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Thoroughly Modern Milkshakes: 100 Thick and Creamy Shakes You Can Make At Home Paperback – Illustrated, June 25, 2012
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"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
- ASIN : 0393342778
- Publisher : W. W. Norton & Company; Illustrated edition (June 25, 2012)
- Language : English
- Paperback : 208 pages
- ISBN-10 : 9780393342772
- ISBN-13 : 978-0393342772
- Item Weight : 1 pounds
- Dimensions : 5.9 x 0.6 x 9.2 inches
- Best Sellers Rank: #277,709 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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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. 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.