Comments: Maybe our thought process is a little backward: not once in at least 20 years have we gone into the kitchen, spotted the stand mixer, and thought, "Hmmm, what can we whip up with that mixer tonight?" Yet it seems like that is exactly what this book is encouraging us to do. In that regard, it feels like the cart is out in front of the horse. But the authors swear that in years of teaching, they have come across multitudes of students who don't know what their mixer can do. And they've clearly sold enough copies of the book to warrant putting out a second edition.
Many of the recipes require you to have special mixer attachments: the meat grinder and sausage stuffer, the slicer/shredder, the pasta maker and pasta rollers, and the ice-cream maker, taken together add up to a hefty investment, but they certainly extend the mixer's capabilities.
Beyond the cart/horse issue, the book, with more than 300 recipes, offers a lot to choose from. Chapters feature appetizers, soups, main dishes, side dishes, sausages, pasta, breads, cookies, desserts, and "condiments, sauces, and extras." To us, the baking, pasta, sausage, and soup recipes are the most valuable. Recipes in other chapters use the dough, pasta, sausage, and soup that you've made as ingredients, but of themselves don't make great use of the mixer.
In some cases, using a mixer is going to complicate or slow down production – very few people are likely to grind their own beef more than once or twice for curiosity's sake, but they might use the meat grinder often to make sausage. Still, a cookbook should inspire people to cook and broaden their horizons, and this one does that.
(The puff pastry recipe is really a recipe for mock puff pastry, but that's a quibble.)