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.
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.
Just plain SUCKS! You have to be a master chef to want to do these recipes.Published 2 months ago by Debra Kunerth
First I did my research on which food processor (Breville) and then which book (this one.) Both are exceeding my expectations. Read morePublished 5 months ago by Femme Foret
Excellent instruction and menus to get the most out of your food processorPublished 7 months ago by Ron Texas
Very helpful for me with my new food processor. I have gotten some great ideas.Published 12 months ago by Bella's Other Mom