Process This!: New Recipes for the New Generation of Food Processors Plus Dozens of Time-Saving Tips by Jean Anderson

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    • Categories: Stocks
    • Ingredients: chicken wings; carrots; celery; parsley; bay leaves
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    • Categories: Stocks
    • Ingredients: beef bones; leeks; carrots; celery; parsley; bay leaves
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    • Categories: Stocks
    • Ingredients: fish bones and trimmings; dry white wine; carrots; celery; parsley; thyme
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    • Categories: Stocks
    • Ingredients: leeks; celery; carrots; turnips; tomatoes; mushrooms; parsley; bay leaves
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    • Categories: Sauces, general
    • Ingredients: lemons; store-cupboard ingredients
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    • Categories: Sauces, general
    • Ingredients: carrots; basil; dried oregano; bay leaves; dry white wine; tomatoes; tomato paste
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    • Categories: Sauces, general
    • Ingredients: basil; pine nuts; Parmesan cheese; store-cupboard ingredients
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    • Categories: Sauces, general
    • Ingredients: dill; sour cream; mayonnaise; horseradish; capers; Dijon mustard
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    • Categories: Sauces, general
    • Ingredients: cucumbers; sour cream; store-cupboard ingredients
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    • Categories: Sauces for fish
    • Ingredients: dill; shallots; parsley; tarragon; mayonnaise; capers
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    • Categories: Sauces, general
    • Ingredients: lemons; eggs; store-cupboard ingredients
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    • Categories: Sauces, general
    • Ingredients: mayonnaise; red pepper hot sauce; store-cupboard ingredients
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    • Categories: Sauces, general; French
    • Ingredients: garlic; white bread; eggs; lemons; light cream
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    • Categories: Sauces for meat; French
    • Ingredients: tarragon; chervil; shallots; tarragon vinegar; dry white wine; corn oil
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    • Categories: Sauces, general
    • Ingredients: scallions; curry powder; tarragon vinegar; dry mustard; half and half cream; eggs
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    • Categories: Dressings & marinades; American
    • Ingredients: parsley; tarragon; chives; mayonnaise; tarragon vinegar; sour cream; anchovy paste; scallions; buttermilk
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    • Categories: Dressings & marinades
    • Ingredients: watercress; parsley; dill; chives; mayonnaise; red pepper hot sauce
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    • Categories: Dips, spreads & salsas; American; Vegetarian
    • Ingredients: cilantro; tomatillos; red peppers; green peppers; scallions; jalapeño chiles; tomatoes
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    • Categories: Chutneys, pickles & relishes; Vegetarian
    • Ingredients: limes; honey; red pepper hot sauce; red onions
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    • Categories: Dips, spreads & salsas
    • Ingredients: mint; cilantro; lemons; scallions; red peppers; jalapeño chiles; mangoes
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    • Categories: Dips, spreads & salsas
    • Ingredients: parsley; butter; lemons; store-cupboard ingredients
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Notes about this book

  • Lunacran on January 09, 2019

    Good green goddess recipe Put in anchovy oil in can too If no tarragon vinegar use 1/2 tsp-1 tsp tarragon (dried) and 1 tbsp rice vinegar

Notes about Recipes in this book

  • Cream of cauliflower soup

    • bellatavia on February 08, 2012

      I actually found this soup a little bland, with the proportion of cream to cauliflower off (too much cream). Using a liter of half and half and a can of chicken broth as the recipe calls for, I recommend 1.5 or 2 heads of cauliflower (rather than one), and I suggest roasting the cauliflower--it adds a bit more depth than boiling. The nutmeg, butter and pepper are all nice calls on Anderson's part.

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  • ISBN 10 0060185651
  • ISBN 13 9780060185657
  • Linked ISBNs
  • Published Sep 01 2002
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher William Morrow Cookbooks
  • Imprint William Morrow Cookbooks

Publishers Text

2003 James Beard Award Winner! Tools and Techniques Category!


Today's food processors are more powerful, accessible, and reliable than ever. In this comprehensive cookbook, award-winning author Jean Anderson begins with an overview for those considering their very first machine as well as cooks replacing earlier models. She then introduces an innovative array of updated recipes--ranging from the simple to the sophisticated--for American favorites and ethnic-inspired dishes.


Throughout, she shares scores of processor techniques for grating citrus zest, chopping onions and peppers in tandem, creating silken sauces and dressings, and whipping up the best tuna salad, cheesecake, and more completely by machine. You will also learn how to use the food processor as a bread machine and how to create one-bowl-wonder cookie and cake recipes. Complete with as A-to-Z dictionary of foods and how to process them, here is an essential staple for every kitchen.



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