an interesting cookbook - the frontispiece suggests it is useful for boaters, hikers, trailer and tent camping, civil defense workers, and food storage. Published in 1974. The preface is a very brief look at some of the history of and explanation of modern low-moisture foods - including: wheat, dried meats, powdered milk, freeze drying, dehydration, rice, bulgar, etc.
Here's a sampling of the recipes: Corn Chowder (with dehydrated corn and potatoes); Triticale Cereal; Whole Wheat Hungarian Coffee Cake; Cracked Wheat Pilaf; Tortillas Con Hongos; Sunshine Salad; Pinto Bean Pot; Mayonnaise (from egg powder); Peanut Butter Cookies.
This is a cookbook written for those who choose to cook with dehydrated and freeze-dried foods. Recipe ingredients include not only foods like green pepper flakes, powdered milk, dried apples and beans, but Swiss Cheese Powder, TVP, egg yolk and egg white powder, powdered butter, and dried carrots--to name a few. Recipes include Soups, Breads, Main Dishes, Salads, Vegetables, Sauces, and Desserts.