José Antonio Fidalgo, a well-known researcher, gastronomy expert, and food lover, reveals the ins and outs of aphrodisiac cuisine and the connection that has existed throughout history between the most exquisite culinary practices and the most satisfactory amatory arts.
Aphrodisiac cuisine requires careful attention to the combination of colors in the finished dish, to the manner in which the ingredients are presented, and a perfect union between aromas and flavors in order to achieve the desired romantic setting.
In this book you’ll discover the virtues of a variety of food products, including vegetables, fish, seafood, meats, fruit, and sweets. You’ll also learn about the wines, liqueurs, condiments and spices that can enhance what we commonly refer to as the chemistry of love and sex. The book’s suggestive recipes, explained step by step, are combined with the interesting contents of its notes and introductory texts, which are filled with stimulating anecdotes, suggestions, and ideas. Mikel Alonso’s creative gaze artfully captures these delicious temptations.
