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...
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