Full Description
'It is fitting, I think, that his last book should be as unserious and shameless as this collection of aphrodisiac recipes. With its air of scholarship, its blend of the practical and the wildly impractical, the crispness of its comments, this book will be one of my favourite Douglas's.' of aphrodisiac recipes. Here are dishes to seduce with and be seduced by - oysters with champagne, elderflower fritters and intoxicating love drinks, combined with fascinating recipes from antiquity to marvel at, from crane cooked with red wine to leopards marrow in goats milk. A classic, indispensable and utterly decadent book of recipes first published in 1952,
Contents
Soups; rice; fish and shellfish; mussels, oysters and snails; eggs; entrees; mushrooms and truffles; poultry and game; meat; vegetables and salads; sauces and savouries; sweets; drinks.
