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

Janeen R. Sarlin; Jennifer Rosenfeld Saltiel

Hardcover

ISBN 10: 0688162134 ISBN 13: 9780688162139

Publisher: William Morrow Cookbooks, 1999

Synopsis

If you want the recipe for romance -- this is the book for you. Whether you're an accomplished home cook or even a beginner, 50 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 chefs 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.

About this title

About the Author:

Janeen A. Sarlin is the owner, president, and executive chef of Cooking with Class, Inc., a catering company and cooking school in New York City established in 1975. The author of seven books, she writes a syndicated weekly food column, "The Seasonal Chef," and produces a radio program by the same name. Janeen lives in New York City.

Jennifer Rosenfeld Saltiel is the food producer for iVillage.com, an on-line network, and is a contributing writer for Country magazine. In addition, she has produced television shows for Hearst Entertainment's Our Home and B. Smith with Style. Jennifer and her husband live in New York City.

Janeen A. Sarlin is the owner, president, and executive chef of Cooking with Class, Inc., a catering company and cooking school in New York City established in 1975. The author of seven books, she writes a syndicated weekly food column, "The Seasonal Chef," and produces a radio program by the same name. Janeen lives in New York City.

Jennifer Rosenfeld Saltiel is the food producer for iVillage.com, an on-line network, and is a contributing writer for Country magazine. In addition, she has produced television shows for Hearst Entertainment's Our Home and B. Smith with Style. Jennifer and her husband live in New York City.

Excerpt. © Reprinted by permission. All rights reserved.:

Chocolate Sauce

Makes about 2 1/2 cups

This elegant sauce has only two ingredients (and a little vanilla if you want), is simple to prepare, and keeps for ages...just like love.

14 ounces chocolate, the best quality you can find, cut into chunks (use 12 ounces semisweet and 2 ounces unsweetened chocolate for a deep rich flavor)
1 1/2 cups heavy cream
1 tablespoon pure vanilla extract

1. Melt the chocolate in a stainless steel mixing bowl set over (but not touching) simmering water in a saucepan. Stir until the chocolate is smooth.

2. Using a wire whisk, add the heavy cream in a steady stream, whisking constantly until it is well incorporated. The chocolate may "seize" (become lumpy) for a moment or two. Do not despair! Continue whisking and adding the cream gradually and the sauce will become satiny smooth. Stir in the vanilla, taste, and adjust the flavoring. This may be made ahead and refrigerated for up to 1 month.

3. To serve, reheat in a small bowl set over a pan of barely simmering water.

-------------------------------------------------------

Grilled Oysters with Cream and Caviar

This Sublime combination, slightly salty, warm oysters tucked into lemon scented cream and then topped with iced caviar, has all the makings of a very exciting evening.

6 tablespoons heavy cream
Juice of 1 lemon
Salt and freshly cracked pepper
1 dozen oysters, preferably small, coldwater oysters from the Northwest
1ounce caviar (possibly the American brand, Tsar Nicoulai)

1. Whisk together the cream and lemon juice and add salt and pepper to taste.

2. Carefully shuck the oysters, conserving the juices and keeping the oysters in their bottom shells. Top each oyster with 1 tablespoon of the cream mixture. Carefully place the oysters on the grill until they are warmed through, about 1 minute. Top with a spoonful of caviar and serve at once. Or, alternatively, arrange them on a cookie sheet that has been lined with crumpled aluminum foil or coarse salt to support the shells and bake in a 500 F oven for 1 minute. Top each oyster with a tablespoon of the cream mixture and a spoonful of iced caviar and serve at once.

About this edition

• Publisher: William Morrow Cookbooks
• Publication date: 1999
• ISBN 10: 0688162134
• ISBN 13: 9780688162139
• Binding: Hardcover
• Number of pages: 256