried food properly, and when to rehydrate food. It also includes general troubleshooting tips.

Next, the book has useful charts that tell you how to handle dehydration for specific herbs (e.g., cilantro, mint, parsley), fruits (e.g., cherries, citrus fruits, peaches, pineapple), and vegetables (e.g., asparagus, radishes, sweet potatoes, tomatoes). For each type of produce, the authors discuss preparation (peel, cut into quarters, etc.), drying (how to arrange on trays, what temperature to use), time (hours required for drying), doneness test (e.g., plums should feel dry and leathery), and tips (e.g., blue or Italian plums give the nicest texture). The book has similar charts for beans, tofu, grains, and dairy products. It also includes a chapter on methods for dehydrating meat, poultry, and fish.

The bulk of the book has recipes for cooking "at home" and "on the trail" with dehydrated foods. These recipes are interesting to me, even though I intend to use my dehydrator mostly for fixing fruit snacks, beef jerky, and dried herbs. Should I end up with too many dried peach slices, for example, I can use them to make "Warm Peaches With Ginger". Also, there are a couple of sections of full-color photographs of selected prepared recipes--these, of course, are more or less obligatory in any food book that calls itself a "bible".

The last part of the book briefly discusses other uses for a dehydrator, including making cat and dog treats, crafts items (e.g., Christmas ornaments), and gifts (e.g., soup mix, herb teas). I like this book a lot--it's a useful, encyclopedic kitchen reference to be kept right next to my dehydrator.
224 internautes sur 249 ont trouvé ce commentaire utile 
Not what I was looking for...... 4 juin 2010
Par TomGregg - Publié sur
Format: Broché
Only about 20% of this book (74 pages) is about how to dehydrate foods, the techniques involved, tips and so on. The bulk of the book (pages 75-360) is a collection of recipes using foods that have already been dehydrated. It's not a how to book on dehydrating as much as it's just another recipe book. 3 stars 'cause I'm a nice guy.
39 internautes sur 41 ont trouvé ce commentaire utile 
Absorbing 5 février 2011
Par J. Tarkenton - Publié sur
Format: Broché Achat vérifié
Anyone who spends an inordinate amount of time running dehydrators in their garage and more drying experiments in the backyard, only to spend more hours logging data into spreadsheets, as co-author Don Mercer woefully admits, has my sit up and take notice attention. However, the dehydrating particulars in the first section of the book seem to gloss over the "why" aspect of dehydration and concentrate on the "how", leaving me with unanswered questions, hence the 4 star rating. I wish Mr. Mercer could have had more input in the book, I think he gladly would have addressed the "why" of things.
The recipe sections offer a delightful assortment of both home prepared and backpacking meals including Fisherman's Chowder and No Luck Chowder, for days when the fish aren't biting. One finds it hard to decide on the Fruit Bannock on a Stick or the Blueberry Cheesecake for trail goodies. The recipes span an eclectic variety of tastes from classic favorites to the more contemporary.
The mix of dishes, some using all dried ingredients and others incorporating some fresh, provide a provocative view of recipe possibilities for utilizing shelf stable and dry store foods. The food storage enthusiast has much material here to become "absorbed" in.
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