The Aphrodisiac Encyclopaedia: A Compendium of Culinary Come-Ons
“Of life’s many joys, the pleasures of the table and the delights of the boudoir are without question what makes life worth living.”
Mark Douglas-Hill has spent a lifetime in pursuit of foods that encourage friskiness and enhance the frisking. Carousing around the world in search of the ultimate aphrodisiac dishes, the Bon Viveur (as MDH likes to think of himself) has researched, refined, tried and tested ingredients from Japan to Jamaica, and everywhere in between. This compendium of culinary come-ons is the legacy of his unceasing quest.
The Aphrodisiac Encyclopaedia is a veritable cornucopia of titillating titbits - oysters, lobster, figs, foie gras, iguana, pufferfish, chocolate and cheese - and that is just for starters. Along with mouth-wateringly tempting recipes, each ingredient’s aphrodisiac pedigree is examined and amorous qualities assessed and appraised; the book bulges with diverse and diverting fact - historical, literary, biological and psychological.
Dig in and delight in the dainties unearthed for your delectation in this devilishly delicious cookbook.