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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Book Description
Editorial Reviews
About the Author
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.
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Customer Reviews
Most Helpful Customer Reviews
22 of 22 people found the following review helpful
By M. Walker
Format:Hardcover|Amazon Verified Purchase
Let me start by saying that the book is really well executed, as one would expect from Adam Reid, an alumnus of the well regarded Cooks Illustrated team. It sets out to demystify the art and science of making great milkshakes and accomplishes that task handily.
The book seems to be directed at two distinct audiences. The first, those who really need a recipe for making milkshakes (no shame in that) and the second, those who want to take the art of making milkshakes into new territory.
The author's core strategy generally starts with vanilla ice cream and milk as a palette and then uses highly concentrated sorbets, jams, nuts, herbs and spices to create the unique flavors that he strives for. For example, his basic chocolate shake calls for a combination of vanilla ice cream, milk and chocolate sorbet. Having spent a year behind the counter of one of New York City's best ice cream scoop shops, I was skeptical of his approach but when I tried it, I found that he was right on the money. I also found that I had much more control over the intensity of the chocolate flavor by varying the amount of sorbet I used relative to the vanilla ice cream.
Mr. Reid will also suggest that specific ice cream brands don't matter all that much. I would qualify that by saying that it's worth experimenting to find what you like. I found that the really high-end vanilla ice cream brands that I would normally eat on their own did not work as well for me in milkshakes as the more generic grocery store brands that I would rarely eat if given a choice.
For many people, the more appealing aspect of this book will be the new and unique flavors that the author urges on his readers. While the appeal of these concoctions is fairly subjective, I suspect that virtually everyone will find something that they love in here. Real flavor pioneers should check out Page and Dornenburg's excellent The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs.
Pros: Excellent methodology for making great milkshakes; good guidance for people wanting to do something a little different.
Cons: It's a lot of money to spend for a book about milkshakes.
The book seems to be directed at two distinct audiences. The first, those who really need a recipe for making milkshakes (no shame in that) and the second, those who want to take the art of making milkshakes into new territory.
The author's core strategy generally starts with vanilla ice cream and milk as a palette and then uses highly concentrated sorbets, jams, nuts, herbs and spices to create the unique flavors that he strives for. For example, his basic chocolate shake calls for a combination of vanilla ice cream, milk and chocolate sorbet. Having spent a year behind the counter of one of New York City's best ice cream scoop shops, I was skeptical of his approach but when I tried it, I found that he was right on the money. I also found that I had much more control over the intensity of the chocolate flavor by varying the amount of sorbet I used relative to the vanilla ice cream.
Mr. Reid will also suggest that specific ice cream brands don't matter all that much. I would qualify that by saying that it's worth experimenting to find what you like. I found that the really high-end vanilla ice cream brands that I would normally eat on their own did not work as well for me in milkshakes as the more generic grocery store brands that I would rarely eat if given a choice.
For many people, the more appealing aspect of this book will be the new and unique flavors that the author urges on his readers. While the appeal of these concoctions is fairly subjective, I suspect that virtually everyone will find something that they love in here. Real flavor pioneers should check out Page and Dornenburg's excellent The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs.
Pros: Excellent methodology for making great milkshakes; good guidance for people wanting to do something a little different.
Cons: It's a lot of money to spend for a book about milkshakes.
19 of 19 people found the following review helpful
By Del Davis
Format:Hardcover|Amazon Verified Purchase
You can tell the author has done his homework and gives you step by step instruction on creating milkshake masterpieces. Bananas Fosters and Malted Caramel shakes are worth the price alone. If you love milkshakes and malts, look no further because this book will have you in milkshake heaven.
6 of 6 people found the following review helpful
Format:Hardcover
What i love about this book is that it is as fun and engaging for adults as it is for kids. Adam has come up with lush and wonderfully creative milkshakes as well as classics from here and afar. Plus, his writing is as dreamy as his recipes. My favorites, so far, are the Vietnamese Iced Coffee Shake and Ballistic Vanilla Shake but I plan to blend my way through this book.
Most Recent Customer Reviews
5.0 out of 5 stars
Pure Awesome
I love this book! I have tried a few recipes and so far they have been incredibly delicious! These milkshakes are definitely on the fancy side (who knew milkshakes could be... Read more
Published 29 days ago by InsertCleverScreenName
5.0 out of 5 stars
great book for milkshakes
I just love the recipes. We've been having a lot of fun trying a different shake each time. A great read too! Very informative :)
Published 2 months ago by Tina Washington
5.0 out of 5 stars
I love it
Love all the new receipes. Hard to find some of the ingredients tho! Will be looking online to find the other ideas in the book.
Published 3 months ago by Sadie Scarlett
5.0 out of 5 stars
Best milkshake ever!
I love vanilla malts, particularly if they are made with frozen custard, but I had a hard time finding a good one anywhere in our area. Read more
Published 21 months ago by Sk1ch1k
5.0 out of 5 stars
Real Milkshakes
I gave this book to my brother-in-law who is always making milkshakes. He likes this book because he says that this guy knows how to make "real" milkshakes, as in thick and... Read more
Published on January 14, 2011 by C. George
4.0 out of 5 stars
few pictures and funny recepies
I was looking for more usual and classic reciepies and would like to have picture placed next to the reciepy.
Published on October 26, 2010 by Relika H. Berg
5.0 out of 5 stars
An eye-catching cookbook perfect for any lending library
Plenty of cookbooks offer milkshake recipes which are mostly standards with a few variations, so it's a pleasure to see a cookbook entirely focused on milkshakes, offering staples... Read more
Published on September 15, 2009 by Midwest Book Review
5.0 out of 5 stars
Our new favorite book!
After hearing an interview with the author on NPR, we immediately bought this book. We've made over a dozen of the recipes so far, and our friends love helping us make and sample... Read more
Published on September 9, 2009 by SZ
5.0 out of 5 stars
Awesome Book
The book is great!! I bought it as a gift for my son, and now he may get a used book!! It's detailed and has some pictures, but mostly it's fun!! GET IT!!!
Published on August 2, 2009 by P. Bankich
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