Description

The Snackmaster Encore has 500 watts of drying power and generates maximum speed and quality for dehydrating fruits, vegetables and jerky. Helps dry food in hours, not days. Hot air is forced horizontally across each individual tray, converging on the core for fast, even and nutritious drying. No flavor mixing and no need to rotate trays. Adjustable thermostat allows user to dry different foods at the proper temperatures. Opaque Vita-Save exterior helps block harmful light which destroys nutritional content of food being dehydrated.

Features

• 500 wats to dry faster
• Adjustable Thermostat
• Patented Converga-Flow action for fast drying
• No need to rotate trays
• Expandable to 12 trays

Description

Nobody know blueberries like Traverse Bay Fruit Co. Cultivated blueberries are picked and dried to retain all their natural goodness, without the use of preservatives or sulfites. Fiber contained in blueberries may reduce the risk of some types of cancer. It never felt so good to be blue! Baked goods get a boost with dried blueberries; Combine with mixed nuts for a berry trail mix; Add fruit flavor to granola or hot cereal; Delightful in salads or sauces. Made with real blueberries.

Features

• One 4-pound box
• Dried blueberries sweetened with sugar; touch of sunflower oil added to prevent clumping
• No preservatives or sulfites; kosher; store in refrigerator, freezer, or cool, dry area
• Eat as snack or add to granola, trail mix, baked goods, salsa, stuffing, fruit salad, ice-cream
• Dried and packed in Traverse City, MI

Description

Premium Sambazon QualityPowerful Antioxidants & Healthy Omegas Boosts Energy & Immune SystemThe King of the Antioxidant Jungle. Sambazon Acai Powder is made from premium organic freeze-dried acai and is the first whole food acai powder - which, unlike extracts, completely captures the health benefits found in this miraculous fruit. Pronounced ah-sigh-ee, this potent little purple berry grows in the Amazon Rainforest and is an incredible source of antioxidants (more than pomegranates and blueberries), healthy omegas, fiber and protein - making it one of the healthiest fruits on the planet.Get with the purple berry. We had our first taste of acai on a surf trip to Brazil in 1999 and were instantly hooked on its rich berry-cocoa flavor and powerful nutrition. Today, our certified organic & fair trade forest projects help protect the Amazon Rainforest & benefit thousands of local families. USDA OrganicCertified Organic by QAIQuestions? 1-877-726-2296These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Features

• Pure Acai Power Scoop By Sambazon - 90 Grams

Description

The artificial fruits, vegetables and berries now available in shops are often indistinguishable from the real thing, but have the advantage that an elaborate arrangement will last for years, rather than just a few days. This book describes the techniques needed to assemble 30 arrangements.

Description

FD-1010 -4 trays included -Expands up to 30 trays with Add-A-Tray accessories (sold separately) -1 sq. ft. per tray -1000 watts of drying power -Adjustable temperature control -Patented Converga-Flow drying system -No flavor mixing and no need to rotate trays -Dries in Hours: Fruit rolls 3-6 hours, Beef Jerky 4 hours, Apples 4-6 hours, Bananas 5-8 hours, Pineapple 4-6 hours -Opaque Vita-Save Exterior blocks harmful light -1 sq. ft. per tray -Additional add a tray for this unit would be model TR-2 -Includes 52-page recipe & instruction book -Includes 1 solid sheet, 1 mesh sheet & 1 packet of jerky spice A ''Top of the Line'' unit! More powerful and larger than any other. Expands to a giant 30 trays so you can dry large quantities all at once! 1000 watts of drying power means you can dry faster. Patented Converga-Flow fan forces heated air up the exterior pressurized chamber, then horizontally across each individual tray, converging in the center, for fast, even and nutritious drying. No flavor mixing and no need for tray rotation. A quiet, 2,400-RPM motor and specially designed 4-1/2 inch fan mean faster, more nutritious drying.

Drying apple slices in just three hours and beef jerky in four, this 1000-watt dehydrator is exceptionally fast, using a big, 4-1/2-inch fan to force air up through the drying trays' outer rings and across each tray. A thermostat adjusts from 95 degrees to 155 degrees for drying different items. Each of the four plastic trays is 13-3/4 inches in diameter and 1/4 inch deep—that's four square feet for drying fruits, vegetables, herbs, or flowers at one time. Additional trays can be ordered separately, and up to 30 trays can be stacked on this unit's metal base at once. A fruit-roll sheet inserts into a tray so that applesauce or other fruit sauces can be dried into healthful snacks, and soups and sauces can be dehydrated for camping trips. Beef-jerky spices and a detailed 64-page recipe and instruction booklet are included. The dehydrator measures 15-1/2 inches in diameter and 10 inches high, cleans easily, and carries a one-year warranty against defects. --Fred Brack

Features

• 1000 watts of power dries foods, flowers in hours, not days
• Use for fruits, vegetables, herbs, jerky, granola--for camping, hiking
• Four trays included; expandable to 30 trays; 64-page recipe book included
• Patented system pressurizes heated air up through and across each tray
• Thermostat adjusts from 95 degrees up to 155 degrees

Description

Wouldn’t it be great if there was a natural snack that had the great taste and health benefits of fresh fruit, but the crunch and portability of everyday snacks? Now there is! Discover Funky Monkey Snacks - Fruit That Crunches! Funky Monkey freeze-dries slices and pieces of real fruits using a proprietary process to lock in the taste, smell, and nutrients of freshly-picked fruit while adding a fun and satisfying crunch. And every bag of Funky Monkey contains 3 servings of fruit! With nothing added - no added colors, flavors, preservatives, or sugars, Funky Monkey is 100% natural and 100% delicious, as well as gluten-free and certified Kosher. Discover Funky Monkey Snacks - tasty, crunchy, and convenient all-natural snacks with the wholesome goodness of fresh fruit.

Features

• Pack of 12, 1 ounce bags (total of 12 ounces)
• Delicious, all-natural, freeze-dried fruit that crunches
• Contains no added sugar and no artificial colors, flavors, or preservatives
• Each 1 ounce bag contains 3 servings of fruit

Description

An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer's sweet nectarines and raspberries. Or a comforting pear bread pudding made with brioche to soften a harsh winter's day. In RUSTIC FRUIT DESSERTS, James Beard Award-winning chef Cory Schreiber and Julie Richardson, owner of Baker & Spice, share their repertoire of classic fruit desserts, including crumbles, crisps, Betty's, buckles, and pies that showcases the freshest in-season fruit available. Simple, scrumptious, and always a cherished favorite, these heritage desserts are (thankfully) experiencing a long-due revival.

Features

• ISBN13: 9781580089760
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

Sweet, juicy, and delicious, berries -- everyone's favorite fruit -- can be found wild, grown in your own backyard, or purchased fresh or frozen year-round. But there's more to berries than glorious summer desserts. Packed with vitamins and antioxidants, berries are exceptionally good for you, too. In The Berry Bible, author Janie Hibler gets to the heart of these summer fruits, from their health benefits to their genus to how they are best put to use in the kitchen. An award-winning cookbook author and authority on the foods of the Pacific Northwest, Hibler offers 175 recipes, along with 68 full-color identification photographs and an A-to-Z encyclopedia that details well-known varieties such as blueberries and blackberries and lesser-known cultivars such as manzanitas and Juneberries. Hibler traveled the globe in her quest for berry lore, facts, and recipes, visiting the Canadian prairie to search out Saskatoon berries; Alaska, to pick wild blueberries with the Indians; and Europe, to peruse the markets for the best strawberries. Her delightful history of 41 berries, and personal annotations on how to use and store them, inspire you to try her Brioche French Toast with Sautéed Berries or tender Marionberry Biscuits, while cooling yourself on a hot summer day with her Strawberry Mojito and refreshing berry lemonades. Hibler offers everything berry, from first course to last. Start your meal with Chilled Blackberry—Lime Soup, move on to Sautéed Chicken Breast with Blueberry Port, and end on a lovely Boysenberry-Loganberry Cobbler or Peak-of-the-Season Blueberry Pie. In between, there's a chapter on how to wash berries, freeze them, measure them accurately, substitute them in recipes, and remove their stains, plus a primer on the magnificent creams -- whipped, crème fraîche, clotted, and Double Devon. There is also a chapter on berry preserves, jams, pickles, syrups, and toppings. The time is ripe to pick up The Berry Bible.

