Description
This is one of our most popular books – now in a revised and expanded edition!
This book methodically walks you through proven techniques for achieving the best results when drying different types of produce. Use the knowledge to preserve your kitchen garden crops, make your own outdoor food, or explore exciting new flavors in your cooking.
You will learn how to dry simple ingredients such as fruit, root vegetables and mushrooms, but also more advanced foods such as fish, eggs, meat and chicken. The book contains recipes for energy bars, broths and homemade jerky. An entire chapter is devoted to different types of food dehydrators.
IN Dry food author Eric Tornblad summarizes the results of more than fifteen years of experience and hundreds of hours of experimenting with dried foods. Eric has also written the books Mountain Food, Quick Cooking on the Go and Fire Food.
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