SMP Craft

(click cover to buy)

There’s nothing like a thick, creamy milkshake to make you feel like a kid again. In this book author Autumn Martin, an award-winning chocolatier and owner of Hot Cakes Molten Chocolate Cakery in Seattle, shares a range of 60 new and old dessert drinks that will have you salivating and ready to get your milkshake on! I guarantee you that there’s something within the pages of this gem to satisfy any sweet tooth. Relive a nostalgic moment by indulging in one of the Soda Fountain Classics like  Banana, Butterscotch, or Strawberry.

Strawberry Shake

Or how about creating these Salted Peanut Butter Cookies Ice Cream Sandwiches that are to die for?

In the Modern Flavors chapter, Autumn shakes it up by adding unique twists to time-honored flavors that both kids and adults will love like Salted Caramel, Not Your Grandma’s Apple Pie Shake, Strawberry Cheesecake, and much more.

It’s Peanut Butter Jelly time!

Molten Chocolate Cake Shake

Lemon Curd Raspberry Shake

Finally, the Boozy Shakes chapter is the one to turn to late at night when the kids are in bed. Sip on Chocolate Espresso Whiskey Malts, Mojito and Campari Shakes, or try the Jalapeno Tequila Shake for a kick!

St-Germain and Huckleberry Shake

Are you drooling and ready to get started making some of your own malts and milkshakes? Do you have an ice cream maker? No? Well, not to worry! For anyone without one, all the recipes in the book can be made with store-bought ice cream or using one of the three basic ice cream recipes given at the beginning of the book for chocolate, vanilla, and ginger. And for complete beginners, an overview of blenders and ice cream and sorbet makers is given, along with notes for how to choose the best ingredients for your frozen treats. Autumn also provides a host of ideas for variations and side dessert, as well as bonus recipes for mouthwatering syrups and sauces for drizzling onto your malts and shakes. With all these delicious possibilities, who can pass up a milkshake?

In honor of Passover, we’d like to share with you authors Todd Gray and Ellen Kassoff Gray’s Passover menu picks from their book The New Jewish Table (on sale now!). Click through the Issuu pages above to see their picks plus get their Quinoa Salad with Figs and Mint recipe. Mmmmm….delicious! I don’t know about you, but this year we’ll be combining cultures (much like Todd and Ellen have in this book) and I’ll celebrating an Easter-Passover Seder with friends and cooking straight from this book the Quinoa Salad recipe and the Kassoffs’ Sweet Noodle Kugel. What are you making for Passover?

This Tuesday, March 5 at 2:30 p.m. (EST) come hang with the authors of our upcoming book The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes. Right in time for Passover, authors Todd Gray and Ellen Kassoff Gray will be releasing their book and “hanging out” live via Zagat’s Google+ page.

Todd and Ellen will be on hand to discuss their new book which is filled lots of “love and lox,” dish about the Washington D.C. dining scene (their restaurant, Equinox, is just steps from the White House!), and chat about other fun topics.

I had the pleasure of meeting Todd and Ellen a few months ago when they stopped by the Flatiron Building to meet the  St. Martin’s Press team. In tow, they had suitcases stuffed with delicious recipes that Todd made straight from the book: Chopped Liver with Sweet Marsala Onions, Sweet and Sour Eggplant on Crispy Garlic Toast, Gruyere Cheese Puffs, BBQ’d Wild King Salmon with Sweet Corn, and Morrison Street Sour Cream Coffee Cake. Obviously editing recipes and staring at photos of food doesn’t come anywhere near the experience of actually tasting the real thing. And wow, were we blown away! The recipes take traditional Jewish meals  and blend it with unexpected modern flavors and ingredients. My favorite example of this is the Chopped Liver which has hard-boiled eggs folded in to the pate, and then there’s a surprisingly delicious Italian twist added in with the Marsala wine. It was such a unique and ingenious combination that I couldn’t stop eating it! I think I could have eaten the entire bowl if I was left to my own devices. Lucky for my colleagues, my mother taught me how to share!

If you want to participate in the Google+ Hangout, click here to RSVP and join in the fun. Then, on March 5th, don’t forget to click back on the same link to participate in the livestream and ask Todd and Ellen any burning questions you might have. To pre-order a copy, click the following link: http://us.macmillan.com/thenewjewishtable/ToddGray#buy-the-book