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Process This: New Recipes for the New Generation of Food Processors Plus Dozens of Time-Saving Tips Paperback – February 1, 2005

45 customer reviews

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Process This: New Recipes for the New Generation of Food Processors Plus Dozens of Time-Saving Tips + The New Food Processor Bible: 30th Anniversary Edition (Bible (Whitecap)) + 650 Best Food Processor Recipes
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Editorial Reviews

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. --This text refers to an out of print or unavailable edition of 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.

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Product Details

  • Paperback: 304 pages
  • Publisher: William Morrow Cookbooks; Reprint edition (February 1, 2005)
  • Language: English
  • ISBN-10: 006074829X
  • ISBN-13: 978-0060748296
  • Product Dimensions: 7.4 x 0.8 x 9.1 inches
  • Shipping Weight: 15.5 ounces (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (45 customer reviews)
  • Amazon Best Sellers Rank: #956,986 in Books (See Top 100 in Books)

More About the Author

Winner of six best-cookbook awards and a member of the James Beard Cookbook Hall of Fame, JEAN ANDERSON is one of America's most trusted cookbook authors, a careful researcher and painstaking recipe-tester. She credits her Cornell food chemistry courses plus years in the New York test kitchens of THE LADIES' HOME JOURNAL for teaching her the absolute necessity of recipes that work.

In addition to writing cookbooks, Anderson writes food and travel pieces for major American magazines and newspapers, among them BON APPÉTIT, FAMILY CIRCLE, FOOD & WINE, the late, lamented GOURMET, MORE, THE NEW YORK TIMES, and TRAVEL & LEISURE.

Known as the 'RECIPE DOC' because she loves nothing better than diagnosing and solving cooking problems, Anderson was for several years the "red phone" both at GOURMET and THE FOOD NETWORK. Got a recipe prob? Click on www.jeanandersoncooks.com and Anderson will do her best to solve it.


Photo by Rudy Muller.

Customer Reviews

Most Helpful Customer Reviews

123 of 128 people found the following review helpful By Kelly Jordan on September 6, 2003
Format: Hardcover Verified Purchase
I was looking for a book that would give me some great recipes to use with my new food processor. I was not happy with this one. There aren't a whole lot of recipes and a lot of the ingredients are not very common in our household. I usually have capers, anchovy paste, greek olive etc. So I am not talking ketchup and mustard here. I am talking about tahini, lemon grass, and indian relish (what is that, and where do you get it?) I enjoy cooking for my family, but I am more apt to use recipes with ingredients I will use for other recipes. In addition, a lot of the recipes are very complex, which is okay, but cooking doesn't have to be complex to be either gourmet, or tastey. There are a couple of recipes I will try: Mushroom caviar, Oh-my-God Cheesecake and Stuffed Artichokes. Other recipes I will probably never do are: Sweet Potato Soup w/ coconut milk, lemongrass & cilantro, Terrine of Pork & Ham w/ Calvados & Juniper Berries, Leek & Sweet Red Pepper flan, Chicken Liver & Red Onion Jam. I also ordered The Food Processor Bible. There are many more recipes that aren't so elaborate and more for daily use.
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39 of 42 people found the following review helpful By stardancer on June 18, 2006
Format: Paperback
This book is good in offering techniques for using a food processor. However, if you are interested in healthier recipes this isn't the best book. I have already donated my copy to a second hand store... as the recipes are higher in calories than we want to eat.
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25 of 26 people found the following review helpful By sammuthk0 on September 23, 2003
Format: Hardcover
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.
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28 of 30 people found the following review helpful By Carol N. Tomsky on November 1, 2002
Format: Hardcover
Every recipe I tried was easy to do and resulted in compliments to the chef. Though I love the praise, the honors should go to the author of Process This. Recipes are easy to follow, contain helpful hints and result in meals that please the palate and wake up the tastebuds. As a working woman, one of my biggest challenges is to prepare meals that are more than just something to eat.
I made three of the recipes immediately after buying the book: Two-Pepper Parmesan Wafers, Jansson's Temptation, and Sweet and Mild Red Pepper Salad with Tomatoes; all three were easy to make and went perfectly with the main course I selected. I took the leftover potatoes (Jansson's Temptation) to work and my co-workers feasted so happily I couldn't get a bite myself.
This cookbook has opened up a new world of fun in the kitchen and delightful dining. My food processor can thank Jean Anderson for its move from the back of the cabinet to a place of honor on my kitchen counter.
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21 of 22 people found the following review helpful By A Customer on November 8, 2002
Format: Hardcover
When my twenty-year old food processor stopped working last year I filled its space in the cupboard and thought I would just not get another one. Then I was shopping for a present and noticed a crowd watching Jean Anderson, author of Process This!, making an amazingly-quick Soft Raspberry-Lime "Ice Cream" and Lemon Poppy-Seed Cupcakes. Now I not only have a copy of her book, but a brand new food processor and thanks to Process This!, the food processor isn't going into that cupboard. In addition to making several whole meals from this book, I made a birthday cake using the Lemon Poppy-Seed Cupcake batter, my family just loved the Cheddar Scones, and the Processor Pastry for Tarts and Pies is so easy to make, it is habit forming. I just ordered two copies for my children who each got food processors for wedding presents and are always looking for fast, good-for-you recipes to make when they get home from work.
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21 of 22 people found the following review helpful By Cleo Lucas on November 19, 2002
Format: Hardcover
Someone just gave me a copy of PROCESS THIS! and to be honest, I didn't think it was a book I'd use. Then I saw the author show how to make a killer fat-free ice cream at a local bookstore and was blown away. I've now made at least a dozen recipes from the book and they have all been terrific. And EASY. One night I served the Sweet Potato Soup with Coconut Milk, Lemongrass, and Cilantro, and man, was it a hit. I also love the Toasted Hazelnut Tart, Jansson's Temptation, Swiss Steak and Lemon Poppy Seed Cupcakes.

I never knew I could make cake in a food processor and I certainly never knew I could make ice cream in it in a couple of minutes. Amazing! Now that I know how many things I can make in my food processor, I'm going to keep it out on the counter. There are a lot of other recipes in the book that sound really good and I'm going to try them soon
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Process This: New Recipes for the New Generation of Food Processors Plus Dozens of Time-Saving Tips
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