This is one of our most popular books - now in a revised and expanded edition!
This book methodically goes through proven techniques to achieve the best results when drying different types of raw materials. Use the knowledge to preserve the kitchen garden's crops, make your own outdoor food or explore new exciting flavors in your cooking.
You will learn how to dry simple ingredients such as fruit, vegetables and mushrooms, but also more advanced foods such as fish, eggs, meat and chicken. The book contains recipes for energy cakes, broths and homemade jerky. An entire chapter is devoted to different types of food dryers.
I Dry food summarizes author Eric Tornblad the results of more than fifteen years of experience and hundreds of hours of experimentation with dried foods. Eric has also written the books Fjällmat, Snabblagat på tur and Eldmat.
