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The Beginner's Guide to Dehydrating Food: How to Preserve All Your Favorite Vegetables, Fruits, Meats, and Herbs
This essential companion for putting your food dehydrator to work features instructions and techniques for drying all the most popular fruits and vegetables, along with meat and herbs. You’ll learn to dry fruits and vegetables at their peak, giving you an easy and economical way to stock your pantry with apple rings, mango slices, banana chips, dried soup beans, tomatoes, and much more for year-round enjoyment. In addition, drying guidelines for specialty items like meat jerky, fruit leather, dried herb and spice mixtures, backpacking meals, and even baby food round out this friendly handbook.
320 pages, Paperback
First published June 11, 2014
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Displaying 1 - 30 of 36 reviews
June 28, 2020
Thorough and useful for beginners
June 25, 2014
From using the sun to building a homemade dehydrator to using the oven to using a store bought dehydrator, Teresa covers the various methods of dehydrating, and she even goes over how to build your own dehydrator. In other words, she starts off the book with an introduction to dehydrating foods including tips on equipment and methods utilized in the process of food dehydration.
From there, she jumps into dehydrating
Fruits
Vegetables
Herbs and Spices
Meat and Poultry
Leathers, Baby Food, and Prepared Foods
Snacks, Cereal, and Specialties
Dried-Food Mixes for Pantry, Gifts, and Camping
Each chapter includes instructions for dehydrating a variety of items using a dehydrator/convection oven, the sun, or a regular oven. It describes how to test for doneness, the expected yield, and suggestions for use of the dehydrated item. The most unique aspect of this book is that it goes beyond simply dehydrating food to actually using the food that you dehydrated. It has a wide variety of recipes for using your dehydrated foods. It even includes a section on other ways to use your dehydrator such as using it to make yogurt.
I’ve been dehydrating foods on a regular basis for a couple of years now, but I’m not always creative when it comes to using those beautifully dehydrated foods. You can tell you dehydrate a lot of food when your niece looks into your pantry and states that you have a lot of dried food. When she asked what I did with it all, I allowed her to sample some of the dried fruit which was a hit, but I knew that I wasn’t using the food to its fullest potential. The recipes in this book helped me to think outside of the box for using those dried foods in my pantry.
Did you know that dehydrated eggplant actually works better in an eggplant dish as it retain a firmer texture than its fresh counterpart? I didn’t know until I read this book. Little tips like that make this book a valuable resource for any kitchen. If you’re looking for ideas on how to use some of your dehydrated food stores, you’ll want to check out the recipes in this book. If you want healthier and better tasting alternatives for camping/backpacking trips, this book is probably for you. I can’t wait to try out more recipes as I put away more of our summer bounty.
Disclosure: I received a copy of this book to help facilitate the writing of a frank and honest review. A positive review is not required nor guaranteed. All opinions are my own.
From there, she jumps into dehydrating
Fruits
Vegetables
Herbs and Spices
Meat and Poultry
Leathers, Baby Food, and Prepared Foods
Snacks, Cereal, and Specialties
Dried-Food Mixes for Pantry, Gifts, and Camping
Each chapter includes instructions for dehydrating a variety of items using a dehydrator/convection oven, the sun, or a regular oven. It describes how to test for doneness, the expected yield, and suggestions for use of the dehydrated item. The most unique aspect of this book is that it goes beyond simply dehydrating food to actually using the food that you dehydrated. It has a wide variety of recipes for using your dehydrated foods. It even includes a section on other ways to use your dehydrator such as using it to make yogurt.
I’ve been dehydrating foods on a regular basis for a couple of years now, but I’m not always creative when it comes to using those beautifully dehydrated foods. You can tell you dehydrate a lot of food when your niece looks into your pantry and states that you have a lot of dried food. When she asked what I did with it all, I allowed her to sample some of the dried fruit which was a hit, but I knew that I wasn’t using the food to its fullest potential. The recipes in this book helped me to think outside of the box for using those dried foods in my pantry.
Did you know that dehydrated eggplant actually works better in an eggplant dish as it retain a firmer texture than its fresh counterpart? I didn’t know until I read this book. Little tips like that make this book a valuable resource for any kitchen. If you’re looking for ideas on how to use some of your dehydrated food stores, you’ll want to check out the recipes in this book. If you want healthier and better tasting alternatives for camping/backpacking trips, this book is probably for you. I can’t wait to try out more recipes as I put away more of our summer bounty.
