The Mixer Bible: Over 300 Recipes for Your Stand Mixer

Tells you in simple terms which beater or attachment to use and when. I did have a problem with the book, though: So many recipes, so little time. (Jeannie Kadner Chicago Heights Star 2007-03-01)Will show home cooks how to expand their repertoire of recipes without having to spend more time in the kitchen. ( Trenton Trentonian 2005-10-19)Packed with easy-to-use recipes that produce reliable and flavorful results. Beginners will find [it] easy to follow, and the books should stoke the imaginations of veterans. (Joe Crea The Plain Dealer (Cleveland) 2008-12-17)While whipping, kneading, and slicing your way through this book, cooks will gain valuable insight into basic cooking techniques and tips on how to achieve success in the kitchen. So pull out your stand mixer, dust it off and dive in. Cooking was never so fun and easy. (The Things We Get blog We Taste Cincinnati online 2008-10-16) Meredith Deeds is a cooking teacher, food journalist and author. She writes for Cooking Light , Prevention and various newspapers across the nation. Carla Snyder is chef de cuisine of the Western Reserve School of Cooking, as well as a food writer and teacher. Both authors live in Cleveland. Excerpt. © Reprinted by permission. All rights reserved. Introduction As food professionals, we've had stand mixers in our kitchens for longer than we can remember. Because of their versatility they are perhaps the most integral piece of culinary equipment we own. Certainly our cupboards are filled with all kinds of machines, tools and gadgets, but we can turn to no other one machine to knead dough, grind meat, slice vegetables, whip egg whites and make ice cream. Because of that, we have come to rely on our stand mixers as trusted culinary companions. As cooking teachers, though, we are always surprised to find that so many of our students don't own a stand mixer -- and if they do, they are often unaware of all of its capabilities. One student that stands out in our memories had had her own stand mixer for years, but had never used any attachment other than the whip. She had long ago put away her flat beater and dough hook, never stopping to consider how they might be used. Once we clued her in to the possibilities, she felt as though she had rediscovered an old friend. There are many brands of stand mixers on the market, and more and more of them are developing attachments that will revolutionize the time you spend in the kitchen: pasta makers, food grinders, grain mills, juicers and ravioli makers all offer you the chance to be more creative and spend less time making dinner. The stand mixer, with all of its available attachments, can now complete almost any culinary task. While the majority of handheld mixers have stood still in their evolution, holding fast to their limited power and functions, the stand mixer has blossomed into a culinary work center capable of saving you time and money. Who would have thought years ago that this machine we've always turned to for preparing lemon meringue pies and cinnamon rolls would be capable of producing perfect pasta or paper-thin mushroom slices or mountains of grated cheese, all so quickly and efficiently? The evolution of the stand mixer makes a book like this necessary. Our goal is to help you understand the equipment and ease you into a comfortable working relationship with the machine and its attachments. We have provided you with an assortment of delicious recipes, everything from Hearty Harvest Roasted Vegetable Soup to Mocha Almond Ice Cream. Although many of the recipes require one or more of the additional attachments, the majority concentrate on the standard flat beater, whip and dough hook. While you're whipping, kneading and slicing your way through this book, you'll also be gaining valuable insight into basic cooking techniques. Tips on how to achieve success in the kitchen accompany many of the recipes. Our years as culinary instructors have taught us the stumbling blocks that home cooks can experience. We have addressed these issues so that you can cook confidently even when under pressure. The recipes cover the globe in flavors and textures, from Moroccan-Style Lamb Turnovers to New England Clam Chowder to Tomatillo Chicken Tamales to Ginger-Spiked Tuna Burgers with Asian Coleslaw. We loved testing every recipe in this book. From simple to spectacular, there is truly something for everyone in this bible of a cookbook. So pull out your stand mixer, dust it off and dive into making Shrimp Bisque and French Bread. It's easier than you think. Excerpt. © Reprinted by permission. All rights reserved. Introduction As food professionals, we've had stand mixers in our kitchens for longer than we can remember. Because of their versatility they are perhaps the most integral piece of culinary equipment we own. Certainly our cupboards are filled with all kinds of machines, tools and gadgets, but we can turn to no other one machine to knead dough, grind meat, slice vegetables, whip egg whites and make ice cream. Because of that, we have come to rely on our stand mixers as trusted culinary companions. As cooking teachers, though, we are always surprised to find that so many of our students don't own a stand mixer -- and if they do, they are often unaware of all of its capabilities. One student that stands out in our memories had had her own stand mixer for years, but had never used any attachment other than the whip. She had long ago put away her flat beater and dough hook, never stopping to consider how they might be used. Once we clued her in to the possibilities, she felt as though she had rediscovered an old friend. There are many brands of stand mixers on the market, and more and more of them are developing attachments that will revolutionize the time you spend in the kitchen: pasta makers, food grinders, grain mills, juicers and ravioli makers all offer you the chance to be more creative and spend less time making dinner. The stand mixer, with all of its available attachments, can now complete almost any culinary task. While the majority of handheld mixers have stood still in their evolution, holding fast to their limited power and functions, the stand mixer has blossomed into a culinary work center capable of saving you time and money. Who would have thought years ago that this machine we've always turned to for preparing lemon meringue pies and cinnamon rolls would be capable of producing perfect pasta or paper-thin mushroom slices or mountains of grated cheese, all so quickly and efficiently? The evolution of the stand mixer makes a book like this necessary. Our goal is to help you understand the equipment and ease you into a comfortable working relationship with the machine and its attachments. We have provided you with an assortment of delicious recipes, everything from Hearty Harvest Roasted Vegetable Soup to Mocha Almond Ice Cream. Although many of the recipes require one or more of the additional attachments, the majority concentrate on the standard flat beater, whip and dough hook. While you're whipping, kneading and slicing your way through this book, you'll also be gaining valuable insight into basic cooking techniques. Tips on how to achieve success in the kitchen accompany many of the recipes. Our years as culinary instructors have taught us the stumbling blocks that home cooks can experience. We have addressed these issues so that you can cook confidently even when under pressure. The recipes cover the globe in flavors and textures, from Moroccan-Style Lamb Turnovers to New England Clam Chowder to Tomatillo Chicken Tamales to Ginger-Spiked Tuna Burgers with Asian Coleslaw. We loved testing every recipe in this book. From simple to spectacular, there is truly something for everyone in this bible of a cookbook. So pull out your stand mixer, dust it off and dive into making Shrimp Bisque and French Bread. It's easier than you think. Read more