Intimacy On The Plate: 200+ Aphrodisiac Recipes to Spice Up Your Love Life at Home Tonight
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Every couple knows that the key to a harmonious home is a healthy love life, but keeping your time in bed spicy isn’t enough – you need to turn to the kitchen and amp up the flavor. Olga Petrenko is a housewife who dedicated years of her life to crafting original dishes that combine tradition with innovation, creating new tastes that everyone can enjoy. In the process, she discovered something new: by applying scientific research to her recipes and by using the correct ingredients, all meals had the potential to be the perfect aphrodisiac. After a decade of hard work and experimentation, she finally had an extensive collection of recipes designed to make every bite erotic - Intimacy On The Plate: 200+ Aphrodisiac Recipes to Spice Up Your Love Life at Home Tonight Every dish in this erotic cookbook pays as much attention to presentation as to flavor and science. If you want to create the right mood for your loved one, you need to feed the eyes before you feed the stomach. Olga has worked hard to make every sensual meal beautiful and visually appetizing so that you and your partner will feel the food love before you even sit down to eat. Within these pages, you’ll find 200+ healthy, easy-to- cook recipes known around the world to contribute to sexual desire. Using a wide range of ingredients, including dozens of types of vegetables, mushrooms, fish, seafood, fruits, nuts, herbs, and spices, you and your partner will experience the full range of erotic properties the world of food has to offer. You’ll never run out of new and exciting places to take your meals. From appetizers, to main courses, to side dishes, beverages, and desserts, you’ll always have something scintillating to offer up on date night. Read more
Publisher : Identity Publications (January 23, 2017)
Language : English
Paperback : 318 pages
ISBN-10 : 1945884037
ISBN-13 : 30
Item Weight : 1.69 pounds
Dimensions : 8.5 x 0.86 x 8.5 inches
Best Sellers Rank: #3,038,130 in Books (See Top 100 in Books) #2,445 in Gastronomy Essays (Books) #3,868 in General Sexual Health #8,674 in Sex & Sexuality
#2,445 in Gastronomy Essays (Books):
#3,868 in General Sexual Health:
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Top Amazon Reviews
We all joke about aphrodisiacs. You're at dinner with friends and tease who's gonna get "lucky" tonight based on what they ordered. Well, tonight we all can be in the fortunate category. Olga Petrenko brings us recipes designed to arouse, rescue and restore more than just a relationship. Subtle additions of seasonings, spices, herbs, nuts and foods loaded with Zinc. (Yes Zinc!) can aid in increasing both your's and your partner's libido and accelerate their stamina. Who knew pumpkin, cabbage or mushrooms could achieve all that. Or that vanilla is such a powerful aphrodisiac. Most of the recipes have easy to find and common ingredients, except I have NO idea what a daikon root is or where to buy it. The fruit and chocolate recipes are now some of my faves. For those cooks that watch their carbs and calories intake, these recipes will work well with your dietary restraints. Big on vegetables, fruits and seafood recipes, Intimacy of the Plate provides the added bonus of healthy cooking with low-to-not-much carbs in most of the specialized recipes sections. What I like about this fun, intoxicating cookbook is the opportunity to enjoy a fun, sexy meal with my husband, by sharing the joy of making and serving a meal that is sooo much more than two veggies and a meat. Take away serving utensils and let the fun begin. They say the best way to your partner's heart is through their stomach. This intimate cookbook will do just that and more! In a well thought out format, Olga brings us easy to prepare dishes, beautiful food photography and supreme knowledge of erotic foods.
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Reviewed in the United States on March 7, 2017 by Malcolm X
I have many terrific cookbooks, but this cookbook is one of a kind. Yes, it provides plenty of recipes, but they aren't just designed to taste good and look good; they're also supposed to add a little spark of oom-pa-pa to your love life. Based on her research, the author explains the sex-enhancing attributes of various foods and herbs, as understood throughout history by various peoples of the world, and then she highlights some recipes containing those "magical" ingredients. Does it work? Beats me, but I did have one "ah-HA" moment while reading the book. Oysters have traditionally been called aphrodisiacs, but I never had any idea why that might have been the case. (I mean, they taste good... but they don't LOOK terribly sexy, ya know?) But according to Ms. Petrenko, oysters are very high in zinc, and THAT is what supports those romantic feelings. Interesting, huh? I think so, too... which is why I told my husband about it when I read it. When I came home from the store this morning, he jokingly asked if I bought any zinc pills while I was out. I didn't. But I DID buy some oysters... (ahem) Purely coincidental, of course.