Disclosure: I received a copy of this book to help facilitate the writing of a frank and honest review. A positive review is not required nor guaranteed. All opinions are my own.
September 2, 2019
I was wanting a dehydrator for quite some time, and so I bit the bullet last year. My father-in-law sent me some money for my birthday and so I bought a nice, 6 tray electric dehydrator. That's where this cookbook comes in. I LOVE this book!!
The book is laid out in an easy to use format.
Chapter 1 - Drying Foods at Home
Chapter 2 - Basic Methods
Chapter 3 - Equipment
Chapter 4 - Fruits & Vegetables A to Z
Chapter 5 - Herbs & Spices
Chapter 6 - Meat & Poultry
Chapter 7 - Leather, Candied Fruits & More
Chapter 8 - Recipes Using Your Dehydrated Foods.
I love that the fruits & veggies chapter is A-Z. It makes it quick and easy to find what you're wanting to dehydrate. I've done apples, strawberries, blueberries, carrots and mushrooms so far. They have all turned out fantastic. I love having the mushrooms and carrots for soups and stews. Fried, dried apple pies are a classic from the South where I'm from, and dried blueberries and strawberries are great for granolas, adding to baked goods and more.
There is a wealth of information in this book. I had no idea that you could dry tomato paste! Use 1 tablespoon droplets and when you have a recipe that calls for it, just add one dried droplet! I haven't done this yet, but I certainly plan to!!
This book is wonderful for anyone wanting to get into drying foods. It's a great method of preservation and you can find all you need between the covers of this book. I highly recommend it!!
I received a copy of ths book from Storey Publishing for my honest review. All thoughts and opinions are my own.
The book is laid out in an easy to use format.
Chapter 1 - Drying Foods at Home
Chapter 2 - Basic Methods
Chapter 3 - Equipment
Chapter 4 - Fruits & Vegetables A to Z
Chapter 5 - Herbs & Spices
Chapter 6 - Meat & Poultry
Chapter 7 - Leather, Candied Fruits & More
Chapter 8 - Recipes Using Your Dehydrated Foods.
I love that the fruits & veggies chapter is A-Z. It makes it quick and easy to find what you're wanting to dehydrate. I've done apples, strawberries, blueberries, carrots and mushrooms so far. They have all turned out fantastic. I love having the mushrooms and carrots for soups and stews. Fried, dried apple pies are a classic from the South where I'm from, and dried blueberries and strawberries are great for granolas, adding to baked goods and more.
There is a wealth of information in this book. I had no idea that you could dry tomato paste! Use 1 tablespoon droplets and when you have a recipe that calls for it, just add one dried droplet! I haven't done this yet, but I certainly plan to!!
This book is wonderful for anyone wanting to get into drying foods. It's a great method of preservation and you can find all you need between the covers of this book. I highly recommend it!!
I received a copy of ths book from Storey Publishing for my honest review. All thoughts and opinions are my own.
December 7, 2019
Having recently obtained a Nesco food dehydrator, I was looking for a book that would provide some inspiration and I was able to get "The Beginner's Guide to Dehydrating Food" from my local library. The book provides a concise overview on the subject matter, breaking each of the chapters into the specific food types. Perhaps the best section was devoted to the individual fruits and vegetables, as there were many of them listed, however, much of the material was repetitious.
The photography for the book was well done, emphasizing a clean, white look. Not surprisingly there was an abundance of photos of dried fruits, vegetable, herbs and meats.
The book is a decent introduction to the subject matter at hand, however, I was already aware of most of the material by just doing some cursory Google searches before reading the book.
One nice element of the book was the inclusion at the back of the book for making your own food dehydrator.
The photography for the book was well done, emphasizing a clean, white look. Not surprisingly there was an abundance of photos of dried fruits, vegetable, herbs and meats.
The book is a decent introduction to the subject matter at hand, however, I was already aware of most of the material by just doing some cursory Google searches before reading the book.
One nice element of the book was the inclusion at the back of the book for making your own food dehydrator.
January 22, 2019
This is a beautifully photographed book. I really appreciated so many great photos of what foods looked like before and after dehydrating. It's a great book for me as a beginner -- easy to use, easy to look through. I'm using a dehydrator, but this book also includes instructions for oven and sun drying.
