Intriguing recipes with unique flavour profiles ramp up the gourmet value of the dehydrator, a kitchen tool that's quickly coming into its own for preservers and home cooks who like to play with special equipment. This material is also perfect for raw-food adherents, Paleo eaters, gardeners, hunters, hikers, and chefs. This wide group needs a book that provides the basics and then goes beyond to offer more interesting flavour profiles that break through the other bland books on the market.
Sara Dickerman was a restaurant cook for years before switching over to food and travel writing. A James Beard Award winner, she has contributed to Bon Appetit, Saveur, Slate (where she wrote an article on dehydrating), the New York Times, Food Wine, Seattle Magazine and Sunset. She is the co-creator of the popular Bon Appetit Food Lover's Cleanse.