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    Romancing the Stove: The Unabridged Guide to Aphrodisiac Foods
    Romancing the Stove: The Unabridged Guide to Aphrodisiac Foods
    Romancing the Stove: The Unabridged Guide to Aphrodisiac Foods
    Ebook168 pages1 hour

    Romancing the Stove: The Unabridged Guide to Aphrodisiac Foods

    By Amy Reiley

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    About this ebook

    The sequel to the critically acclaimed Fork Me, Spoon Me, this spicy cookbook is a manual to romance whether it is in the kitchen or the bedroom. Amy Reileymaster of gastronomy and the leading American authority on sensual foodsdefines and demystifies aphrodisiac foods, from the scent of red wine as seduction tool to watermelon doubling as a little blue pill. The simple and satisfying recipes include strawberries and cream buttermilk pancakes, fresh corn soup, lobster pasta in champagne sauce, hot chocolate martinis, and chipotle bacon chocolate chip cookies.
    LanguageEnglish
    PublisherLife of Reiley
    Release dateMar 30, 2012
    ISBN9780984689828
    Romancing the Stove: The Unabridged Guide to Aphrodisiac Foods

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      Book preview

      Romancing the Stove - Amy Reiley

      Romancing

      the Stove

      ~

      ~

      ~

      Amy Reiley

      life of reiley

      Copyright © 2012 Life of Reiley

      All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles or reviews. For information address Life of Reiley, www.lifeofreiley.com. A selection of recipes appearing in this book were previously published.

      ISBN: 978-0-9846898-2-8

      art director and designer: Deborah Daly

      editor: Ronie Reiley

      copy editor: Mark Siagh

      editorial assistant: Sarah Goss

      illustrations: Kersti Frigell

      front cover photography: Lisa Peju

      test kitchen directors: Delahna Flagg; Brooke Newberry

      contributing chefs: James Boyce; Tina Casaceli; Amelia Ceja; Jack Czarnecki; Brad Farmerie; Susan Feniger; Bradford Kent; Pat Rabin; Philippe Rispoli; Annette Tomei; Chrysta Wilson

      recipe testers: Larisa A. Buch; Carol Stager Commons; Debbie Dillard; Arlene Goss; Ngoc Hoang; Rita & Mike Kassak; Laura & Jason Malartsik; Jenifer Marom; Kellee Mendoza; Marie Mercier; Rich Pedine; Paula Peterson; Jessica Rabbiner; Kendra Schussel; Jill Sazama; Nancy Siegel; Shane Soldinger; Nicolette Teo

      special thanks: Sarah Casriel; Seth Casriel; Eva Crawford; Angela Dimino; Galit Hadari; Herta Peju; Lisa Peju; Courtney Pisarik; Vik Sehadri; Kelli Stember; Annette Tomei; Richard T. Williams; Arlene Winnick and Big the Chihuahua for his undying enthusiasm in cleaning up test kitchen disasters

      For more on the contributing chefs, upcoming events and other additional information, visit www.romancingthestovecookbook.com

      Published by Life of Reiley, www.lifeofreiley.com

      Printed in the United States of America

      Contents

      Introduction

      1 ~ What is an Aphrodisiac Food?

      2 ~ Recipes for Seduction

      love me tender spicy peanut omelet

      grilled oysters with tomatillo salsa

      white truffle scented wild mushroom risotto

      coffee kissed buffalo burgers

      hot sausage stew

      cupid’s kiss champagne cocktail

      coconut remydy cocktail

      seal the deal chipotle-bacon-chocolate chip cookies

      pistachio affogato 

      3 ~ Feed Your Libido

      casanova fruit smoothie

      thai inspired watermelon salad

      garlic soupe d’amour

      sizzling mussels in exotic broth

      seared scallop and apple salad with silky sweet potatoes

      chocolate kissed white bean chili

      sexy strawberry-basil lemonade

      body heat basil-black pepper tea

      hand rolled dark chocolate truffles 

      4 ~ Unleashing Your Inner Romantic

      sultry strawberries ‘n’ cream buttermilk pancakes

      garden tomato & avocado picnic sandwiches

      grilled scallops with sweet chili sauce

      pomegranate roasted pork loin with quinoa and sexy veg

      lobster pasta in champagne-tarragon sauce

      olive oil poached salmon with sensual spices

      pomme d’amour champagne cocktail

      hot chocolate martini

      creamy lemon custard cakes with rosemary

      lady killer chocolate layer cake

      5 ~ Super Sexy Me

      wake & bake breakfast eggs

      huevos style wake & bake

      succulent shrimp in a rosemary salt crust

      grilled chicken spinach salad with plump peaches

      herb massaged london broil with simple grilled asparagus

      black truffle lovers’ lasagna

      seared halibut with wild mushroom cream in bedwith braised celery

      lemongrass infused tangerine mimosas

      chocolate-almond seduction cookies

      perfect rose petal sorbet

      6 ~ Quickies

      pick-me-up breakfast parfait

      fresh corn soup

      steamy artichokes skinny dipping in honey

      afternoon delight crab salad

      vegetarian drunken meatballs

      easy vegan carrot top pesto

      stovetop sous vide salmon on a bed of apricots and fennel

      champagne with a rose water kiss

      speedy cmp fondue (chocolate-marshmallow- peanut)

