Synopses & Reviews
The time-honored combination of milk, ice cream, and syrup has satisfied ice cream lovers for generations. In this collection of 100 new recipes, Adam Ried brings America's favorite concoction into the twenty-first century with familiar ingredients turned into foolproof shakes. Featuring a wide range of blended treats such as the bold Mexican Chocolate Shake with Chipotle and Almond and the traditional Malted Caramel, gives us a whole new take on the shake.
"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
"The perfect guide for blending up an icy avalanche of creamy concoctions."--David Lebovitz, author of
About the Author
Adam Ried is the cooking columnist for Boston Globe Magazine and the kitchen equipment specialist on the PBS show America's Test Kitchen. For ten years he was an editor for Cook's Illustrated and was responsible for the magazine's kitchen equipment testing and ingredient tasting features.