pages; No photographs or
Published by William Morrow/Harper Collins, NY, NY, Setember 2002
Reviewed by Verina Wieloch for Good Cooking, Spring 2003
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
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.