My only complaint would be that I do wish there were more recipes for soup mixes, instant meals, and crackers -- but that might be beyond the scope of this volume. There's a lot of good, well-organized information here.
My only complaint would be that I do wish there were more recipes for soup mixes, instant meals, and crackers -- but that might be beyond the scope of this volume. There's a lot of good, well-organized information here.
December 21, 2018
This is a detailed guide for those interested in preserving food through the art of dehydration or drying. It covers fruits, vegetables, meats, and herbs. Included are some recipes for using these foods as well as tips on storage and re-hydration. Also good for the survivalist.
Read
April 4, 201950/51, 56/57, 62/63, 86/87, 88/89, 106/107, 116/117, 122/123, 127, 144/145, 151,152/153
Book has photos showing how food looks prior to dehydrating and when it's done. Informative, great for beginner,
Book has photos showing how food looks prior to dehydrating and when it's done. Informative, great for beginner,
July 24, 2019
This book should come with every dehydrator! It holds so many dehydrating secrets (all conveniently sorted) that will help you optimize your dehydrator. I definitely want this book with my cookbooks.
May 28, 2025
I got a dehydrator a while ago and just started using it. Since I had no prior experience with dehydrating, I wanted to learn the basics and get some ideas for things I could do. This book was recommended. For the most part, it had a lot of helpful basic information.
However, I encountered a few pieces of potentially dangerous advice and some blatant pseudoscience. Considering that food poisoning kills nearly half a million people each year, the dangerous advice is literally life-threatening (see WHO).
Imagine you walked into an elementary school classroom and heard the teacher saying the following with a straight face: “Although some astronomers think that the moon is made of rock, astrologers counter that if it were rock, it would not have craters in it so it must be made of cheese.” And the, imagine that teacher moving on to the next point and never challenging the pure pseudoscience of what she just said. That is exactly what this book did, but with raw foodism instead of astrology. Here is a direct quote from this book: “Although some authorities feel that bacteria present in the food might pose a health risk in foods dried at these low temperatures, raw foodists counter that if the produce has been grown naturally and is well washed before drying, the risk is minimal to nonexistent.”
Raw foodism is pseudoscience. The British Dietetic Association explicitly warns people to avoid a raw food diet (see British Dietetic Association). Raw foodism had been shown to “diminish intake of essential minerals and nutrients” as well as “impair the development of children and infants” (see Journal of the American Dietetic Association & ScienceDirect). The claims of raw foodism are based on pseudoscience (see Scientific American). She later gave raw-food–curious readers a false sense of security along with a recommendation to waste extra money: “Use only scrupulously fresh vegetables — preferably organic — and adhere to rigorous standards of cleanliness to reduce your risk of foodborne illnesses.”
Organic farming often uses manure as fertilizer, which can introduce pathogens like E. coli, Salmonella, and Listeria. Systematic reviews and large studies have found no consistent evidence that organic foods result in fewer foodborne illnesses compared to conventional foods. Eating raw vegetables—regardless of whether they are organic or conventional—carries a higher risk of foodborne illness because cooking is one of the most effective ways to kill pathogens. While cleanliness is important, it cannot eliminate pathogens that may be present inside the produce or that are resistant to washing. Relying solely on washing and freshness, especially for raw foods, is not a sufficient food safety strategy. (see Mayo Clinic, Harvard Health, NutritionFacts.org, Journal of Culinary Science & Technology, & Stanford Health Policy)
When discussing currants, the author mentioned “studies reporting that compounds in black currants may help prevent Alzheimer’s and other diseases.” She neglected to mention that these studies are in mice, and there are no large, controlled clinical trials. There’s a whole lot of things that affect mice but not humans, and there’s a reason why we don’t just do a few small-scale preclinical mouse trials before concluding that something is a scientific fact.
This book’s failure to challenge unscientific claims or distinguish between evidence-based advice and pseudoscience reflects a troubling lack of scientific literacy. At a time when misinformation about food, health, and nutrition can spread rapidly and have serious consequences, authors—especially those writing instructional guides—have a responsibility to apply critical thinking and consult credible scientific sources. Presenting debunked ideas alongside legitimate information without clarification does more than mislead readers; it undermines public understanding of science and endangers health.
