The Aphrodisiac Encyclopaedia: A Compendium of Culinary Come-ons (Google eBook)

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Random House, Apr 24, 2012 - Cooking - 256 pages
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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.

  

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Contents

About the Book
About the Author
Introduction
Alcohol
Fruit
All Things Animal
Vegetables
Seafood
Herbs
Spices
Nuts Seeds and Grain
Anaphrodisiacs
Acknowledgements
Index
Copyright

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About the author (2012)

Mark Douglas Hill is an epicurean, glutton, sybarite, sensualist and sometime slut - a randy and outspoken bon viveur. This flamboyant, larger than life character is the literary comic creation and alter ego of Mark Hill. Educated at Winchester College, Edinburgh University and Leiths School of Food & Wine. The owner and executive chef of The Well Dressed Salad Company (until its sale in 2007). He now owns UANDI, a gourmet boutique hotel in the Andaman Islands and continues to work as a food consultant for a number of leading restaurant chains and food companies. The Aphrodisiac Encyclopaedia is his first book.

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