Ultimate Mixer Cookbook

by Rosemary Moon, Katie Bishop

It's a gorgeous streamlined appliance, displayed as a bona fide American icon by the Smithsonian Institution. But the KitchenAid mixer, created in 1919, is more than just a domestic design classic. It's also a tabletop workhorse that easily mixes, creams, blends, kneads, and whisks to perfection, successfully accomplishing many time- and labor-intensive culinary tasks that are the foundation of good home cooking. The Ultimate Mixer Cookbook provides a thorough introduction to the appliance, its features, and specialized attachments, plus "blueprints" for whipping up piecrust, bread dough, and other basics. Dozens of recipes are presented for light lunches, supper dishes, mid-week meals, effortless desserts, and streamlined dishes for entertaining, as well as scrumptious baked goods -- from butterscotch drizzle cake to garlic and sage focaccia.

160 pages, Paperback

First published January 1, 2002

Reviews

[Stephen · Rating 4 out of 5]

Rosemary Moon and Katie Bishop are well-known cooks in Great Britain from their many cookbooks and their television appearances. In this text, they team to write about the joys of stand mixers -- the KitchenAid in particular. The stand mixer ought not take up valuable kitchen counter space just to beat pancake batter or to whip cream. After a preliminary chapter devoted to the many magical (and expensive) attachments available, they offer a number of quite innovative recipes which can be made easier and better with a stand mixer. The recipe for Lamb and Rosemary Clafoutis is a revelation. The Lemongrass and Lime Mousse is simple but stunning. The Lemonade Scones are whacky but fun. And the Coffee Cream Éclairs shouldn't work but they do; whoever heard of making pâte à choux in a stand mixer!? The modern stand mixer is both a boon to productivity and a salve to arthritic joints; this book enhances its rewards in the home kitchen.