What inspired you to write your book?
I am considered a leading authority on aphrodisiac foods. Six years ago, I wrote a cookbook on the topic that offered an introduction to the science and folklore of aphrodisiacs in a fun and playful manner. But the interest and food savvy of the American public has evolved since my first book, Fork Me, Spoon Me was released. I became more challenged by interviewers and audiences to offer in-depth information on aphrodisiacs. At the same time, the interest and awareness by the general public in food and health grew and I felt it was time to write a book that shared the importance of eating for sexual health without losing the importance of romance and, of course, the whimsy of the topic.
About your Book:
The sequel to critically acclaimed Fork Me, Spoon Me, this spicy cookbook is your manual to romance whether you’re in the kitchen or the bedroom. From defining and demystifying aphrodisiac foods to illustrating the many ways in which aphrodisiacs can work for you, Romancing the Stove will have you falling deeply into love… with food!
Cuisine Style or Food Genre
Sample Recipe or Food Advice
hand rolled dark chocolate truffles
from Romancing the Stove by Amy Reiley
makes approximately 12 one-bite truffles
Studies have shown that a box of chocolates is considered one of the most romantic of all gifts. So imagine presenting your lover with a box of chocolates made by hand… by your hands. You won’t even need the libido-boosting attributes of these tiny treats! But for your body’s sake, I’ve filled them with aphrodisiac fruits and rolled them in antioxidant-rich cocoa. I’ve also cut some of the fat by using half and half instead of cream–you won’t even miss it but your arteries might!
3 oz premium dark chocolate*
1/3 c half and half
2-3 tbsp your favorite dried fruit
cocoa powder for dusting
1. Grate chocolate or cut it into chip-sized pieces. (You can also use a premium chocolate chip.)
2. Heat half and half over medium high heat to a near boil. (Don’t let it boil.)
3. Remove pan from heat and whisk in the chocolate, stirring until the mixture is completely smooth.
4. Cool in the refrigerator for about 3-4 hours (or overnight), until chocolate mixture has set.
5. Using a teaspoon, scoop cooled chocolate and form a ball, pressing 1 or 2 pieces of fruit into the center. (Don’t waste your time trying to form your truffles into perfect spheres. A slightly uneven surface screams, “I rolled these chocolates with my own bare hands, expressly for your pleasure.”) If the truffles wont hold shape, refrigerate chocolate mixture for another hour.
6. Cool the formed truffles in the refrigerator for about 5 minutes.
7. Roll each truffle in cocoa powder. Truffles will be soft but if they are so soft that the cocoa is absorbed, store in the refrigerator.
Truffles can be stored in a cool, dry place for up to 5 days.
*You can use any dark chocolate bar or bittersweet baking chocolate to make this recipe, but we recommend using a chocolate that has at least 70% cocoa (look for one that tells the percentage on the label).
What formats are your books in
How do you see writing a food/cookbook as different from writing other genres of books?
Cookbook writing requires a technical knowledge far beyond that of writing general fiction or non-fiction. The ability to concisely write recipes, not to mention the process of testing, requires well-honed skills and an important culinary foundation.
What advice would you give to someone that is thinking about or currently working on a food book or cookbook
I think it is important to consider the marketing side of the work first. The cookbook genre is a crowded market however there is always room for a skillfully written work. Just make sure you find an angle that sets your book apart from the pack and consider the avenues you will travel to get the word out about your book.
How did you decide how to publish your book and where is it published through:
I was working with an editor at a highly respected, traditional publisher but upon his advice, I self published my first book. I was fortunate to have found a book designer with over 30 years experience at some of New York’s biggest publishing houses. In addition to using her design talent, I used her contacts to land a national distribution deal. The success of that book, Fork Me, Spoon Me: the sensual cookbook allowed me to found my own publishing company. We now have four titles on the market and are distributed in the US, Canada, UK and Australia.
Amy Reiley has been recognized as a leading authority on aphrodisiac foods by publications as varied as National Geographic and theLondon Times. Creator of EatSomethingSexy.com, she was the second American to earn a Master’s Degree in Gastronomy from Le Cordon Bleu, focusing her dissertation on the relationship between food and sex in American pop culture.
Reiley has appeared as an aphrodisiacs expert on television and radio programs from The Today Show to NPR’s Wait Wait…Don’t Tell Me! She has also been a guest on various food-related television specials, including two series on Playboy TV–you’ll recognize her as the one wearing clothing.
In addition to her quirky niche, Reiley is noted as an internationally published wine journalist and critic. She consults with wineries and restaurants on pairings, cocktail development and aphrodisiac-inspired events. The founder of Life of Reiley, Amy is the proud publisher of niche market cookbooks, including the critically acclaimed Fork Me, Spoon Me: the sensual cookbook and Amazon bestseller, Kiss My Bundt.
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