Some critics claim that the only cook who really needs a food processor is one who must feed a dozen lumberjacks three times a day. Others say they actively enjoy chopping and slicing.
But James Beard, an early convert to the processor — and co-editor of a recipe book distributed with the Cuisinart — scoffs at “kitchen snobs who will not accept modern technological perfections. I’m perfectly certain were Escoffier or Montagne alive today, they would be happy to use a food processor.”
Indeed, many serious cooks say that short of a Bocuse in a bottle, the best friend they have is a processor.