Curious what foods do and don't work (i.e. is meat an option?), how much water it takes to prepare, etc.
There are thousands of resources.
But it's a pretty simple body of knowledge. Just about any dish you like can be dried, just keep the "chunks", e.g the beef in beef stew, relatively small, and spread out the food in a thin layer on the dryer tray. I just cook meals, keeping that in mind, and dry. Das it.
To prepare in the field, it's pretty much just enough water to cover plus a little more. I soak in the pot for half an hour or so while setting up camp, bring to boil, then put in a cozy for another 15 minutes or so (or just simmer for a few more minutes if fuel is not an issue).
Meat dries fine if cut thin. My bulk staple is hamburger fried up with slivered onions, minced garlic, salt, pepper and bovril and then floured. Mixes in with any dried pasta dish like the Lipton sides, or whatever. Chicken doesn't dehydrate well, unless it's canned or pressure-cooked; frankly commercial freeze-dried chicken is a better choice than home-dehydrated.
Some vegetables need to be cooked first, "blanched", others can be dried raw.
If I were starting up, I would decide what I like to eat, and then do searches on drying that. Learn the food, and you'll learn some principles as you go, rather than trying to master the drying subject in the abstract.