Abby Mandel's Cuisinart Classroom

by Ruth S. (editor); Weir Abby; McElheny

SIn the culinary revolution created by the food processor, no one has been more important than Abby the food processor columnist for Bon Appetit magazine, one of the few American cooking teachers to have worked with the great chefs of Europe, and the first teacher to base her recipes on the use of the food processor as the most important home kitchen appliance. In her classes, she has instructed thousands of students in the opportunities that the food processor presents, sharing with them her recipes and techniques and inspiring them to cook more creatively, with less time and effort. Her recipes are particularly noted and appreciated for their precision and clarity. Abby Mandel has been hailed as "a culinary wizzard who enchants cooks with her use of a food processor". Her most recent innovation, described by Craig Clairborne in the New York Times Magazine, is using the food processor to beat egg white. This discovery allows the preparation in the food processor of many new kinds of recipes that couldn't previously be made in even that versatile machine.

Genres: Cookbooks

310 pages, Spiral-bound

First published December 1, 1980

Reviews

[Lisa (Harmonybites) · Rating 4 out of 5]

When my aunt got this, a food processor was something of a novelty in an ordinary home. I wouldn't buy this myself now--I don't think of it as so exotic a gadget it befits its own specialty cookbook (would this even be published or sold now?) Yet, to give its due, and put it a bit above this usual book, this is actually one that's been used a lot in our home--so much so it's falling apart--not because it's shoddily put together, but because it's loved. Its Carrot, Prune and Raisin Cake and Guacamole are household mainstays.