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America’s frosty favorite goes twenty-first century.Milkshake. Frappe. Cabinet. Velvet. Whatever you call it, the quintessentially American combination of milk, ice cream, and syrup has delighted generations, invoking memories of soda fountains and high-school sweethearts. In this collection of recipes, Adam Ried infuses the classic shake with unexpected flavor twists that bring the milkshake into the twenty-first century. Recipes such as the Mexican Chocolate Shake with Chipotle and Almond or the Maple-Bacon Shake reveal the flavorful punch of unlikely food combinations. And Ried doesn’t forget to include old-time favorites such as the little-known Rhode Island Cabinet (coffee shake) and the Black and White. Whether you are entertaining friends or craving something sweet, Ried shows you that the simple addition of sorbet or spice can rouse new flavor riches. With descriptions of unusual ingredients and key equipment, Thoroughly Modern Milkshakes will inspire even the most uncompromising of milkshake lovers to give the familiar a new twist.20 color photos
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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.Review:
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
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Book Description W. W. Norton & Company, 2009. Condition: New. book. Seller Inventory # M0393068773
Book Description W. W. Norton & Company. Hardcover. Condition: New. 0393068773 New Condition. Seller Inventory # NEW7.0130378