The Fabulous Gourmet Food Processor Cookbook
by Judith Gethers
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Book Summary Information
Author: Judith GethersEdition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 1981-04-12
ISBN: 0345295862
Number of pages: 320
Publisher: Ballantine Books
Book Reviews of The Fabulous Gourmet Food Processor Cookbook
Book Review: Great recipes; food processor tips
Summary: 5 Stars
Having recently purchased a world-class food processor, I'm always looking for additional ways to use it. This cookbook has turned out to be much better than expected. There are many food processor tips for new users as well as some that are more sophisticated. The recipes are basic gourmet, not exotic, and do not require strange ingredients. It is almost like first year culinary school, which to me is super. It includes many basic recipes that you can put your own spin on.
Some recipes don't need a food processor, such as Bechamel Sauce, unless you go with a variation. Many of the recipes include familiar herbs, spices, cheeses, and things like unsalted butter, but these are things usually found in a well-stocked kitchen or easily available.
There are pates, souffl?s, timbales along with many wonderful soups, frittatas, sauces, vegetable dishes, various breads and dozens of others things, some of which I thought were beyond my expertise, but I now see aren't at all. Of the hundreds of recipes, I'm surprised how many are appealing and much easier than expected. Last night I made a vegetable-noodle casserole that was outstanding--a combination I'd never have thought to try. The basic recipe can be dressed up for company, but as I made it with extra veggies I had on hand and a little cheese, the little ones ate more vegetables in one sitting then they have in a week, and quite happily.
The book is divided into sensible chapters of recipes: appetizers, luncheon entrees, soups, main dishes, vegetables, salads, salad dressings, sauces, breads, condiments, doughs and crusts, and desserts. It starts out with ways to process different kinds of food in your processor with good tips for different techniques, i.e., chopping vs. slicing, pureeing or grating each, or processing the food when cooked vs. uncooked. There is a table of equivalents, such as that a medium apple yields approximately 3/4 cup sliced or chopped, a glossary of cooking terms so you know what the chefs on Top Chef are talking about, and various tips and hints about using a food processor that are actually useful.
The recipes are very doable and would be worth buying the book for even if you don't use a food processor. The directions are clear, variations are suggested and do-ahead/storage info is included. It is not specific to any particular processor and it's easy to understand what function is being referred to. I've even found I can combine or simplify some steps with my particular processor. For example, my processor has multiple bowls so I don't have to reuse the same bowl as described in some dishes.
I can tell this will be my favorite cookbook. In fact, I'm so taken with this author's knowledge and presentation style, I've ordered another from her. This is a trade paperback sized book and doesn't include glossy pictures, but does have illustrations of certain techniques where it's useful. I looked at the other food processor oriented cookbooks, but think I scored the jackpot by choosing this one. It delivers the gourmet basics in a way that will improve my cooking considerably, as well as helping me get more value from my food processor.
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