Author and ice cream enthusiast Adam Ried sees the milkshake as a blank canvas, a sweet and creamy medium to which all sorts of flavors and textures can be incorporated. In Ried's fabulous Thoroughly Modern Milkshakes he goes way beyond chocolate, vanilla, and strawberry with daring milkshake creations such as mocha-cardamom, raspberry-rose, and lemon-buttermilk. By blending in fresh fruit, herbs and spices, liqueurs, wines, and beer, Ried takes the milkshake out of the 1950s malt shop, reinventing it into something that's well, thoroughly modern.
With a background from his time at America's Test Kitchen Ried has done his homework when it comes to mixing up the best possible shakes. He's devised simple tricks for maximum milkshake deliciousness—classics like chocolate and strawberry are made with both ice cream and sorbet for ideal flavor and consistency and vanilla gets a boost from a few teaspoons of vanilla extract.
In Thoroughly Modern Milkshakes Ried has given a fair shake to to every milkshake variation out there. Custardy concretes and New England cabinets are discussed at length as well as frosty international treats like aguas frescas, lassis, and cholados.
This week we have our freezer stocked with ice cream and the blender ready to go for testing out recipes from Thoroughly Modern Milkshakes. We'll mix up a Stupendous Strawberry Shake that lives up to its name, bring shakes into the a.m. with a Maple-Bacon Shake, and blend a Cucumber-Honeydew Shake with Cucumber Granita perfect for early spring sipping.
Win 'Thoroughly Modern Milkshakes'
Thanks to the generous folks over at W.W. Norton, we are giving away five (5) copies of Thoroughly Modern Milkshakes this week. All you have to do is tell us about a particularly memorable milkshake in the comments section below.
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