Now, as then, Abby's food processor column appears regularly in Bon Appetit. Today she also writes a syndicated newspaper food processor feature. Such uses require washing the work bowl more frequently than using the processor to prepare the entire recipe. Any cook who has prepared and kneaded dough for one or more loaves of bread, made the batter for a multi-layer cake, combined the elements of an interesting salad, and made excellent ice cream in a food processor knows these tasks can be done completely, faster and more easily than without that appliance. It is a valuable resource for food processor cooks.
Recipes range from everyday cooking to choices for festive occasions.
Here is a sampling of it. While working at her Paris restaurant, I'Aquitaine, I had a memorable lunch with Christiane Massia, the chef and owner. She served this strikingly simple soup. A bottle of Bordeaux, an assortment of cheeses with French bread and a trio of fruit sorbets completed the menu. It rates as one of my favorites.