50 Ways to Feed Your Lover: America's Top Chefs Share Their Recipes an Secrets for Romance [Hardcover]

Janeen R. Sarlin (Author), Jennifer Rosenfeld Saltiel (Author)

Book Description

Publication Date: December 22, 1999

If you want the recipe for romance -- this is the book for you. Whether you're an accomplished home cook or even a beginner, Fifty Ways to Feed Your Lover includes everything you need to win your lover's heart. Authors Janeen Sarlin and Jennifer Saltiel asked fifty of the country's best chef's for their most seductive recipes. The contributor list is a culinary who's who, including Marcel Desaulniers, Bobby Flay, Charlie Palmer, Lidia Bastianich, and Norman Van Aken, to name just a few.

In case you grow tired of oysters, caviar, and Champagne, try your hand at enticing recipes like Stuffed Soft-Shell Crabs, Lobster with Red Wine Risotto, and Pan-Seared Salmon with Black Truffle, as well as luscious desserts such as Chocolate Rapture and Wild Strawberry Souffle. In addition, the chefs include wine suggestions for each course, and their own personal stories of seduction, making this a must-have for any romantic food lover.

Editorial Reviews

From Publishers Weekly

Fifty well-known chefs impart their gustatory secrets for romance in this gimmicky, though cute, cookbook edited by Sarlin, a New York City caterer, and Saltiel, the food producer for iVillage.com. There's a brief description of each chef--and sometimes his or her love life--accompanying a menu of recipes (which include wine suggestions) for seduction. Most of the food is upscale American, like Wild Mushrooms and Fresh Herbs from Marcel Desaulniers, and Anne Kearney's Grilled Loin of Lamb with Red Wine Sauce. Many dishes rely on traditional aphrodisiacs, such as Oysters Champagne with Kimchi from Marcus Samulesson, and Rozanne Gold's Asparagus and Lemon Pasta with Beluga Caviar. The chefs have touching love stories to tell (Carole Peck first attracted her French husband's interest when she ordered veal kidneys), and those who step outside the normal parameters stand out: Sarabeth Levine proposes a sexy breakfast in bed, and Christina and Robert Pirello offer appealing macrobiotic fare like a Mushroom and Leek Strudel. In the end these recipes prove that while love may be blind, it does have an appetite. (Jan.)
Copyright 1999 Reed Business Information, Inc.

From Library Journal

Sarlin and Saltiel have gathered recipes for "seductive cooking" from 50 chefs around the country, some very well known, others less so. Caviar, oysters, champagne, chocolate, and other aphrodisiac or indulgent ingredients feature prominently in the menus and the chefs' suggestions for romance. This may be popular around Valentine's Day, but, otherwise, it's just one more rather eclectic collection of chefs' recipes; not a necessary purchase.
Copyright 1999 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Hardcover: 256 pages
• Publisher: William Morrow Cookbooks (December 22, 1999)
• Language: English
• ISBN-10: 0688162134
• ISBN-13: 978-0688162139
• Product Dimensions: 8.2 x 7.6 x 1 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #752,650 in Books (See Top 100 in Books)

More About the Author

JANEEN A. SARLIN

Janeen Sarlin, author of seven,[and the eighth August 2009, Princess Tea by Chronicle Books] cookbooks and columnist for The Southampton (NY) Press and The Hamptons magazine, was born and raised on a dairy farm in southern Minnesota. From early childhood, Janeen has eaten healthy grains and grass fed meats with seasonal vegetables and fruits harvested from the land.

In 1975 Ms Sarlin founded Cooking with Class, Inc., a school now specializing in private lessons(for people with special needs plus those who want to learn how to cook), in team building classes, travel teaching in France, and US and catering with the emphasis on fine cuisine. Since 1988, moreover, she has served as private executive chef for M. Shanken Communications, Inc., publishers of Cigar Aficionado, Wine Spectator, and Food Arts Magazines. In that capacity she is called upon to devise daily luncheons based on sodium-free, sugar-free, fat-free menus.

Ms Sarlin has appeared on radio and television programs, local and national, including the "Today" show. She also has produced her own show on public radio, "The Seasonal Chef."

Recently Janeen was named as the nutritional consultant at the Center for Health and Healing, Franciscan Skemp, Mayo Health Systems in Onalaska, Wisconsin.

On board the WILDFLOWER- a 72-foot vessel - Janeen was the chef for the chartered guests in the Grenadine Islands. She was responsible for provisions and execution of all the meals for the eight-day charter, cooking healthy menus.

Among Ms Sarlin's professional affiliations are the International Association of Culinary Professionals, Les Dames d'Escoffier (she is a director), the James Beard Foundation, the American Institute of Wine and Food, the association of Woman Chefs and Restaurateurs, and the New York Woman's Culinary Alliance. She is listed as Honored Member-Strathmore's Who's Who and The National Register of Who's Who in Business.

Apart from her teaching by radio and television, Ms Sarlin has lectured at these institutions: Rancho La Puerta, Tecate, Mexico; La Combe, Perigord, FR; University of California, Santa Cruz campus; Mon Cheri, Sunnyvale CA; Peter Kump's Cooking School, New York City; New York University; New York Restaurant School; Minneapolis (MN) Women's Club; Byerly's of Minnesota; Kitchen Shoppe, PA; Kitchen Affairs, IN; University of Iowa; Liz Clark's Cooking School, IA.

As a worldwide traveler, Janeen loves to comb the markets snooping, sampling, and seeking new foods, customs, and techniques from local artisans.

Customer Reviews

Most Helpful Customer Reviews

69 of 72 people found the following review helpful:

4.0 out of 5 stars Four Ways to Praise "Fifty Ways", December 20, 1999

By A Customer

This review is from: 50 Ways to Feed Your Lover: America's Top Chefs Share Their Recipes an Secrets for Romance (Hardcover)

First, this book delivers what it promises. Second, the stories that accompany the recipes are charming. They are short and, well, tasty. Third, the actual recipes are excellent. (Or they seem to be excellent. I've not tried them all yet, and may be a dead lover before I finish!). Fourth, the book is extraordinarily well made, from an esthetic standpoint. Superb use is made of color, space, type faces, sidebars--everything related to the craft of printing.

19 of 20 people found the following review helpful:

3.0 out of 5 stars It Lacks Pictures..., January 28, 2002

By 

Sanooy (Kingdom of Bahrain) - See all my reviews

This review is from: 50 Ways to Feed Your Lover: America's Top Chefs Share Their Recipes an Secrets for Romance (Hardcover)

When I ordered this book, I was impressed by the title and the beautiful marzipan rose on the cover. I am very disappointed to find out that it lacks pictures. It has NO pictures at all. The font and the layout are very nice and the instructions are clear. Most of the recipes are set as menus and the ingredients are not hard to find. However, I do not enjoy reading the recipes nor feel like trying them because I do not know what they will look like. I have had the book for about a year and have not tried any of its recipes yet.

16 of 28 people found the following review helpful:

5.0 out of 5 stars What a great book...., January 25, 2000

By 

SAP (New York, NY) - See all my reviews

This review is from: 50 Ways to Feed Your Lover: America's Top Chefs Share Their Recipes an Secrets for Romance (Hardcover)

I love this book ! It is so wonderfully written and interesting. The authors are so creative in the way in which they have organized the book---Bravo and well done ! A must for Valentine's Day or any other special day for someone you love.