Your Kitchen's Magic Wand: Getting the Most Out of Your Handheld Immersion Blender

Front Cover
Macmillan, Oct 31, 2006 - Cooking - 192 pages
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.
 

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Contents

Introduction
1
Starters
5
Drinks
23
Soups
33
Salads Dressings and Sauces
57
Main Courses
77
Side Dishes
129
Pasta
141
Desserts
153
INDEX
175
Copyright

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About the author (2006)

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.

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