 |
Process This! by Jean Anderson |
| Anderson developed her recipes specifically for the food processor, and they are for the most part straight forward and uncomplicated. The recipes are clearly written, and beginning cooks will be able to follow them with consistent results. More advanced cooks will find interesting interpretations of classics, like Processor Hollandaise, as well as some new favorites, like Two-Pepper Parmesan Wafers. |
|
The point of a food processor is to speed up otherwise slow tasks. Chopping and slicing by hand can be too time-consuming for many busy cooks trying to put dinner together, and Anderson's cookbook proves that the food processor can instantly reduce the time and effort needed to make a meal. Pie crust took five minutes from measuring ingredients to refrigerating. Ham salad was also a matter of minutes. Some recipes do seem to push the limits of processing practicality. Stock? It seems like more work to set up the machine and wash the bowl down than to roughly chop a couple of carrots and onions. But the author's point is clear: your food processor can elegantly handle a great variety of kitchen tasks. What I found most useful were the reference pages at the beginning of the book. The dictionary of foods and how to process them explains what blade to use and what results you should expect from your processor. The equivalencies table lists ingredients and processed amounts, for easy conversion of your recipes to food processor recipes. Anderson also outlines what food processors do not do well, a notably short list. |