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Make the most of your kitchen tools with the Immersion Blender Cookbook by Marian Getz. YOu'll get 142 glossy pages of recipes and coloured pictures, designed for today's cook. The Immersion Blender has become a must-have tool for any kitchen; whether you're making a gourmet meal or afternoon snacks for the kids, it's the perfect appliance to help make preparing foods fast, fun and easy too. You'll get Marion's know how to help you make everything from pizza crust to babyfood.
• Versatile enough to tackle recipes such as Estela's Tomato Salsa, Mango Sorbet, Zellwood Sweet Corn Soup and Strawberry KiwiKooler • Everything from pizza crust, appetizers for a party, homemade babyfood to an old fashioned strawberry milkshake • Marian's easy-to-follow recipes, helpful tips, mouth watering photos for each recipe and resource page will make you a better cook while teaching you to use the immersion blender in ways you never imagined • You will prepare meals and snacks quickly and efficiently while saving time and money • You are sure to use your immersion blender more than any other small appliance in you rkitchen • Headings include:: Dressings & Sauces, Soups & More, Shakes, Smoothies & Drinks, Breads & Quick Breads, Desserts, Et cetera • Also includes tips on over mixing, testing for doneness, tools you will need and much, much more • Printed in the U.S.A.
Includes: • The Immersion Blender Cookbook by Marian Getz
Here are just a few of the recipes to be found in The Immersion Blender Cookbook, by Marian Getz.
About Wolfgang Puck
Austrian-born Wolfgang Puck began his formal training at age 14, inspired by his mother, Maria, a hotel chef. Encouraged by a friend, Wolfgang left Europe in 1973 at the age of 24, having already learned his craft as a classically trained French chef in the master kitchens of three-star French restaurants. After a stint at the restaurant La Tour in Indianapolis, Puck made the move to Los Angeles in 1975, and became both chef and part owner of Ma Maison, which quickly became a magnet for the rich and famous - with Puck as the starring attraction. Fame and acclaim quickly followed with his unique combination of dynamic personality and a culinary brilliance that bridged tradition and invention. Wolfgang has changed the way North Americans cook and eat by mixing formal French techniques and Asian- and California-influenced esthetics with the highest quality ingredients. Over a span of twenty years, he has founded a virtual empire of dining establishments, including 12 fine dining restaurants, and the newer Wolfgang Puck Bistro, Express and Cafe locations across the United States, into Canada and Japan. He has authored six popular cookbooks, and his weekly syndicated newspaper column, “Wolfgang Puck’s Kitchen,” appears in more than 30 newspapers throughout the United States and Canada, with a combined circulation of more than 5.3 million.
Wolfgang Puck Worldwide, Inc. (WPW), a privately held corporation, includes a rapidly growing international franchise of the fast-casual Wolfgang Puck Express restaurants, consumer products, book publishing, television, radio and internet programming, and other licensing and merchandising projects.
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