“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
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.
I wasn't thrilled with the book. This would be great for someone that likes unique shakes, and has their cupboard prepared for the many different ingredients.Published 13 days ago by JoyHart
I gave this book to my husband for his birthday because he loves all things ice-cream. I was a little disappointed though because most recipes are a little off the wall. Read morePublished 8 months ago by KKM
I bought a Waring milkshake machine for my husband for his birthday, and added this book to my purchase as an afterthought. He loves the machine, and we browsed through this book. Read morePublished 10 months ago by Carlan
Interesting read for the milkshake enthusiast. Worth a reference. I bought a used copy for about $11. I don't know that it is worth full price. Read morePublished 11 months ago by C. Stoke