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Making and Using Dried Foods
Overview
From the publisher
Whether you use a commercial dehydrator or make one yourself using the plans given in this book, it’s never been simpler to dry and store fruits, vegetables, grains, meats, and herbs.
Copyright © 1994 Storey Publishing
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- Day of Honey
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- Hey Mr. Green
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- History in a Glass
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- Home Made
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- In Defense of Food
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- Indulge
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- Into the Vietnamese Kitchen
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- Italian Food
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- Menus from an Orchard Table
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- Mostly Mediterranean
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- My Chocolate Bars
- My Family Table
- My Favorite Ingredients
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- Roasting
- Robin to the Rescue
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- Salted
- Salumi
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- Sear, Sauce, and Serve
- Season to Taste
- Seasonal Fruit Desserts
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- Second Helpings of Roast Chicken
- Secret Ingredients
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- Serious Pig
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- Sweet!
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- The Italian Baker
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- The River Cottage Preserves Handbook
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- The Splendid Table’s How to Eat Supper
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- The Taste of Country Cooking
- The Taste of Place
- The Tea Deck
- The Tea Drinker’s Handbook
- The Tenth Muse
- The Thanksgiving Table
- The Thrill of the Grill
- The Trans Fat Solution
- The Treasury of Newfoundland Dishes
- The Tummy Trilogy
- The Unhealthy Truth
- The United States of Arugula
- The Urban Homestead
- The Value of Nothing
- The Vegetable Dishes I Can’t Live Without
- The Vegetarian Epicure
- The Vegetarian Epicure, Book Two
- The Vegetarian Family Cookbook
- The Vertical Farm
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- Thoroughly Modern Milkshakes
- Tiny Bubbles
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- Toast
- Tom Douglas’ Seattle Kitchen
- Tomatoland
- Too Many Cooks
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- Tuna
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- Unforgettable Desserts
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- Vanilla
- Vanilla
- Vegan Brunch
- Vegan Cookies Invade Your Cookie Jar
- Vegan Cooking for Dummies
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- Vegan Lunch Box
- Vegan Pie in the Sky
- Vegan Soul Kitchen
- Veganomicon
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