Abby Mandel's Cuisinart Classroom

SIn the culinary revolution created by the food processor, no one has been more important than Abby Mandel: 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.