As indicated in the cover (for Lili the tigress ;-)), the full title is "Dehydrate food, TECHNICAL AND RECIPES." So we find for each food, introduction, information relating to dehydration (rinse the tomatoes, cut them with a mandolin into slices 3 to 4 mm thick. Dehydrate at 70 ° for 7 hours) and revenue varied to use these products.
If the book is heavily revenue is because there is ultimately not so much to say about dehydration *, except for a time and temperature, and knowing that often dehydrates several types food at the same time, so with different drying times, we must manually and visually manage the boards / Food (remove faster drying when they are ready, let others longer), this book is therefore a working basis.
* The only complaint I will make him away anyway comment Lili the tigress is not to indicate the varieties preferred for dehydration.