(with help from Nate Tricowi)
However, I encountered a few pieces of potentially dangerous advice and some blatant pseudoscience. Considering that food poisoning kills nearly half a million people each year, the dangerous advice is literally life-threatening (see WHO).
Imagine you walked into an elementary school classroom and heard the teacher saying the following with a straight face: “Although some astronomers think that the moon is made of rock, astrologers counter that if it were rock, it would not have craters in it so it must be made of cheese.” And the, imagine that teacher moving on to the next point and never challenging the pure pseudoscience of what she just said. That is exactly what this book did, but with raw foodism instead of astrology. Here is a direct quote from this book: “Although some authorities feel that bacteria present in the food might pose a health risk in foods dried at these low temperatures, raw foodists counter that if the produce has been grown naturally and is well washed before drying, the risk is minimal to nonexistent.”
Raw foodism is pseudoscience. The British Dietetic Association explicitly warns people to avoid a raw food diet (see British Dietetic Association). Raw foodism had been shown to “diminish intake of essential minerals and nutrients” as well as “impair the development of children and infants” (see Journal of the American Dietetic Association & ScienceDirect). The claims of raw foodism are based on pseudoscience (see Scientific American). She later gave raw-food–curious readers a false sense of security along with a recommendation to waste extra money: “Use only scrupulously fresh vegetables — preferably organic — and adhere to rigorous standards of cleanliness to reduce your risk of foodborne illnesses.”
Organic farming often uses manure as fertilizer, which can introduce pathogens like E. coli, Salmonella, and Listeria. Systematic reviews and large studies have found no consistent evidence that organic foods result in fewer foodborne illnesses compared to conventional foods. Eating raw vegetables—regardless of whether they are organic or conventional—carries a higher risk of foodborne illness because cooking is one of the most effective ways to kill pathogens. While cleanliness is important, it cannot eliminate pathogens that may be present inside the produce or that are resistant to washing. Relying solely on washing and freshness, especially for raw foods, is not a sufficient food safety strategy. (see Mayo Clinic, Harvard Health, NutritionFacts.org, Journal of Culinary Science & Technology, & Stanford Health Policy)
When discussing currants, the author mentioned “studies reporting that compounds in black currants may help prevent Alzheimer’s and other diseases.” She neglected to mention that these studies are in mice, and there are no large, controlled clinical trials. There’s a whole lot of things that affect mice but not humans, and there’s a reason why we don’t just do a few small-scale preclinical mouse trials before concluding that something is a scientific fact.
This book’s failure to challenge unscientific claims or distinguish between evidence-based advice and pseudoscience reflects a troubling lack of scientific literacy. At a time when misinformation about food, health, and nutrition can spread rapidly and have serious consequences, authors—especially those writing instructional guides—have a responsibility to apply critical thinking and consult credible scientific sources. Presenting debunked ideas alongside legitimate information without clarification does more than mislead readers; it undermines public understanding of science and endangers health.
(with help from Nate Tricowi)
May 14, 2025
Holy ----, this was super helpful! My mum recently discovered - after, like, 30 years LOL- that she can use her dehydrator for more than just apple slices, so I was looking for a beginner's guide she might like. This fits the bill beautifully. It's got instructions for sun, oven, and dehydrator drying, instructions on preparing each food, rehydrating them, and how they can be used (never would have guessed that ground papaya seeds are a meat tenderizer), the foods are all in alphebetical order and thus easy to find quickly, and there are recipes for spice blends, jams, candied fruits, soups-in-a-jar, main courses, etc. It even has the plans for building a homemade dehydrator.
December 22, 2020
This is probably the best book on dehydrating food that I've read. There are great photos of the dehydrated food that gives the reader fabulous information without reading a single word. The A-Z chapter on individual foods to dehydrate make looking for information easy- and the information given is clear cut, easily understood, and important.
If I was going to buy one book on food dehydration, this would be the one.
If I was going to buy one book on food dehydration, this would be the one.
March 10, 2023
Goes into detail about different drying methods, how to dry each fruit and veggie with each method and how it is supposed to feel when dehydrated enough for safe storage. Goes through a long list of fruits and veggies. A good dehydrating companion book for the person looking to save a bunch of food or preserve their garden harvest.
Read
October 4, 2023Soon after I started thinking I should add dehydrating to my preserving skills, I spotted this book on display at the library. The layout and the information are very user friendly—this may go on my list of books to buy my own copy.
