Process This: New Recipes for the New Generation of Food Processors Plus Dozens of Time-Saving Tips
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.