      sensual strawberry-apple bread pudding

      7 ~ Nibbles, Bites and Afternoon Delights

      bikini bread

      naughty girl grilled cherries

      surprise someone soybean dip

      green grilled cheese for lovers

      thyme tickled whole wheat pita chips

      one & only salad dressing

      feta & basil stuffed mushrooms

      mind bending blue cheese walnut brittle

      susan feniger’s sexy banana fritters with coconut kaya jam

      8 ~ Don’t Whine—Wine!

      9 ~ Amy’s Dictionary of Desire

      Select References

      About the Author

      Introduction

      The question I’m most often asked is, Do aphrodisiac foods really work?

      In reply, I like to tell the story of Mr. Takeout:

      When I was working on my first book, Fork Me, Spoon Me: the sensual cookbook there was this guy. He was a friend of mine; let’s call him Mr. Takeout. As the name implies, Mr. Takeout’s idea of getting dinner was dialing. So, since I was generating enough food for a small army each day refining the book’s recipes, I would invite Mr. Takeout over for the leftovers. I thought he was a nice guy but I never allowed my impression of him to evolve beyond that. It honestly never crossed my mind that I was feeding this man aphrodisiacs—and eating them along with him—day after day for an extended period of time. I never gave it a conscious thought, that is, until several years later on the day Mr. Takeout proposed. That was the moment when I realized that I had, inadvertently, generated what I feel is indisputable evidence that aphrodisiacs do, indeed work. Thank you, Mr. Takeout.

      The Mr. Takeout experience has led, in a large part, to the evolution of my perspective on aphrodisiac foods since I wrote Fork Me. But it’s not just my personal experiences that influenced where I wanted to go with Fork Me’s sequel.

      It’s also the stories of my friends and the strangers I come in contact with as a food writer that have shaped my perspective and influenced this book’s message. There are the ones who’ve been over-stimulated by food television. They’re the types who feel like they aren’t qualified to enter their own kitchen because they haven’t taken a knife skills class and ask me exactly which garlic press they should buy. (For the record, I don’t own a garlic press—just a great knife.) There are the ones who make poor food choices because they don’t take the time or simply haven’t acquired the knowledge to feed themselves what the human body actually craves. They’re the ones who don’t like the way they feel or look and sense that its related to diet but aren’t sure how to change. Lastly, and definitely profoundly, it’s the stories of the people who, for one reason or another, have developed a complete hatred for their stove. The stay-at-home parents with finicky kids who feel duty bound to produce gastronomic miracles the whole family will eat night after night; the overworked professionals who spend more hours at the office than in their homes; and ever other manner of former food enthusiast who has fallen out of love with the kitchen that inspires me to serve up romance for the libido, heart and soul.

      That’s why Romancing the Stove is all about exploring the definition of aphrodisiac foods and the many ways in which I believe aphrodisiacs can be applied not only to moments of seduction but to enhance every day. What I’m using this book to illustrate is that a much more healthy, fulfilling and, frankly, exciting relationship with aphrodisiacs is about loving food, loving cooking. It’s about loving serving both delicious and wholesome food to the ones you love, as well as using food in finding and maintaining romance. The older I get, the more I understand how important it is to do things for your body to keep yourself feeling and looking good—don’t we all want to wake up feeling not only our best physically but embracing our most sensual selves? To get on that path, I think you have to start with seducing yourself with the very best food choices.

      With this book I want to illustrate the powers of not only many natural, aphrodisiac ingredients but also the powers of many of the nutrients found in these foods and to illustrate how they can impact libido. With the recipes, I am striving to offer ingredients and flavors that are not only exciting to the senses but also great for the body, packed with nutrients that will support sex drive and also influence overall health. Because believe me, I’ve learned that feeling sexy, looking your best and boosting your energy can be just as important in the bedroom as all those little hormones.

      Food and the Art of Sensuality

      I can easily feed you the history of an ingredient as an aphrodisiac or the nutrition of certain foods and how it affects your hormones or brain chemistry. And

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