September 18, 2018
Liked, but didn't try any of the suggestions. Will stick to having Irene just make jerky with our dehydrator, probably.
October 6, 2018
Nice over view of each ingredient and other recipes follow. Could use more photos.
March 12, 2022
Very nice photos, well laid out. A little repetitive.
Read
October 26, 2022If I was ready to dehydrate food, then this book would be insanely helpful.
September 25, 2026
Some interesting recipes. Lots of different fruits and vegetables that many other books do not cover.
January 1, 2025
Great beginner book!
I am so happy with this book. I see I will be referring to it quite often on my dehydrating journey.
I am so happy with this book. I see I will be referring to it quite often on my dehydrating journey.
July 4, 2014
I was sent a copy of the book for review though Net Galley, as always, all opinions are my own.
I've always had an interest in different methods of food storage and it's something I can thank my parents for. From a very young age I can remember my parents pulling out the canning supplies and food dehydrator in an effort to preserve their bounty from the garden and various hunting trips taken throughout the season. My brother and I were fortunate to be able to snack on apple or banana chips and even deer jerky rather than the junk food many of our peers grew up with. These experiences have stuck with me over the years and when my husband and I married in 2008 I decided to register for a food dehydrator.
We haven't used our dehydrator as much as I thought we might, at best we only pull it out a handful of times throughout the year. I'm a real pro when it comes to drying apples, bananas, jerky, or fresh herbs, but outside of that I'm really in need of some direction. One of the things I loved about The Beginner's Guide to Making and Using Dried Foods was how it was organized. It is broken down into chapters, the first few dedicated to the basics and equipment necessary for drying your own food at home. The rest of the chapters are broken down by type of food. You'll find the expected chapters on fruits, vegetables, herbs and spices, and meat and poultry, but what really makes this book useful are the chapters dedicated to uses outside the basics. You'll find information on fruit and vegetable leathers, snacks, cereal, and pasta, even baby food and that is only scratching the surface of what this book offers.
If you don't currently have a food dehydrator, but are still interested in drying foods at home this book covers methods for sun-drying and oven-drying, it even contains plans for building your own DIY dehydrator. Since reading it I've been inspired to pull out our dehydrator quite a bit more, it's given me the direction I need and even contains a wealth of recipes to help me use the food I've put up. If you've been considering other methods of food preservation outside of freezing and canning this book provides a great deal of insight and information on drying foods at home.
I've always had an interest in different methods of food storage and it's something I can thank my parents for. From a very young age I can remember my parents pulling out the canning supplies and food dehydrator in an effort to preserve their bounty from the garden and various hunting trips taken throughout the season. My brother and I were fortunate to be able to snack on apple or banana chips and even deer jerky rather than the junk food many of our peers grew up with. These experiences have stuck with me over the years and when my husband and I married in 2008 I decided to register for a food dehydrator.
We haven't used our dehydrator as much as I thought we might, at best we only pull it out a handful of times throughout the year. I'm a real pro when it comes to drying apples, bananas, jerky, or fresh herbs, but outside of that I'm really in need of some direction. One of the things I loved about The Beginner's Guide to Making and Using Dried Foods was how it was organized. It is broken down into chapters, the first few dedicated to the basics and equipment necessary for drying your own food at home. The rest of the chapters are broken down by type of food. You'll find the expected chapters on fruits, vegetables, herbs and spices, and meat and poultry, but what really makes this book useful are the chapters dedicated to uses outside the basics. You'll find information on fruit and vegetable leathers, snacks, cereal, and pasta, even baby food and that is only scratching the surface of what this book offers.
If you don't currently have a food dehydrator, but are still interested in drying foods at home this book covers methods for sun-drying and oven-drying, it even contains plans for building your own DIY dehydrator. Since reading it I've been inspired to pull out our dehydrator quite a bit more, it's given me the direction I need and even contains a wealth of recipes to help me use the food I've put up. If you've been considering other methods of food preservation outside of freezing and canning this book provides a great deal of insight and information on drying foods at home.
