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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, savory, 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 tumors; 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 favor 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, shrimp, 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 humor and lusty joie de vive, Aphrodite will tantalize your senses and engender lascivious grins. Recommended in delicious but moderate doses, this book is not for the faint of ... er, heart. --Jhana Bach
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If this is just a cookbook, then Allende's novels are just potboilers! From the author of such incomparable novels as
House of the Spirits (1985) and the highly evocative collection
Stories of Eva Luna (1991) comes a luscious book about aphrodisiacs--" the bridge between gluttony and lust." To care less about food preparation with seduction in mind would not prohibit any appreciator of beautiful writing from thoroughly enjoying this extraordinarily seductive book. Yes, Allende does provide recipes, and many of them may spark chemistry between two individuals. But more important than the recipes are her historical and biological ruminations on the inseparability of food and eroticism. With her "sole focus [being] on the sensual art of food and its effects on amorous performance," the author wanders delectably through the ways food arouses the senses, citing tales and truths, folklore and science, and drawing into her discussions other topics such as the role of language in seduction, the need for physical touch, and the pleasures of drinking wine--an act that "lessens inhibitions, relaxes, and fosters joy, three fundamental requirements for good performance." Readers may view their lunch-time Big Macs and fries in a different light after enjoying Allende's pages, for, as she posits, "all of creation is one long uninterrupted cycle of digestion and fertility."
Brad Hooper
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