Organized by type of aphrodisiac, this playful cookbook covers 19 sensual foods, ranging from traditional favorites like oysters and strawberries to lesser-known but just as potent foods such as pine nuts and asparagus. Including histories of aphrodisiacs, couples' anecdotes, and tantalizing photography, this 10th-anniversary edition of this beautiful and innovative cookbook features more than 55 new, couple-tested recipes and a completely revised appendix.
Forget Spanish fly or powdered rhino horn; if you want to get your lover in the mood, look no farther than your local supermarket. Strawberries, chocolate, asparagus--even coffee--have long been considered stimulants for the romantic appetite. For centuries, folk wisdom held that foods either rare or resembling a sexual organ had tremendous power over the libido. Modern science has since debunked that theory, but there's no denying that a meal lovingly prepared and properly presented with just the right ambience can precipitate the most passionate encounters. In
Intercourses: An Aphrodisiac Cookbook, Martha Hopkins and Randall Lockridge appeal to all the senses as they offer up 85 heart-melting, temperature-raising dishes, along with an array of sensuous photographs that will make you look at food in a whole new light.
The book is divided into 17 sections, each one devoted to a particular food with aphrodisiac qualities, from chocolate and chilies to black beans and oysters. Following these are recipes for massage oils, seasonal dishes, and meals to appeal to every astrological sign and every stage of a relationship, from first date to golden anniversary. There's even a list of resources on subjects ranging from further reading on aphrodisiacs to locating aromatherapy candles. Just reading Intercourses is a sensual experience--imagine what eating from it will be!
