A compendium of culinary come-ons — practical, simple and sensuous recipes to unleash the lover in all of us.
Of life’s many joys, the pleasures of the table and the delights of the boudoir are without question what make life worth living. Mark Douglas-Hill has spent a lifetime in pursuit of foods that encourage friskiness and enhance the frisking. In search of the ultimate aphrodisiac dishes, over the years he has researched and refined, trialed and tested ingredients and recipes from all over the world. This compendium of culinary come-ons is the legacy of his unceasing quest.
The Bon Viveur’s Aphrodisiacs is a veritable encyclopedia of aphrodisiacs — from liquorice to lobster, figs to foie gras, mango to mint. Along with mouth-wateringly tempting recipes, each entry is packed with diverse and diverting fact – historical, literary, biological and psychological — and the aphrodisiac and amorous qualities of each ingredient examined and appraised. Dig in and delight in the dainties unearthed for your delectation and deviation in this devilishly delicious cookbook.
“A book of sexy cooking” — Jake Wallis Simons * The Times * “Take Nigella Lawson, add alcohol, and multiply it by masochism, and you have this here cookbook” * Loaded *
About the Author
MARK DOUGLAS-HILL is an epicurean, glutton, sybarite, sensualist and bon viveur, and proud of it. Educated at Edinburgh University and Leith’s School of Food and Wine, he was owner and executive chef of The Well Dressed Salad Company until its sale in 2007 and has worked as a food consultant for a number of leading restaurant chains and food companies. This is his first book.
I have enjoyed this book and its simple presentation. If you are seriously interested like the author, try also the book by Marilyn Ekdahl Raviez.
- Title: The Aphrodisiac Encyclopaedia: A Compendium of Culinary Come-Ons
- Autor: Mark Douglas Hill
- Publisher (Publication Date): Square Peg; UK ed. edition (October 31, 2011)
- Language: English
- Download File Format: PDF, EPUB, MOBI, AZW3 (Kindle)