The Dehydrator Bible: Includes Over 400 Recipes

A New 2nd Edition of the Bestselling Book in its Field -- 100,000 in Print.

Unlock the ancient art of food preservation with the latest edition of The Dehydrator Bible, expertly revised and packed with fresh insights, new recipes, and updated techniques. Whether you're a beginner or a seasoned pro, this comprehensive guide is your ultimate resource for making the most out of your dehydrator.

What's New in the 2nd Edition:

• Up-to-Date Dehydrating Tips Discover the most current best practices for safe, efficient food dehydration and long-term storage.
• Expanded Recipe Collection Enjoy 40 brand-new recipes, including tasty Snacks, Leathers, Jerkys, and even Pet Treats your furry friends will love!
• Comprehensive Drying Guides Clear, easy-to-follow instructions and drying times for every type of dehydrator -- perfect for all experience levels.
• 200+ Recipes for Dehydrating From herbs and seasonings to fruits, veggies, meats, and fish, learn to dehydrate a wide variety of foods.
• Delicious Dishes Using Dehydrated Ingredients Over 200 recipes that show you how to incorporate your homemade dehydrated foods into everyday meals -- perfect for home cooking, RV adventures, camping, or boat trips.

The Dehydrator Bible 2nd Edition is more than just a cookbook -- it's your all-in-one guide to mastering food preservation, saving money, and enjoying nutritious, homemade snacks anytime, anywhere.

Whether you're looking to store summer's bounty or make healthy, on-the-go snacks, this updated edition has everything you need. Get your copy of The Dehydrator Bible 2nd Edition today and start preserving the flavors of nature with confidence!

Jennifer MacKenzie is a professional home economist specializing in recipe development, testing and editing. She is the author of seven other cookbooks.

Jay Nutt is a former chef and restaurateur and co-author of The Complete Trail Food Cookbook and Sous Vide Basics.

Don Mercer Ph.D., P. Eng., is a professional engineer and an associate professor in the Food Science department at the University of Guelph.