Process This!: New Recipes for the New Generation of Food Processors plus Dozens of Time-Saving Tips - Hardcover

Anderson, Jean

Hardcover

ISBN 10: 0060185651 ISBN 13: 9780060185657

Publisher: William Morrow Cookbooks, 2002

Synopsis

Compared to today's racy new food processors, early models seem positively antiquated. Among the cutting-edge innovations: mini bowl and blade inserts for standard models ... kinder, gentler dough modes that knead yeast doughs to perfection ... reversible blades, one side for grinding, one for chopping ... powerful braking actions that allow you to control the degree of chop ... sleek keypads that make clean-up a breeze.

The new generation of food processors, so powerful, so versatile, needs a new deriver's manual, a cookbook to teach you how to use them to their best advantage. Process This! is that book.

Award-winning cookbook author Jean Anderson has spent two years putting the new processors through their paces and developing recipes specifically for them. (Don't worry, they work in older machines too; in fact they'll make them perform better than ever.)

Anderson has turned some 150 popular recipes upside-down, changing the order of mixing so that you can now prep almost anything by processor. Flaky piecrust? No problem. Patés, rustic or refined? A snap. Melt-in-your-mouth shortbread? You bet. Salsas and guacamole with plenty of texture? Sure thing. Asian stir-fries? Of course. Feathery cakes? Why not? Anderson has even turned the food processor into a bread machine, using it to do everything but shape and bake.

Throughout Process This! you'll find dozens of time-saving tips and techniques. Why not mince parsley while you crumb bread? With meatloaves and casserole toppings so often calling for both, it makes sense. Why not processor-grate strips of lemon-zest? It's easy if you add a little sugar or salt. Chop onions and bell peppers in tandem? Whiz together all the dry ingredients for a cake or quick bread, then cut in the butter instead of creaming it separately? This is one-bowl mixing at its best.

Process This! is much more than a cookbook, however. Its dictionary of foods teaches you how to slice, dice, chop, shred, and purée everything from apples to zucchini. There's even a handy table of equivalents to tell you exactly how many slices of bread you need for one cup of crumbs or how many onions it takes for one cup of coarsely chopped.

The 150 recipes range from simple to sophisticated: Two-Pepper Parmesan Wafers ... Chicken Liver and Red Onion Jam Paté ... Instant Icy Avocado Soup ... Penne with Midsummer Tomato Sauce ... Crispy Parmesan-Crumbled Chicken ... Ossobucco ... Old-Timey Corn Custard ... Two Potato Gratin with Bacon and Leeks ... Cheddar Scones ... Focaccia ... Frozen Lemongrass-Mango Mousse ... Toasted Hazelnut Tart ... Rugelach.

Whether you are a new cook, an experienced one, or even a professional, you will find Process This! as indispensable as your food processor.

About this title

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.

From the Back Cover

Compared to today's racy new food processors, early models seem positively antiquated. Among the cutting-edge innovations: mini bowl and blade inserts for standard models ... kinder, gentler dough modes that knead yeast doughs to perfection ... reversible blades, one side for grinding, one for chopping ... powerful braking actions that allow you to control the degree of chop ... sleek keypads that make clean-up a breeze.

The new generation of food processors, so powerful, so versatile, needs a new deriver's manual, a cookbook to teach you how to use them to their best advantage. Process This! is that book.

Award-winning cookbook author Jean Anderson has spent two years putting the new processors through their paces and developing recipes specifically for them. (Don't worry, they work in older machines too; in fact they'll make them perform better than ever.)

Anderson has turned some 150 popular recipes upside-down, changing the order of mixing so that you can now prep almost anything by processor. Flaky piecrust? No problem. Patés, rustic or refined? A snap. Melt-in-your-mouth shortbread? You bet. Salsas and guacamole with plenty of texture? Sure thing. Asian stir-fries? Of course. Feathery cakes? Why not? Anderson has even turned the food processor into a bread machine, using it to do everything but shape and bake.

Throughout Process This! you'll find dozens of time-saving tips and techniques. Why not mince parsley while you crumb bread? With meatloaves and casserole toppings so often calling for both, it makes sense. Why not processor-grate strips of lemon-zest? It's easy if you add a little sugar or salt. Chop onions and bell peppers in tandem? Whiz together all the dry ingredients for a cake or quick bread, then cut in the butter instead of creaming it separately? This is one-bowl mixing at its best.

Process This! is much more than a cookbook, however. Its dictionary of foods teaches you how to slice, dice, chop, shred, and purée everything from apples to zucchini. There's even a handy table of equivalents to tell you exactly how many slices of bread you need for one cup of crumbs or how many onions it takes for one cup of coarsely chopped.

The 150 recipes range from simple to sophisticated: Two-Pepper Parmesan Wafers ... Chicken Liver and Red Onion Jam Paté ... Instant Icy Avocado Soup ... Penne with Midsummer Tomato Sauce ... Crispy Parmesan-Crumbled Chicken ... Ossobucco ... Old-Timey Corn Custard ... Two Potato Gratin with Bacon and Leeks ... Cheddar Scones ... Focaccia ... Frozen Lemongrass-Mango Mousse ... Toasted Hazelnut Tart ... Rugelach.

Whether you are a new cook, an experienced one, or even a professional, you will find Process This! as indispensable as your food processor.

Reviews

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.

Edition details

• Publisher: William Morrow Cookbooks
• Publication date: 2002
• Language: English
• ISBN 10: 0060185651
• ISBN 13: 9780060185657
• Binding: Hardcover
• Edition number: 1
• Number of pages: 304