Thoroughly Modern Milkshakes by Adam Ried
The perfect guide for blending up an icy avalanche of creamy concoctions.David Lebovitz, author of The Perfect Scoop
"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
"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.
| SKU | Unavailable |
| ISBN 13 | 9780393342772 |
| ISBN 10 | 0393342778 |
| Title | Thoroughly Modern Milkshakes |
| Author | Adam Ried |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | WW Norton & Co |
| Year published | 2012-06-29 |
| Number of pages | 208 |
| Prizes | Winner of Gourmand World Cookbook Award 2010 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |