Compared to today's racy new food processors, early models seem positively antiquated. Among the cutting-edge innovations: mini bowl and blade inserts for standard models ... kinder, gentler dough modes that knead yeast doughs to perfection ... reversible blades, one side for grinding, one for chopping ... powerful braking actions that allow you to control the degree of chop ... sleek keypads that make clean-up a breeze. The new generation of food processors, so powerful, so versatile, needs a new deriver's manual, a cookbook to teach you how to use them to their best advantage. "Process This!" is that book. Award-winning cookbook author Jean Anderson has spent two years putting the new processors through their paces and developing recipes specifically for them. (Don't worry, they work in older machines too; in fact they'll make them perform better than ever.) Anderson has turned some 150 popular recipes upside-down, changing the order of mixing so that you can now prep almost anything by processor. Flaky piecrust? No problem. PatE s, rustic or refined? A snap. Melt-in-your-mouth shortbread? You bet. Salsas and guacamole with plenty of texture? Sure thing. Asian stir-fries? Of course. Feathery cakes? Why not? Anderson has even turned the food processor into a bread machine, using it to do everything but shape and bake. Throughout "Process This!" you'll find dozens of time-saving tips and techniques. Why not mince parsley "while" you crumb breaAnderson, Jean is the author of 'Process This! New Recipes for the New Generation of Food Processors + Dozens of Time-Saving Tips', published 2002 under ISBN 9780060185657 and ISBN 0060185651.