New Recipes for the Cuisinart Food Processor, by James Beard and Carl Jerome, 1976, Fourth Printing 1978, spiralbound softcover, 96pp.

"I'm perfectly certain were Escoffier or Montagne alive today, they would be happy to use a food processor." -- James Beard, p. 3.

Hundreds of recipes, from hors d'oeuvre to desserts, specially designed for use with a food processor. Aside from James Beard, contributors include such famous chefs as Craig Claiborne, Marcella Hazan, Barbara Kafka, and Jacques Pepin.

Use the food processor to chop the meat, prepare the bread crumbs, chop garlic and parsley, prepare dough, and quickly combine ingredients for such elegant-sounding recipes as "Andre Soltner's Onion Soup", "Weeping Leg of Lamb", "Bleu Cheese Vinaigrette", "Salmon Pate", and "Steamed Fig Pudding".

Recipes are divided into hors d'oeuvre, spreads and butters, soups, main courses, vegetables, salads, sauces and salad dressings, breads, pastries and crepes, desserts, and accompaniments.

Dimensions: 8.25" X 6". In excellent condition. Pages are clean, soft covers are straight with minor edge wear, wire spiral binding is intact.