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Thoroughly Modern Milkshakes: 100 Thick and Creamy Shakes You Can Make At Home Paperback – June 25, 2012
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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. "
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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.Read more ›
Shakes like: mocha-cardamom shake. So clever. Cardamom! Who would have thought this belongs right next to mocha in a shake.
Not only kicked up new creations, but old-fashioned ones like "Hal's Inauthentic Egg Cream", the "Rhode Island Coffee Cabinet" homage to the infamous Autocrat coffee syrup.
And of course variations on the old "black & white" shakes.
Adam also gives us cultural history and examples of shakes found around the world like: licuados, batidos, cholado....
Excellent book. Shakes you think of and shakes you learn about.
Most Recent Customer Reviews
Very disappointed in content. Does not even have a recipe for a banana milkshake.Published 20 hours ago by Amazon Customer
If you want to get fat fast, this is for you. Great recipes, but I really can't try them all out fast enough.Published 18 days ago by Greg S. Co
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 5 months 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 14 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 16 months ago by Carlan