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Thoroughly Modern Milkshakes: 100 Thick and Creamy Shakes You Can Make At Home Paperback – June 25, 2012

32 customer reviews

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Editorial Reviews

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

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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Product Details

  • Paperback: 208 pages
  • Publisher: W. W. Norton & Company; 1 edition (June 25, 2012)
  • Language: English
  • ISBN-10: 0393342778
  • ISBN-13: 978-0393342772
  • Product Dimensions: 5.9 x 0.6 x 9.2 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (32 customer reviews)
  • Amazon Best Sellers Rank: #155,740 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

25 of 25 people found the following review helpful By M. Walker on May 15, 2010
Format: Hardcover 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.
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20 of 20 people found the following review helpful By Del Davis on May 26, 2009
Format: Hardcover 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.
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6 of 6 people found the following review helpful By pingpongedout on June 24, 2009
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.
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6 of 7 people found the following review helpful By Dawn C. Finicane on June 13, 2012
Format: Paperback
Absolutely needed a "kicked up" modern day milkshake book.
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.

dawn
vanillasugarblog.com
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4 of 4 people found the following review helpful By C. George on January 14, 2011
Format: Hardcover Verified Purchase
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 delicious. Recipes are interesting and diverse. A good book for people who love to try new things.
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3 of 3 people found the following review helpful By Midwest Book Review on September 15, 2009
Format: Hardcover
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 plus new twists in classics - such as a Mocha-Cardamom shake, a Ginger-Chai Shake, or Coffee-Hazelnut Shake. Add some histories and colorful photos and you have an eye-catching cookbook perfect for any lending library.
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3 of 3 people found the following review helpful By avid reader on July 22, 2014
Format: Paperback Verified Purchase
We all know the basic idea how to make a milkshake, so I thought this would kick it up a notch with flavorful ingrediant ideas and combinations. My problem is most of the recipes include finding ice cream in flavors I wouldn't normally pick up. If you're starting with ice cream, what is the point? Start with milk, flavors, ice...
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3 of 3 people found the following review helpful By SZ on September 9, 2009
Format: Hardcover Verified Purchase
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 the concoctions.
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