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    Fork Me, Spoon Me: The Sensual Cookbook
    Fork Me, Spoon Me: The Sensual Cookbook
    Fork Me, Spoon Me: The Sensual Cookbook
    Ebook156 pages1 hour

    Fork Me, Spoon Me: The Sensual Cookbook

    By Amy Reiley

    2.5/5

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    About this ebook

    Exploring the world’s most potent aphrodisiacs for steaming up the kitchen or bedroom (or wherever), this cookbook from a leading authority on sensual foods leads readers down the road to romance or, if preferable, simply helps them get down and dirty. More than 40 recipes based on 12 main ingredients are featured, including vanilla-scented sea bass, moist mango meatloaf, ginger mojitos, and Persian love cake, all designed to promote overall sexual health. This limited edition is presented with a new, alternate cover.
    LanguageEnglish
    PublisherLife of Reiley
    Release dateFeb 1, 2010
    ISBN9780977412044
    Fork Me, Spoon Me: The Sensual Cookbook

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      Book preview

      Fork Me, Spoon Me - Amy Reiley

      fork me, spoon me

      the sensual cookbook

      amy reiley

      illustrated by kersti frigell

      life of reiley

      Dedication

      To T… and A

      Copyright ©2005 AmyReiley

      All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in case of brief quotations embodied in critical articles or reviews. For information address http://www.lifeofreiley.com 

      ISBN 10: 0-9774120-4-0

      ISBN 13: 978-0-9774120-4-4

      art direction and design: Deborah Daly 

      illustrations: Kersti Frigell

      cover photography: Luther Gerlach

      cover model: Cheryl Campbell

      conceptual editor and protector of good taste: Ronie Reiley 

      copy editors: Kristin Voit, Melissa Wilbanks 

      test kitchen director: Daisie Armstrong 

      contributing chefs and tastemakers: Daisie Armstrong, Tony Abou-Ganim, Todd Bellucci, Sondra Bernstein, James Corwell, Liz Dueland, Ivy Haaks, Stephan Juliusburger, Nitzi Rabin, Annette Tomei, Neil Wigglesworth 

      suppliers of wine and spirits fueling test kitchen staff: Ian Blackburn, Michael Cardenas, Greg LaFollette, Lisa Peju, Gran Centenario and Versinthe 

      special thanks: Arlene Winnick, Dennis Hayes, Dave Reiley, Vik Seshadri, Lark Ellen Gould and all those who loaned their tongues, opinions and hormones. 

      No taste buds were harmed in the making of this book.

      contents

      title

      introduction

      the moods of food

      what's in a name

      kiss

      ingredients

      almond

      chile

      chocolate

      fig

      ginger

      honey

      mango

      mint

      peach

      rosemary

      saffron

      vanilla

      starters

      hot honey nuts

      figs in a blanket

      first time fluffernutters

      rosemary biscotti bites

      shrimp-stuffed spring rolls

      honey-almond home cured snapper

      zucchini stuffed with warm lobster

      peach lover's summer gazpacho

      honey carrot soup

      main courses

      love linguine with almond pesto

      saffron-basil matzo ball soup

      rosemary potato salad with fat sausages

      soft poached eggs on saffron dressed salad

      green tea poached salmon with sensual salsa

      vanilla-scented sea bass with a red hot rub

      lamb burgers with my sweet peach chutney

      moist mango meatloaf

      rosemary skewered chicken on a bed of roasted roots

      hard tacos with hot guacamole

      fire grilled chops with horseradish-mint sauce

      sauces and libations

      dipping green goddess

      chile rub

      mint butter

      sweet and hot apricot sauce

      not wholly mole

      hard sauce

      a word on wine

      a paragraph on port

      more potent elixirs

      magic mint syrup

      white peach Bellini

      saffron fleurtation

      a very sexy cocktail

      honey drop

      bloody maria

      ginger mojito

      dessert

      chocolate smothered brie

      creamy vanilla shakes with malted milk ball rims

      fresh figs rolled in brown sugar

      ready for anything ginger piecrust

      easy mango tart tatin

      Persian love cake

      cranberry almond tart

      make whoopee pie

      breakfast in bed triple gingerbread

      morning after fig scones with fresh cream

      venues

      kitchen: the new bedroom

      dining room

      roaring fire

      bath tub

      backyard

      into the woods

      rocking the boat

      bed

      glossary

      about the author

      introduction

      Once a man I dated two or three times offered to cook for me. Because I’m involved in the food business, most men never work up the nerve to make me a meal. I was impressed by the boldness of his invitation. And yes, I was pretty doubtful about his cooking skills. But worry was overshadowed by my interest in what was clearly an open invitation to seduction. Any man who invites you over to dinner on the third date has more than whipping soufflé on his mind.

      The meal was delicious, the mood electric. There was a white fish in a mango sauce, chocolate, white wine, red wine, and strong cups of coffee that carried us deep into the night.

      It was not until much later that he found the nerve to admit he had tried the ambitious menu for the very first time on that night. He chose the ingredients not to showcase his favorite recipes, but because a buddy instructed him to use all the right ingredients to create an aphrodisiac dinner.

      Although I wish I could claim it, this story is not my own. A magazine food editor I know shared this tale of seduction with me when I started talking about writing Fork Me. As a matter of fact, I quickly found that talking about this project provoked an avalanche of ideas and commentary from almost every person in my life. By the way, the pair from the dinner date story married about a year after the mango and chocolate-laden feast.

      Fueled by stories like the one shared above, Fork Me, Spoon Me grew from a simple idea and took on a life of its own. The idea is simple—that the act of eating is a multi-sensory experience, and when combined with the right ingredients and intentions, food becomes positively sexual.

      There are many books available to aid in culinary technique, and a few exceptional works have been published to promote sexual satisfaction. It is well documented that the two marry to make the ultimate feast. We’ve seen it in films from Like Water for Chocolate to 9 1/2 Weeks. The goal of Fork Me, Spoon Me is to invite you into a world in which food possesses the power of extraordinary sensuality on its own, or as a prelude to unparalleled bliss.

      The structure of Fork Me, Spoon Me was inspired by the ultimate cookbook for sensuality, The Joy of Sex. Arguably the most successful sexual self-help book ever published, The Joy of Sex capitalized on the sensory pleasures of food. And yet, no cookbook has yet to nibble on this titillating topic by inspiring and celebrating culinary experimentation and the sensual pleasure that The Joy of Sex first brought to life decades ago.

      When I started on the book, I realized that my topic can be broken down into identical categories to those in The Joy of Sex, although, in the end, I made a couple of minor adjustments: I’ve added a category of libations along with a sauce chapter because the class of liquid pleasure is far too profound to be limited only to those compounds you can drizzle over meat. I’ve also included a chapter on desserts, which was superfluous to Sex since that book’s every chapter was nothing but dessert. What can I say? I’ve got an insatiable sweet tooth.

      Fork Me, Spoon Me, like The Joy of Sex, is meant to be a menu, not a rule book. It is impossible to write with passion about things you do not enjoy, so I’ve included recipes that embody the way I like to eat. You may have your own method for incorporating these arousing ingredients into food-inspired foreplay. In the world of aphrodisiac foods, experimentation is encouraged!

      the moods of food

      Although countless foods have been declared aphrodisiacs at some point in history, I wanted to feature aphrodisiac ingredients with both folkloric history and scientific evidence supporting their arousing abilities. I’ve selected twelve of my all-time favorite aphrodisiac ingredients to share with

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