Product Description

Process This! is the award-winning cookbook for the new generation of food processors. With 150 recipes for everything from guacamole to strawberry shortcake, plus dozens of time-saving tips and techniques, Process This! is one-bowl mixing at its best.

Product Details

• Amazon Sales Rank: #240280 in Books
• Published on: 2005-01-20
• Original language: English
• Binding: Paperback
• 304 pages

From Publishers Weekly
Anderson (The American Century Cookbook; The New Doubleday Cookbook), following Dinners in a Dish or a Dash, once again delivers a comprehensive volume covering her chosen subject. She is straightforward as she explains the preparation involved, which tool to use and the technique to achieve the best results, and she has no qualms when advising not to shred or grind raw chicken or to not process-chop okra because it turns to mucilage. The recipes that follow begin with the cornerstones of cooking stocks, sauces, salsas and toppings and include both traditional and international influences, from Penne with Midsummer Tomato Sauce, easy homespun Apple-Oatmeal-Walnut Crumble or Flavors of Asia Shitake Crusted Chicken to the Down South Marinated Slaw with its refreshing sweet-sour overtones or the usual piquant Egg Salad, ideal for lunches and picnics. Each recipe has been carefully worked to make maximum use of the processor where appropriate, saving the cook time and effort.
Copyright 2002 Cahners Business Information, Inc.

About the Author

The winner of five best cookbook awards (Tastemaker, James Beard, IACP) and a member of the James Beard Cookbook Hall of Fame, Jean Anderson writes for Bon AppÉtit, Food & Wine, Cottage Living, Gourmet, More, and other national publications. She lives in Chapel Hill, North Carolina.

Customer Reviews

Basic techniques = incredible food
I've had an old Cuisinart for years, and have barely used it. I immediately dusted it off and started using it once I laid eyes on this book.

"Process This!" gives you simple instructions and recipes that anyone can make. The beginning section is extremely helpful, giving you an alphabetized list of foods and how to process them according to the size or texture (e.g. if you want slivered almonds, pulse nuts with a metal blade no more than 2 cups at a time, 5-10 times; pulse 10-15 times for fairly finely chopped nuts). Make your own bread crumbs, flavored butters, soups, sauces (including a mean hollandaise), custards, savouries, meat or meatless main dishes, hummus and other dips, and more. It's amazing how using a food processor simplifies your work (until you have to clean them!). This book is a great addtion any cooks collection.

QUESTIONS ANSWERED
I know that this is not a chat room, but I would like to take this opportunity to answer a few questions posed by customer reviewer behrendt 1 of Rogers, MN. "India relish" is nothing more than "sweet pickle relish." Heinz makes it as do many other "brand-name" manufacturers. Tahini (sesame seed paste) is a supermarket staple in my small Southern town and lemongrass is sold at my farmer's market as well as at three local groceries. Moreover, lemongrass makes a beautiful, edible potted plant. I would urge behrent 1 to try the Sweet Potato Soup w/ Coconut Milk, Lemongrass, and Cilantro, also the Chicken Liver and Red Onion Jam Pate. I've served both on book tour and people come back for seconds, thirds, and fourths. Jean Anderson, author, PROCESS THIS!

A Rare Find
If you're looking for meatloaf and potatoes book, this one is not for you. But if you're looking to surprise your guests and yourself, from the back porch party to a funky soirée, this book will do it. It's not a mammoth like the Joy of Cooking is or other "anthology" type collections. Process This! is more of an art show, the few carefully chosen pieces displayed for effect. In other words, don't expect the plethora of basic things. These are highly polished, wonderfully eclectic (from French countryside to American south), thoughtfully researched interpretations of beloved foods. A lot of the recipes are quite old but modernized for the our kitchens.

In some way, the book is technical: it presumes that cooks follow its logic on ways of measurement, treatment of ingredients, etc. The introduction is devoted exclusively to technique. But the basic premise is intuitive and accessible to even the most basic of cooks. And while there are no pictures, a staple in American cook book publishing nowadays, Process This! provides foolproof guidance with many tips and personal commentaries. As a result, there is a sort of respectful intimacy that arises. I know I can always count on it to plan my party menu. I also know that it's not for everyday use. There is something romantic about its collection that just begs a special show off occasion. Except for deserts. The Toasted Hazelnut Tart redefines comfort food.