Way beyond oysters, this unique cookbook introduces recipes for a variety of aphrodisiac foods. Author Amy Reiley's commentary and illustrations by Kersti Frigell make it a fun read in or out of the kitchen. An authority on food and wine, Reiley is only the second American to earn a Master of Gastronomy from Le Cordon Bleu. Her company, Life of Reiley, is a publishing and consulting authority dedicated to the sensual side of food, wine and natural aphrodisiacs.
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