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Your Kitchen's Magic Wand: Getting the Most Out of Your Handheld Immersion Blender | 
 enlarge | Author: Tom Steele
Publisher: St. Martin's Press
Category: Book
List Price: $19.95
Buy New: $10.47
You Save: $9.48 (48%)
New (6) Used (6) from $10.47
Rating:  3 reviews
Sales Rank: 344329
Format: Bargain Price
Media: Hardcover
Pages: 192
Number Of Items: 1
Shipping Weight (lbs): 1
Dimensions (in): 7.2 x 5.3 x 0.9
Dewey Decimal Number: 641.5893
ASIN: B0012QMZMM
Publication Date: October 31, 2006
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: *BRAND NEW* BARGAIN Hardcover with DJ. Fresh from the distributor with No remainder marks and No price tags. We are FAST!! Check our feedback! Ships next day in padded envelope with barcoded address, delivery confirmation, and tracking number.
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Product Description
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.
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| Customer Reviews:
 A Learning Experience October 6, 2008
Esther A. Kubiczky
Having received an immersion blender as a gift, I needed something that would expand my use of it. This book does the job.
 Nice, but not quite the most... June 26, 2008
P. A. Norman (N. E. Kansas)
6 out of 6 found this review helpful
This isn't your mother's cookbook. It does have an appetizing, varying selection of high-end recipes, some of which use expensive ingredients, i.e., saffron, truffle oil. The author likes to use very hot peppers and includes jalapenos, habeneros, and/or Scotch bonnets =whew!= in some recipes. Too many for me. Personally, I can't tolerate that kind of heat on my palette, but to be fair there are a number of other recipes that sound very much worth trying, and most are suitable for special mealtimes. I take exception to his including the recipe for Applesauce for Adults, which sounds really good, but requires unnecessary work peeling, coring, seeding, and chopping of apples that could well be eliminated by using a simple foodmill. The book is sprinkled with some attractive but not spectacular photos, and there isn't one for every recipe, but I don't think that is particularly important. Since I have a Bamix immersion blender with 4 blades: meat chopping, whisking, aerating, standard mixing, plus the mini-processor attachment (wonderful for small amounts like two tablespoons of sun-dried tomatoes), I am disappointed that no mention or use is made of any accessories other than the standard mixing blade as Steele considers them "fairly useless." I disagree and think the "extras" can help reduce the redundant use of other utensils, all of which need to be washed. Because of this, instruction section of the book doesn't enhance the use of my hand blender, since I already know how to puree or chop something with it in a bowl or pan. I've scored this 3 stars for its obvious limitations.
Interesting recipes, not much help with blender use April 19, 2008
Charlotte H. Shuler (Bristol, FL USA)
6 out of 6 found this review helpful
The recipes are interesting but complicated. I was looking for a simple approach to recipes that I could use with my new immersion blender--stuff like how to make a wonderful smoothie. Not much information on the varieties of use of the immersion blenders with their attachments.
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