The Aphrodisiac Encyclopaedia: A Compendium of Culinary Come-ons
Mark Douglas Hill
06 October 2011
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 Aphrodisiac Encyclopaedia is a veritable cornucopia of titillating titbits – from liquorice to lobster, figs to foie gras, and 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.