Search results
Results from the WOW.Com Content Network
This Cuisinart food processor includes interchangeable 13-cup and 4.5-cup work bowls — so you can use it to prep salsa or coleslaw for a large party or just for two. It comes with an adjustable ...
Overall, I’d recommend this food processor for frequent cooks and culinary enthusiasts of all levels, especially if you’re cooking for a crowd or batch cooking. (Otherwise, the 11- or 8- cup ...
Cuisinart (/ ˈ k w iː z ɪ n ɑːr t / KWEE-zin-art) is an American kitchen appliance and cookware brand owned by Conair Corporation. Cuisinart was founded in 1971 by Carl Sontheimer and initially produced food processors, which were introduced at a food show in Chicago in 1973. [1] The name "Cuisinart" became synonymous with "food processor."
SAVE $31: Give your normal oven a break and try this Cuisinart Chef's Convection Toaster Oven, on sale for $199.99 as of Sept. 17.Even though fall is approaching, it's still way too hot to turn ...
[4] [9] [2] [10] He pioneered a radical and efficient breadmaking method using a food processor for 45 seconds to avoid the drudgery of preparing bread by kneading it by hand. [11] He got the idea at a party for the Cuisinart inventor Carl Sontheimer, and after experimenting for several years, he developed his breadmaking technique. [11] [12]
Carl G. Sontheimer (1914 – 23 March 1998) was an American inventor and engineer best known for creating the original Cuisinart food processor. [1] Sontheimer was born in New York City but raised in France. [1] He returned to the U.S. to attend the Massachusetts Institute of Technology (MIT), where he received an engineering degree.
Food Lover’s Companion is a book containing culinary terminology and conversion tables for cooking. Five editions have been published as of 2019. Five editions have been published as of 2019. The main section of the work is an A-to-Z list of defined culinary terminology, followed by a series of appendices.
Adamson, Melitta Weiss Food in Medieval Times. Greenwood Press, Westport, CT. 2004. ISBN 0-313-32147-7; Food in the Middle Ages: A Book of Essays. Melitta Weiss Adamson (editor). Garland, New York. 1995. ISBN 0-8153-1345-4; Regional Cuisines of Medieval Europe: A Book of Essays. edited by Melitta Weiss Adamson (editor). Routledge, New York. 2002.