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Reviewed in the United States on February 7, 2017 by Susan Flett Swiderski
I got this book because I was a beta-reader for it and also because I love to collect recipes and cookbooks. I find this one delightfully unique. Remarkably well-researched, it combines science, history, and gastronomy in a fun and accessible way. Although it's goal is to enhance sexuality, the recipes are geared toward health in general, while appealing to the eye and the appetite. It is also beautifully illustrated!
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Reviewed in the United States on February 3, 2017 by Andrea L Purvis
I don't know if I buy into the aphrodisiac thing, but if you believe these things increase your libido then it's possible that's all that matters. Placebos are a thing, right? That being said, this book is well-organized, has some great photography and some pretty tasty looking recipes. Whether you're looking to spice things up in the bedroom or you're just hungry, you could do worse than this title. I was provided a free copy of this book for an honest review.
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Reviewed in the United States on February 27, 2017 by Steven Klassen
I am disappointed, because this is an intriguing idea for a book- and yet, it did not live up to my basic expectations. According to the publicity, the book contains not only 200+ aphrodisiac recipes, but lore and/or science that explains why they work. I’ll discuss the second part first. While some (but not all) of the recipe ingredients do get a shout-out, it is generally so vague in its description of function as to be useless. While I was not anticipating a biochemical treatise, zinc improves sperm production? OK… but in and of itself lots of sperm does not necessarily lead to a great time in the bedroom, especially if the partners are not looking to conceive! Mostly the discussions of efficacy are vague and generic, and mostly aimed at the menfolks. (There is a short bibliography included, covering some of this.) Now, on to the recipes. I do expect some basic things from a cookbook, such as sensible organization based on course or ingredients; informative and complete instructions; and pictures (if included) that depict the recipe they illustrate. Unfortunately, this cookbook lacked all these. Most obviously, many of the photos depicted delicious looking dishes that could not possibly be the result of the recipe they illustrate. At least 2 of the artichoke recipes start by directing one to remove all the leaves- thus presumably stuffing the heart alone- but the illustrations show intact globes. “Warm White Asparagus Salad” is illustrated using green asparagus and does not show the orange slices that are specified. “Asparagus Rolls” not only have far more salmon than asparagus, but the illustration looks nothing like the results of the recipe’s process. “Salmon Pate” shows something that looks like puff pastry shells (not mentioned in the recipe), garnished with smoked salmon slices, and “Swedish Glazier Herring” distinctly shows a fluted aspic, when there is not aspic in the recipe at all. These are only a few of the problem photos. Since often cooks refer to the photos accompanying a recipe if they get confused about the process as described, it is vital that the photos actually illustrate the results of the recipe as written. The recipe titles and their placement do not necessarily reflect the contents of the dish either. “Spinach Balls” is put in the spinach chapter, while it is made with a significant amount of cod. A number of vegetable recipes include, off-handedly, quite a lot of chicken, and “Spicy Celery Salad” has more tuna than celery! There was no index, which is a serious problem, especially since the recipes are somewhat arbitrarily sorted into their categories. An index leading one to recipes and lore the covered specific ingredients would be helpful. It was clear from just reading the recipes that Petrenko did not use an independent recipe tester. That’s important, since it’s far too easy for a recipe writer to use a personal shorthand- “I know what I mean!”