“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)
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.