This cookbook provides advice on dehydrating fruits, vegetables, meats, poultry and fish. It gives times and temperatures for dehydrating over 500 types of produce to retain the highest possible nutritional value. Also provided are: methods for dehydrating fruit leathers, and meat, poultry and fish jerkies; rehydrating techniques for all types of dehydrated foods; and other uses for dehydrators, such as drying herbs, flowers, croutons and other items.