The need to preserve foodstuffs is as old as the history of humanity. When a man turned from being a hunter into being a farmer, he realised that the fruits of the earth and his labour had to be protected so that he could enjoy them over time.
This book from TreSpade Academy reiterates its vocation as a dispenser of information by offering a tool to keep within hand's reach to professionals and enthusiasts alike.
The Art of Drying Food is designed to stimulate the imagination of food lovers. The book delves into the reasons we preserve food and puts together a wealth of ideas, tips, suggestions, recipes, and secrets from the heart of Northern Italian cuisine.
Recipes include Milanese Cannoli, Tomato Gratin and a Classic Jerky to name a few.
This book presents the best practices and refined techniques to help us experiment with new recipes and enhance flavours in new dishes.
The drying revolution is underway and the possibilities are endless.
- A Manual That Isn't a Manual
- Finding Out About Drying Food
- Why Preserve FoodStuffs
- Presevation by Water Removal
- Air Drying
- How To Dry Food at Home
- Gardens, Vegetable, Herbs, Spices and much, much more
- Practical Suggestions
- The Right Dehydrator For You.