Tangled Yarns

Tangled Yarns

Wednesday, November 17, 2010

Book Review: Intercourses

Book Blurb:
First introduced in 1997 to rave reviews and now an international bestseller from the US to Australia, The New InterCourses: an aphrodisiac cookbook includes more than 145 aphrodisiac recipes for love and romance. Couples everywhere love this book for its romantic results, not to mention its sensual images of food set on the backdrop of the human body, tasty recipes home-tested by couples across the country, and thorough appendix with recommended aphrodisiac vendors, recipes for edible massage oils and bath salts, and charts for choosing the right aphrodisiac for the season of year, time of day, or even stage of the relationship.
InterCourses is organized by foods that have been considered aphrodisiac ingredients throughout history—chocolate, asparagus, chiles, coffee, basil, grapes, strawberries, honey, artichokes, black beans, oysters, rosemary, edible flowers, pine nuts, avocados, libations/alcohol, and figs. Each chapter begins with a photograph of food on the body—an asparagus skirt, a maillot of pine nuts, a tribal necklace of figs. The images bring the food to life in a fresh light, transforming ordinary foods into extraordinary aphrodisiacs.
That’s what InterCourses is for us: an introduction to the experience of aphrodisiacs. It’s an experience for anyone who can believe in the magic of food combined with a little bit of ambiance or love. With sensuality or eroticism. With simplicity or grandiosity. From the anticipated anniversary dinner to the unexpected glass of fresh-squeezed juice, the act of preparing food for another (or with another) speaks louder and clearer than most words. It says, with no exceptions, I love you. I want you. I care for you. You are worth the effort.
May InterCourses help you say what needs to be said.
Bon App├ętit

My Thoughts: Ok, one last book in the foodie category for a bit. But this one is just too good.
I'm a visual person. I hate cookbooks that don't show me a picture of what I'm going to be eating. In this case, I may not get pics of the finished product, but the gorgeous imagery more than makes up for it. Besides, the pictures include the main ingredient, all in very lovely, very artistic, very erotic photos. Some of the ingredients may be hard to locate - like the edible flowers - but it's worth the foreplay forethought. The recipes are all relatively simple, which is good, because it's easy to get distracted when you think about the finished product. I can personally recommend the Champagne laced with Raspberry, French Toast baked in Honey-Pecan sauce, Easy Strawberry Empanadas, and the Chocolate-stuffed Crescent Rolls. On my list to try are the Honey-drenched Figs, and the Rosemary-scented Lamb over pasta. You'd have to ask hubby what his faves are. This book is often pulled out when we discuss having a romantic evening.
You're pretty much guaranteed to be moaning in ecstasy, even if it's only over the food.

Publisher: Terrace
Release Date: January 1, 1997
This book is owned by the reviewer

6 comments:

  1. Oooh I may look this up. I normally cook the same dishes all the time, don't get me wrong they're FANTASTIC dishes but I always like looking for new stuff.

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  2. My mouth was watering and I felt hungry reading this post. This book sounds enticing. I love cooking and trying new dishes and experimenting. Thanks for the insight Jax. It sounds delicious! Yumm... :)

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  3. Between you and Danni I'm hungry and thinking about sex again. Damn it.

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  4. French toast in honey pecan sauce - mmmmmmm. I wonder if the library has this book :)

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  5. Very nice - I'm not a cookbook groupie...try to avoid cooking as much as possible but I've been wondering lately if I'd enjoy it more if I were inspired by a good cookbook - maybe this is the one!

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  6. I enjoy cooking and making things but one of the things that really gets to me is the sheer volume of things that a lot of the chefs seem to think that you have as standard in your kitchen.

    Its silly when they think that you should be able to vacuum pack food to keep the juices in.

    Will have to get on with a few new recipes and see what magic I can make for the festive period.

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