May 12, 2016
Title: The Beginner's Guide to Making and Using Dried Foods - Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun
Author: Teresa Marrone
Published: 6-11-14
Publisher: Storey Publishing LLC
Pages: 352
Genre: Cooking, Food & Wine
Sub Genre: Dehydrators; Kitchen Appliances; Fruits & Vegetables; Cookbooks;
ISBN: 9781612121796
ASIN: B00GU2RIMK
Reviewer: DelAnne
Reviewed For: NetGalley
My Rating: 4 1/2 Stars
.
I have been dehydrating fruits and meets for years. My family had trail mix long before it became a popular camping snack. I have never used the sun method discussed in the book. Nor have I ever dried herbs. Although I do not know why. I look forward to doing so now. I do not have a large herb garden, cilantro, sage, mint, spearmint, oregano and parsley. I also have wild garlic growing in an old pasture behind my home, Mushrooms from the woods and wild blue & blackberries. I was surprised to find the book mentioned many items that I have access to, but never thought to consider for drying. Then she discusses dehydrating pasta as well as how to rehydrate items and using them in recipes.
I never heard of dehydrating Sauer Kraut and some of the other items mentioned but the author is correct the lesser weight would be great for hiking and camping. I thing I could spend weeks during the different seasons to dry some of the various items to keep in my pantry in sealed containers and bags to use in mixes and other recipes in the winter months. I look forward to trying more of these ideas now that spring is here and the garden is starting to produce. My rating is 4 1/2 out of 5 stars.
Amazon link: https://www.amazon.com/dp/B00GU2RIMK/...
Barnes and Noble link: http://www.barnesandnoble.com/w/the-b...
GoodReads link: https://www.goodreads.com/book/show/1...
The Reading Room link: https://www.facebook.com/permalink.ph...
Author: Teresa Marrone
Published: 6-11-14
Publisher: Storey Publishing LLC
Pages: 352
Genre: Cooking, Food & Wine
Sub Genre: Dehydrators; Kitchen Appliances; Fruits & Vegetables; Cookbooks;
ISBN: 9781612121796
ASIN: B00GU2RIMK
Reviewer: DelAnne
Reviewed For: NetGalley
My Rating: 4 1/2 Stars
.
I have been dehydrating fruits and meets for years. My family had trail mix long before it became a popular camping snack. I have never used the sun method discussed in the book. Nor have I ever dried herbs. Although I do not know why. I look forward to doing so now. I do not have a large herb garden, cilantro, sage, mint, spearmint, oregano and parsley. I also have wild garlic growing in an old pasture behind my home, Mushrooms from the woods and wild blue & blackberries. I was surprised to find the book mentioned many items that I have access to, but never thought to consider for drying. Then she discusses dehydrating pasta as well as how to rehydrate items and using them in recipes.
I never heard of dehydrating Sauer Kraut and some of the other items mentioned but the author is correct the lesser weight would be great for hiking and camping. I thing I could spend weeks during the different seasons to dry some of the various items to keep in my pantry in sealed containers and bags to use in mixes and other recipes in the winter months. I look forward to trying more of these ideas now that spring is here and the garden is starting to produce. My rating is 4 1/2 out of 5 stars.
Amazon link: https://www.amazon.com/dp/B00GU2RIMK/...
Barnes and Noble link: http://www.barnesandnoble.com/w/the-b...
GoodReads link: https://www.goodreads.com/book/show/1...
The Reading Room link: https://www.facebook.com/permalink.ph...
March 15, 2014
This is a great how-to for anyone looking to start dehydrating foods. I have been using my dehydrator for making sweet potato and apple chips for the dog but never used it for myself. I had no idea that some fruits/vegetables needs extra prep work before you hydrate them. For instance there are some fruits that you need to blanch in a simple syrup instead of just putting it right in the dehydrator. I did not know this and would've done just that, put it in the machine and walk away.
Not only does this tell you how to prep the foods you may use but there are also instructions on how to reconstitute it as well as recipes to use them in. So this book really has a lot of information in it from start to finish.
The one thing that I would was by far the coolest though is the fact that the book covers different methods of dehydrating. You don't have to have a dehydrator to utilize the book because it has other options like using your oven or sun drying. It even tells you how to build your own dehydrator. This is definitely a nifty book to have in your back pocket for those of us who are just starting to get into dehydrating.
Not only does this tell you how to prep the foods you may use but there are also instructions on how to reconstitute it as well as recipes to use them in. So this book really has a lot of information in it from start to finish.
