Thoroughly Modern Milkshakes: 100 Classic and Contemporary Recipes

Thoroughly Modern Milkshakes: 100 Classic and Contemporary Recipes
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作者:
出版社: W.W. Norton & Co.
2009-07
ISBN: 9780393068771
定价: 270.50
装帧: 精装
页数: 128页
正文语种: 英语
  • Whatever you call it, the quintessentially American combination of milk, ice cream and syrup has delighted generations. In this collection of recipes, Adam Ried infuses the classic shake with unexpected flavour twists that bring the milkshake into the twenty-first century. Recipes such as the Mexican Chocolate Shake with Chipotle and Almond or the Maple-Bacon Shake reveal the tasty punch of unlikely food combinations. But Ried also includes old favourites such as the Rhode Island Cabinet (coffee shake) and the Black and White. With descriptions of unusual ingredients and key equipment, "Thoroughly Modern Milkshakes" will inspire even the most uncompromising of milkshake lovers to give the familiar a new twist. Adam Ried is the cooking columnist for The 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.
  • 内容简介:
    Whatever you call it, the quintessentially American combination of milk, ice cream and syrup has delighted generations. In this collection of recipes, Adam Ried infuses the classic shake with unexpected flavour twists that bring the milkshake into the twenty-first century. Recipes such as the Mexican Chocolate Shake with Chipotle and Almond or the Maple-Bacon Shake reveal the tasty punch of unlikely food combinations. But Ried also includes old favourites such as the Rhode Island Cabinet (coffee shake) and the Black and White. With descriptions of unusual ingredients and key equipment, "Thoroughly Modern Milkshakes" will inspire even the most uncompromising of milkshake lovers to give the familiar a new twist.
  • 作者简介:
    Adam Ried is the cooking columnist for The 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.
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