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

While I found some great tips in this book, there were several things I didn't like. Let me start with the pros. The book is directed to those with new model processors that allow more precise chopping, can handle heavier loads and often have multiple bowls and accessories. That expands the capability of a processor and allows it to handle more of each job. For example, I use my processor as a mixer for cake batters as well as the more expected functions. This book takes the modern capabilities into account and includes many more recipes than are usually found in such a book.The introduction describes the history of food processors, which I found quite interesting. That is followed by a couple of pages of instructions on how to use the book. This was a red flag to me, which I'll describe below with the cons.There is also a dictionary of commonly processed foods at the beginning with info about prep, techniques and tips, followed by a description of what food processors don't do well and then a table of equivalents which some might find helpful. There are over a hundred recipes divided into sections, which include Basic Recipes, Starters and Snacks, Main Dishes, Sides and Salads, Breads and lastly Desserts, then a good index. Each section begins with some interesting information about how a food processor is useful for the recipes in that section and some of the included tips are quite helpful. One that really struck me wasn't even food processor related but solved a problem I've been having with my bread not rising as well as it used to--I've been adding too much salt. Who knew? I was impressed with all this extra info.But. . . while I found this cookbook interesting reading, I probably won't use it much for cooking. First of all, I found the directions too verbose and fussy to suit me. The whole point of having a food processor is to speed up various kitchen tasks, but following the directions for these recipes would slow me down to where I got little advantage from using the machine. It was interesting to read the extra info while sitting on the couch, but not while standing in the kitchen actually doing the work. Under those conditions, I want clear, brief instructions, not a lot of text to wade through. I'm not saying some of the text isn't useful, but the narrative style made it hard for me to pick out the critical points quickly.I love my food processor and use it a lot, but don't expect it to do everything. Some functions are better done another way depending on the result I want. For example, I far prefer the neat regular dice I get from my Alligator Dicer when making a vegetable soup. Likewise, when I'm making a small quantity of salad dressing or mayonnaise, my stick blender does a great job quickly and efficiently, and if I'm only slicing enough cucumbers for a salad for one or two, I'll use my handheld Adjustable Mircoplane slicer. As a result, all the recipes for those sorts of things in this book weren't useful to me, since each goes into significant detail about the food processor use for each step, the prep, the blade or disk, the run time, etc--all info that would just slow me down if I was using a different tool.The steps about using a food processor at the beginning of the book alerted me that perhaps this wasn't the right book for me. I'm a reasonably experienced cook, so when I'm told right off the bat not to substitute ingredients or pan type, and to always use freshly ground black pepper and freshly squeezed juice among other things, I immediately start asking questions. Would the recipe really fail if I didn't have fresh oranges on hand in mid-summer (when they are not in season) and is Penzey's Ground Black Pepper really not good enough? Are those bullet points disclaimers or what? They have nothing to do with the food processor, only with the recipes and I found those overly exacting as it was.Bottom line: I wanted to get more value from my food processor, but not by making a Terrine of Pork and Ham with Calvados and Juniper Berries that has 18 ingredients (barding fat?) and two pages of instructions. It sounded like it would take all day. I have a world-class food processor because I'm always in a hurry, so the recipes with extended prep didn't resonate with me any more than the simple ones, e.g., I don't use a food processor to make chicken stock.For a less experienced cook, however, or one who doesn't have other kitchen tools for various tasks and expects to use their new food processor for practically everything--or simply for someone who wants to feel like the chef is right there with them every step of the way, this book might suit them well, particularly if they're interested in tackling some unusual dishes as there are many. Some may really like the writing style too, but I found the amount of detail too tedious.

Lots of well-organized info on how to process different food types, and many good recipes, but I think a lot of people won't make beet soup or cold poached veal with tuna sauce. I'd like to see more good everyday recipes that you can serve your family without the "yuck, what is that?" question. While I will use this cookbook, I would have preferred something a little more down to earth.But still...lots of good info in here and very good "how to" tips on the basics of food processing.

Again, this is one of my food processor cookbooks which I have referred to along with the other books I have in my collection. Every book is so different, but it's a good book that I do refer to quite a lot and actually have tried quite a few of the recipes.

I was looking for a book that would give me some great recipes to use with my new food processor. I was not happy with this one. There aren't a whole lot of recipes and a lot of the ingredients are not very common in our household. I usually have capers, anchovy paste, greek olive etc. So I am not talking ketchup and mustard here. I am talking about tahini, lemon grass, and indian relish (what is that, and where do you get it?) I enjoy cooking for my family, but I am more apt to use recipes with ingredients I will use for other recipes. In addition, a lot of the recipes are very complex, which is okay, but cooking doesn't have to be complex to be either gourmet, or tastey. There are a couple of recipes I will try: Mushroom caviar, Oh-my-God Cheesecake and Stuffed Artichokes. Other recipes I will probably never do are: Sweet Potato Soup w/ coconut milk, lemongrass & cilantro, Terrine of Pork & Ham w/ Calvados & Juniper Berries, Leek & Sweet Red Pepper flan, Chicken Liver & Red Onion Jam. I also ordered The Food Processor Bible. There are many more recipes that aren't so elaborate and more for daily use.

First I did my research on which food processor (Breville) and then which book (this one.) Both are exceeding my expectations. Author introduces recipes with very helpful tips and usage stories that compensate for the lack of photography or any visuals. She doesn't waste too many pages going over technology and manufactures; she gets right into the recipes after a succinct dictionary of foods and how to process them.I found this to be a very good basic book with a complete range of recipes from starters to desserts.

Very helpful for me with my new food processor. I have gotten some great ideas.

book was interesting,but wanted more instructions on processor use tips.......Really needed more of a manual operation type book. Thanks for the help

Easy to follow, lots of recipes. I would note that it seems like each recipe contains a long list of ingredients - I only mention so that you're prepared to run to the store when you get your copy, because so many recipes look so good you'll want to get started right away!!

It is not made clear at the point of ordering that this book is written by an American and it's an extra chore converting ingredient quantities which are shown in 'cups'. Some ingredients are not easy to find and need some creative thinking. e.g. Heavy cream, all purpose flour, unsulphured molasses. The quality of the printed paper is poor. Disappointing. The description of the book should state that it originates from America.

If you love your food and are creative - go for this book. I, on the other hand like it simple. There are so many things in this book to appeal to everyone's taste, unfortunately, not mine.

As I've said before, I like to see what a recipe will look like and this book has only text.

Awesome

Good info