Synopses & Reviews
Immersion blenders aren’t just for smoothies anymore—in fact, the best and most creative uses of the handheld immersion blender are to smooth sauces, help cooks avoid transferring hot liquids from stovetop to blender and back again, and to make ice creams and other desserts. Far from the tried-and-true, YOUR KITCHEN’S MAGIC WAND includes fresh and surprising recipes for dishes such as:
Penne with green peppercorn cream sauce
Veal saffron meatloaf
Beef tenderloin steaks stuffed with brie in a cranberry balsamic reduction
Asparagus with mayonnaise verte
The more than sixty recipes in this book maximize the magic talents of the immersion blender and breathe new life into a well-used kitchen companion.
An innovative new cookbook explains how to use a handheld immersion blender to create a wide variety of appetizer, cocktail, salad, pasta, main course, and dessert dishes, with dozens of recipes--including penne with green peppercorn cream sauce, veal saffron meatloaf, and peach-orange pudding--that make maximum use of the small appliance's unique capabilities. 20,000 first printing.
Your Kitchen's Magic Wand consists of 60+ recipes for all kinds of dishes that are made considerably easier with the use of an immersion blender.
About the Author
Tom Steele is a restaurant reviewer for Fodor's New York
and a cookbook writer whose titles include EVERYDAY ASIAN with Patricia Yeo, A GREAT AMERICAN COOK with Jonathan Waxman, and BURGERS with Rebecca Bent. He lives in New York City.