Word: cooks
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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...
Robot Coupe R2 ($439). French prototype of the smaller Cuisinart, this is the household version of a restaurant model. Worth every cent for the home cook who entertains on a large scale and demands professional results...
...Nowadays," says Lang, "women often start with elaborate recipes but have no idea how to make a basic cream sauce." Therefore, he recommends that every cook have a step-by-step volume like Irma Rombauer and Marion Becker's Joy of Cooking (Bobbs-Merrill; $10.95 hardcover; New American Library; $4.95 paper) or, for the more advanced practitioner, Jacques Pépin's La Technique (Quadrangle; $25). He would add not only recipe books, but also several volumes that concern the philosophy and history of food. Lang's choices...
...Escoffier Cook Book (Crown; $6.95). Every book that Escoffier wrote is part of the theoretical and practical canon of gastronomy; this is the most useful...
...York Times Cook Book, edited by Craig Claiborne (Harper & Row; $15). An accurate, almost complete compendium of the most popular dishes...