- that baffles and frustrates anyone else. This means it bears more similarity to cookbooks from 300 years past than modern expectations. These recipes also gave no hint as to yield. If they assumed for 2, that would be fine- but 2 people cannot easily down over a pound of mushrooms (in one dish), or over a pound and a half of shrimp in a rich cream sauce! While I tried to pick several of the most coherent recipes to try myself, I ran into problems with some of them. First, I tried “Heady Mushrooms with Pine Nuts” (for some reason in the Pine Nut section rather than the Mushroom section, though it used over a pound of mushrooms and a bare 1.5 oz. of pine nuts as a garnish). As my husband and I started to cook it, though, we quickly became aware that to get anything like the illustration would require serious alternations in technique; as written- cut up over a pound of mushrooms, add some seasonings, bake for 5 min, then add 5 oz of wine, and bake for another 15 min- this would have lead to a thin mushroom soup; 15 min is not nearly enough to reduce the wine in an oven, particularly when mushrooms are also giving up their liquid. We did like the flavor profile with the smoked paprika, until we added the specified lemon rind and juice; that was just weird. The pine nuts contributed nothing but crunch. Also, it made at least 6-8 servings- far more than we wanted after tasting it. “Gourmet Cauliflower” was the next one we tried. In terms of the recipe, it was one of the clearer ones; although it unaccountably listed the oil for greasing the pan in the midst of the sauce ingredients, that was pretty easy to figure out. The photograph shows slices of seared cauliflower; since the recipe calls for us to cook it whole, this cannot happen. Nonetheless, the sauce is tasty and browned into an Indian-inspired crust that complimented the cauliflower. I will also mention that our cauliflower took twice the time to cook as the recipe specified. Again, it made at least 8 servings, though that was not specified. Altogether it was pretty straightforward and easy, though I noticed my husband left bits of the browned crust on his plate. Next up, we made “Warm White Asparagus Salad”. Referencing the picture, we used green asparagus rather than white. And we disregarded the instruction to “steam asparagus for 15 min”, since that would lead to asparagus slime; we steamed it for about 2.5 min., at which point it was brilliant green but still had texture. More time would work better for thicker spears, but not more than 5 min. We toasted the walnuts, and composed the salad thus: arugula mix; warm asparagus in 2 inch lengths; toasted walnuts, and dressing of olive oil and lemon juice; we omitted the pine nuts because of the walnuts, and adding strands of saffron as a garnish is just a waste of a very expensive ingredient. As a result, this was ok, though if one had followed the directions I am not sure that the asparagus slime would have been a tasty addition. (The picture depicts around 4 inch spears of GREEN asparagus over the greens, garnished with pine nuts; neither the walnuts nor the orange slices are present in the photo, so I have NO idea what is meant by “removing the bitter film” from orange slices; we peeled them.) The dressing didn’t help. It’s a lot of work to go to more a recipe that ends up merely meh. Our final experiment was “Royal Salmon Bruschetta”, and this was our favorite of the recipes we tried. We did take some liberties with the recipe, most of which had little effect on the results- for instance, we used 4 slices of homemade (white) bread instead of a loaf; this turned out to be a reasonable amount of bread for the recipe. Since the size of the can of salmon was not specified, we used a small can; that seemed more in keeping with the rest of the ingredients. We did not have a bell pepper, so omitted it; if you were using it, though, a large can of salmon would be advised. In any case, I think much sautéed sweet pepper would have distracted from the flavor of the salmon. We didn’t have a hard-cooked egg, so quickly fried an egg to solidify the yolk and used that. Once the sauce was done (a white sauce enriched with the crumbled cooked egg yolk and the sautéed onion), we debated, but ended up mixing the drained salmon into it, and putting that over toast, garnished with the chopped pickled mushrooms. Very tasty! It would make nice appetizers, maybe on toast points with a quick run under the broiler to lightly brown the sauce before garnishing with the pickled mushrooms. Again, the picture did not show the dish as created in the recipe; in the pic, the sauce was clearly UNDER the salmon and mushrooms, not poured over it as the recipe specifies. Very tasty, though! In addition, there are a couple of shrimp recipes that look plausible, and I may try one of them at some point. While there are likely indeed 200+ recipes included, there is a LOT of overlap, particularly in the various salads and teas. A tea made with and without honey does not strike me as 2 distinct recipes, for instance, and there’s a lot of such replication. The bottom line, though, is that unfortunately I cannot recommend this book. To me it read and worked like a very promising and intriguing rough draft- that needs a lot more explanation in the science/lore parts, and FAR more attention to detail in the recipes. I hope they put in the work, because it’s an intriguing concept!
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Reviewed in the United States on May 25, 2017 by Cissa