Chef R.G. Emanuelle and sous chef Andi Marquette locked themselves in the kitchen to create a menu that would explore the sensuous qualities of food and illustrate how the act of preparing and eating it can engage many more senses than simply taste and smell. They gathered a great group of cooks who
Order Up: A Menu of Lesbian Romance and Erotica
β Scribed by Rebekah Weatherspoon; Cheyenne Blue; Jove Belle; Andi Marquette; Brey Willows; Emma Weimann; Pascal Scott; R G Emanuelle; Cheri Crystal; Lea Daley; N R Dunham; CK Combs; Jake Markham; Liz McMullen; Marie Sterling
- Book ID
- 111183161
- Publisher
- Ylva-Publishing
- Year
- 2016
- Tongue
- en-US
- Weight
- 354 KB
- Category
- Fiction
- ISBN-13
- 9783955331849
No coin nor oath required. For personal study only.
β¦ Synopsis
Join Chef R.G. Emanuelle and sous chef Andi Marquette as they return to the kitchen to cook up another menu in their continuing quest to explore the sensuous qualities of food and illustrate how the act of preparing and eating it can engage much more than simply taste and smell. Food can become many things, from a gateway to greater intimacy to the creation or rediscovery of a connection. To help them in their quest, Andi and R.G. rounded up another group of cooks who created an array of dishes and meals, which they present to you here in a menu that ranges from sweet and romantic to sultry and seductive, from a relationshipβs first tentative taste to the many layers of one that has simmered long and slow.
Each story also ends with a recipe. Some require cooking implements while others are whimsical accompaniments that donβt require cooking at allβat least not in the traditional sense. After all, food serves as more than sustenanceβitβs a trigger for love, laughter, sex, pleasure, and carnal and sensory satisfaction. Whatever your palate prefers, youβre sure to find something tasty here.
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Chef R.G. Emanuelle and sous chef Andi Marquette locked themselves in the kitchen to create a menu that would explore the sensuous qualities of food and illustrate how the act of preparing and eating it can engage many more senses than simply taste and smell. They gathered a great group of cooks who
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