Book Dehydration or drying of food

Dehydration or drying of food - Techniques and recipes - Tom Press editions - 296 pages.
Food dehydration and the use of dried foods will have no secrets for you.  

This book teaches you how to dehydrate foods and how to use them in your daily recipes.
For each food presented, you will find the techniques of preparation and drying, the dehydrator as soliel or oven and one to two recipes to use dehydrated products.  

In addition to the presentation of dehydration and drying, the general techniques, the main principles, the operation of the dehydrators and the dehydrated storage methods, you will find the following main chapters:
- dehydrate the fruits (from apricot to rhubarb via bananas, red fruits and plums ... 50 pages),
- dehydrate vegetables (of course tomatoes, but also asparagus, eggplant, chard, celery, cabbages, zucchini, spinach, beans, onions, peas and salad ... 82 pages),
- dehydrate aromatic plants (aromatic herbs for seasoning and plants for herbal tea, 32 pages),
- dehydrate meat and fish (beef, poultry, lamb, jerky, 14 pages),
- dehydrate dairy products (milk and cheese, 4 pages),
- dehydrate cereals (oats, wheat, barley, rye, corn for breakfast, bread, cereal bars, crackers, pasta, 18 pages),
- leather of fruits and vegetables (10 pages),
- Dehydrated soup preparations (8 pages),
- food for hikers and sportsmen (energy bars, 6 pages),
- dehydrate flowers: potpourris (5 pages),  

Easily find all the recipes by ingredients and foods thanks to the complete index at the end of the book.