Awards
- Winner of Gourmand World Cookbook Award 2010
Overview
The time-honored combination of milk, ice cream, and syrup has satisfied ice cream lovers for generations. In this collection of 100 new recipes, Adam Ried brings America's favorite concoction into the twenty-first century with familiar ingredients turned into foolproof shakes. Featuring a wide range of blended treats such as the bold Mexican Chocolate Shake with Chipotle and Almond and the traditional Malted Caramel, Thoroughly Modern Milkshakes gives us a whole new take on the shake.
Full Product Details
Author: Adam Ried
Publisher: WW Norton & Co
Imprint: WW Norton & Co
Dimensions:
Width: 15.00cm
, Height: 1.50cm
, Length: 23.40cm
Weight: 0.455kg
ISBN: 9780393342772
ISBN 10: 0393342778
Pages: 208
Publication Date: 29 June 2012
Audience:
General/trade
,
General
Format: Paperback
Publisher's Status: Active
Availability: Out of stock
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.
Reviews
You just want to keep the blender running all the time.
You just want to keep the blender running all the time. Ried goes further than anyone before him with his milkshake recipes: He writes about technique. You'll get the basics, but then the basics go ballistic: add tangerine sorbet to a chocolate shake; cardamom to a mocha shake; dark rum and cashew butter to a vanilla shake... Serve shakes for dessert. They're fast, festive and so much fun.
You ll get the basics, but then the basics go ballistic: add tangerine sorbet to a chocolate shake; cardamom to a mocha shake; dark rum and cashew butter to a vanilla shake. . . . Serve shakes for dessert. They re fast, festive and so much fun.
"""You just want to keep the blender running all the time."" -- Project Foodie ""Ried goes further than anyone before him with his milkshake recipes: He writes about technique."" -- Time Out Chicago ""You’ll get the basics, but then the basics go ballistic: add tangerine sorbet to a chocolate shake; cardamom to a mocha shake; dark rum and cashew butter to a vanilla shake. . . . Serve shakes for dessert. They’re fast, festive and so much fun."" -- Bookpage"
You just want to keep the blender running all the time. -- Project Foodie Ried goes further than anyone before him with his milkshake recipes: He writes about technique. -- Time Out Chicago You'll get the basics, but then the basics go ballistic: add tangerine sorbet to a chocolate shake; cardamom to a mocha shake; dark rum and cashew butter to a vanilla shake... Serve shakes for dessert. They're fast, festive and so much fun. -- Bookpage
Author Information
Adam Ried is a columnist for the Sunday Boston Globe Magazine and a regular guest on America’s Test Kitchen and Cook’s Country from America’s Test Kitchen. He lives in Cambridge, Massachusetts.
