Evoking the pleasures of a sensual life, a delgihtful literary anthology explores the world of aphrodisiacs in recipes from the author's mother, poems, stories and folktales, personal anecdotes, notes on the sensual art of food, the impact of smell on libido, and more. $125,000 ad/promo. Tour.
There is something about reading suggestive material that awakens the senses--too often ignored in the fray of modern life--and fires the imagination. Perhaps it brings us back to those breathless, palpitating moments from childhood when puberty was a rosy smudge on the horizon and sex was an abstract term. Aphrodite is a long, savoury, enthralling ode to sensuality.
In this bawdy memoir-cum-cookbook, Allende has put together an apothecary of aphrodisiacs, from snake's blood and rhinoceros horn to the more commonplace and more palatable oysters, "those seductive tears of the sea, which lend themselves to slipping from mouth to mouth like a prolonged kiss...can be purchased in bottles, but there they look like malignant tumours; in contrast, moist and turgid in their shells they suggest delicate vulvae--a prime example of food that appeals to the eye." Chapters such as "Alligators and Piranhas"; "Supreme Stimulus for Lechery"; "Bread,God's Grace"; "Forbidden Fruits"; and "The Saucy Way to Foreplay" offer categorical listings on the aphrodisiac qualities of meats, spices, fruits and vegetables and alcohol. A few chapters into the book, one begins to wonder what foods aren't considered erotic: "the shape of the wheat head is considered phallic, which proves human imagination knows no limits." Wine (no surprise there) is recommended because "it lessens inhibitions, relaxes, and fosters joy, three fundamental requirements for good performance, not only in bed but at the piano as well." However, as in many situations, moderation is key: too much and you may find your guest asleep in the soup.
Allende dismisses nouvelle cuisine in favour of earthier foods and more satisfying portions. More than 100 recipes are provided, from sauces and soups to hors d'oeuvres, supplemented with her voluptuous commentary. Recipes such as Mykonos Sauce, with walnuts, pistachios, basil, garlic and milk; Widower's Figs; Filet Mignon Belle Epoque; and Alicante Cream Soup, with leeks, prawns, oysters, paprika, and cream will have you in an apron (and perhaps not much else) in no time.
"If cookbooks make up part of your library," Allende notes, "books on eroticism should, too." And what more delightful combination of the two than Aphrodite, which provocatively underscores the relationship between sustenance and sexuality, and the aphrodisiac qualities of watching a man cook: "[Women] suppose that if he can remember how many minutes frog legs can tolerate in the skillet, how much greater reason he will have to remember how many tickles our G spot demands." Spiced with litanies of lust and longing from Anais Nin, W.B. Yeats, Pablo Neruda, and Lady Onogoro, and enriched with Allende's warm humour and lusty joie de vive, Aphrodite will tantalise your senses and engender lascivious grins. Recommended in delicious but moderate doses, this book is not for the faint of...er, heart. --Jhana Bach, Amazon.com
