The Blender Cookbook

by Ann Seranne

Genres: Cookbooks

288 pages, Hardcover

First published January 1, 1961

Reviews

[Jerry]

The recipes in this book sound a lot better than they taste. The problem is probably insurmountable: the whole point of the book is making things you wouldn’t make in a blender, in a blender. The ingredients in the Tuna Spread make it sound tasty; the fact that it’s tuna blended on high speed for 30 seconds gives it both a texture and a taste that are not right.

The Cream of Mushroom Soup was the closest to real food, partly because some of it is cooked on the stovetop first, but it still ends up without any texture, which mushroom soup must have.

The Potato Puff sounded like it had the most promise: potatoes, cheddar cheese, green pepper, onion, parsley… but blending it all together at high speed and baking it, it ends up being a sort of banana bread with potatoes instead and no texture. Most of the flavor of the individual ingredients is lost rather than, ironically, blended into a greater whole.

[Fredrick Danysh]

In this collection of recipes the common utensil used is the blender. It includes international dishes as well as breads, cakes, and preserves.