Book Description: Few foods capture the sweetness of nature like fresh berries, whether eaten straight off the bush or baked to perfection beneath a flaky crust. Now berry lovers can maximize their enjoyment with The Berry Bible, the new offering from James Beard Book Award-winning author Janie Hibler. Part encyclopedia, part cookbook, The Berry Bible begins with an explanation of the health benefits of nutrient-rich berries and goes on to profile dozens of important culinary berries and berrylike fruits in the vibrantly illustrated "A-to-Z Berry Encyclopedia." Tips on how to remove berry stains and freeze for the off-season pave the way for 175 delectable recipes that use cultivated, wild, fresh, and frozen berries. From Blackberry-Blueberry Cardamom Muffins, Mango-Raspberry Summer Soup, and Boysenberry Applesauce to Blackberry-Port Lamb Shanks, Almond-Gooseberry Cream Pie, and The Perfect Strawberry Shortcake, these succulent dishes are sure to garner The Berry Bible a permanent spot in any kitchen. Amazon Exclusive: Tom Douglas Reviews The Berry Bible Tom Douglas is an American chef, restaurateur, and writer. He is well known for helping to define Northwest cuisine and igniting the Seattle restaurant scene, winning the James Beard Award for Best Northwest Chef in 1994. Since 1989, Tom has opened five of Seattle's most popular restaurants: Dahlia Lounge, the Greek-inspired Lola, Serious Pie pizzeria, Palace Kitchen, and Pike Place Market's iconic seafood restaurant, Etta's. He also owns Dahlia Bakery, famous for its Triple Coconut Cream Pie. Tom is the author of Tom Douglas' Seattle Kitchen, named Best American Cookbook by the James Beard Foundation, Tom's Big Dinners, and I Love Crab Cakes! He bested Masaharu Morimoto in an episode of Iron Chef America and was named 2008 Bon Appetit Restaurateur of the Year. Read his exclusive guest review of Janie Hibler's The Berry Bible: Washington State is berry country. Every summer for a brief but glorious window of time, my Seattle restaurant kitchens overflow with berry abundance--first the sweet local strawberries, then blueberries, red and golden raspberries, boysenberries, blackberries, and finally, the wild huckleberries we buy from foragers, treasured in the restaurants for syrups, jams, and sauces. Berries are the sweet source of many purple-stained memories, like picking wild blackberries with my daughter, Loretta, when she was a kid, and slamming out hundreds of summer berry crisps after hours in the Palace Kitchen one year for the Bite of Seattle. That’s why I’m delighted by this AmazonEncore edition of Janie Hibler’s Northwest classic, The Berry Bible. A bible it is indeed--every berry under the sun is included here, from cloudberries and currants to cape gooseberries and salmonberries. Read up on the history, habitat, and health benefits of each berry before diving into the recipes where berries are used in every course, from soups and entrées to drinks and desserts... even barbecue sauce. Janie has studded the book with berry-relevant stories, anecdotes, and folklore. You can pick up some fabulous facts along the way. Did you know it takes 80 pounds of raspberries to make one 375 ml bottle of Framboise? My wife Jackie and I like to put up a batch or two of my Mom’s easy freezer strawberry jam (right on the back of the pectin box!), but I think Janie’s excellent chapter on berry jams, jellies, pickles, and preserves will extend our repertoire this summer. Now I’m going to head out to the deck with a Strawberry Mojito in one hand and my Berry Bible in the other to solve the big question--which dessert recipe to try first? I’m leaning towards Peak of the Season Blueberry Pie, but The Perfect Strawberry Shortcake sounds mighty fine. --Tom Douglas Recipe Excerpts from The Berry Bible Janie Hibler's recipes for Sangría Blanco and Grilled Paprika Chicken with Blackberry Sauce Delicious, good for us, but underrepresented on our tables, berries are one of nature's greatest gifts. Amending our lack of berry-smarts, Janie Hibler's The Berry Bible presents a definitive guide, with over 200 recipes using cultivated, wild, fresh, and frozen berries--from well-known types such as blueberries and raspberries (and their related varieties), to lesser known kinds, like the cloudberry and manzanita, and apple-like fruit enjoyed traditionally by Native Americans. The recipes cover a wide range of easily produced dishes, such as Morning Glory Muffins with Blackberries and Pork Tenderloin Salad with Warm Strawberry Dressing, and also include formulas for smoothies, cocktails, condiments like chutney, and homemade berry liqueurs such as Madame Rose Blan'’s Crème de Cassis. What makes the book a particularly valuable kitchen resource, however, is Hibler's A to Z berry encyclopedia, a section that, in addition to providing nomenclature, history, habitat, and classification information, also offers picking, buying, storing, and cooking advice. Accompanying the descriptions are pages of color photos that further aid in berry identification, a gift to those who like to gather their own. --Arthur Boehm (from the Hardcover edition)