The beginner's guide to dehydrating food : how to preserve all your favorite vegetables, fruits, meats, and herbs
(Book)

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Average Rating
Published
North Adams, MA : Storey Publishing, [2018].
Format
Book
ISBN
9781635860245 (pbk. : alk. paper), 1635860245 (pbk. : alk. paper)
Physical Desc
308 pages : illustrations, photographs (chiefly color) ; 23 cm
Status

Description

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Copies

LocationCall NumberStatusDue Date
Wadleigh Memorial Library - Nonfiction - Adult Nonfiction641.44 MarChecked OutApril 22, 2024
LocationCall NumberStatusDue Date
Bedford - Nonfiction - CookingCOOKING 641.44 MarroneOn Shelf

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More Details

Published
North Adams, MA : Storey Publishing, [2018].
Language
English
ISBN
9781635860245 (pbk. : alk. paper), 1635860245 (pbk. : alk. paper)

Notes

General Note
Revised editon of: The beginner's guide to making and using dried foods.
General Note
Includes index.
Description
Drying fruit, vegetables, and beans and creating fruit leather, meat jerky, and herb blends at home is easy, safe, and satisfying. Photographic step-by-step instructions offer detailed guidelines on drying and enjoying dozens of popular foods. ​

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Citations

APA Citation, 7th Edition (style guide)

Marrone, T. (2018). The beginner's guide to dehydrating food: how to preserve all your favorite vegetables, fruits, meats, and herbs . Storey Publishing.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Marrone, Teresa. 2018. The Beginner's Guide to Dehydrating Food: How to Preserve All Your Favorite Vegetables, Fruits, Meats, and Herbs. Storey Publishing.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Marrone, Teresa. The Beginner's Guide to Dehydrating Food: How to Preserve All Your Favorite Vegetables, Fruits, Meats, and Herbs Storey Publishing, 2018.

MLA Citation, 9th Edition (style guide)

Marrone, Teresa. The Beginner's Guide to Dehydrating Food: How to Preserve All Your Favorite Vegetables, Fruits, Meats, and Herbs Storey Publishing, 2018.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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