The one thing that I would was by far the coolest though is the fact that the book covers different methods of dehydrating. You don't have to have a dehydrator to utilize the book because it has other options like using your oven or sun drying. It even tells you how to build your own dehydrator. This is definitely a nifty book to have in your back pocket for those of us who are just starting to get into dehydrating.
December 28, 2021
Very comprehensive guide to drying various types of foods -- fruits, veggies, herbs, meats, & even prepared foods. For each food, the author includes preparation instructions, instructions for drying (dehydrator/convection oven, sun-drying, or oven), doneness test, yield, and instructions for use. Would be a good reference book for a gardener looking for guidelines to preserve their harvest. But I thought it was interesting that the author also gives info on dehydrating store-bought canned or frozen foods, usually telling whether the different options are cost-effective and how preparation requirements are affected. I like that she covers the whole process -- not just drying, but also rehydrating and using the rehydrated foods. Lots of recipes here. I'm most interested in trying the fruit leathers & crackers, and in preventing waste by dehydrating opened partial cans of pineapples & tomato paste. (I may add this one to my reference library as well.)
May 16, 2014
I received this book from Netgally for Review
Last summer I was visiting my mother, one of the more memorable parts of the visit was helping her dry all the tomatoes harvested from my grandparent's sizable garden. It was at that time that I thought 'I really want to start doing this myself!' Sadly I did not have access to a dehydrator and thought, well so much for that idea.
This book reminded, oh yeah, we have been drying food for centuries without a fancy dehydrator! Using the oven or the sun, you can still dry foods, which is awesome! This is a clear and concise guide to drying just about everything, I truly enjoy it and look forward to adding it to my 'must reference' collection of cookbooks.
Last summer I was visiting my mother, one of the more memorable parts of the visit was helping her dry all the tomatoes harvested from my grandparent's sizable garden. It was at that time that I thought 'I really want to start doing this myself!' Sadly I did not have access to a dehydrator and thought, well so much for that idea.
This book reminded, oh yeah, we have been drying food for centuries without a fancy dehydrator! Using the oven or the sun, you can still dry foods, which is awesome! This is a clear and concise guide to drying just about everything, I truly enjoy it and look forward to adding it to my 'must reference' collection of cookbooks.
April 25, 2014
An excellent guide to the world of drying food. I feel like it's a modern classic along the lines of what the canning world has been using for decades. This book actually requires no equipment (using the sun) and as such keeps itself very accessible-for those who don't wish to buy, Marrone instructs in the construction of a homemade dehydrator. Every fruit, vegetable, and all else is listed alphabetically with an informative header, directions for all three dehydrating methods, suggestions for use, and any pretreating instructions meaning that the book works excellently as a reference.
January 17, 2015
I expected this to be a more comprehensive guide to dehydrating foods, and in many ways it is. It offers instructions for sun-drying, which might be of interest to some, but I found that instruction to be distracting since I don't plan to use that technique. It lacked information on some foods, and provided an excess of information on the various methods. It is indeed a good starting point, but I didn't feel like it was an invaluable resource.
August 13, 2023
This is a VERY good book. So good that I bought my own copy. The author has arranged the information nicely divided into sections: basics, fruits, vegetables, herbs, meats, camping/backpacking, gifts, and potpourris. I found this very easy to read and all the recipes are clear and easy to follow. I REALLY love that each individual entry gives instruction for different methods of dehydration and also lists in the sidebar the recipes in the book that use this ingredient. Highly highly recommend.
May 20, 2014
3.75 Stars
A comprehensive how-to manual about dried foods that includes many recipes. The book is informative, organized well, and offers drying instructions for 3 different methods. The only downside is the lack of pictures. A handy section in the back also lists other uses for your dehydrator.
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A comprehensive how-to manual about dried foods that includes many recipes. The book is informative, organized well, and offers drying instructions for 3 different methods. The only downside is the lack of pictures. A handy section in the back also lists other uses for your dehydrator.
Net Galley Feedback
March 17, 2026
This is a beginners guide on how to dehydrate your food and then how to use it once you need to use it. I found this very helpful - I am new to dehydrating - and wish I could buy the freeze dryer - but I only have the regular dehydrators. I was kind of worried if what I was dehydrating was actually finished drying but this book helped me through feeling like that :)
May 4, 2015
Excellent book for dehydrating from start to finish very complete and step by step instructions very clear great ideas and recipes too
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