The Book

 1.

linguini farfalle orecchiette gemelli san marzano tomatoes garlic onions shallots romaine arugula oak leaf endive potatoes capers green peppercorns cornichons olives kalamata nicoise anchovies olive oil balsamic vinegar grana padano parmesan cheese gruyere cheese feta eggs butter cream creme fraiche

sugar flour cinnamon nutmeg cherries eau de vie vanilla sea salt herbes de provence perppercorns of every color honey pine nuts melon goat cheese candles wine champagne lemon grass dried shrimp ginger peanuts walnuts pickled caper leaves capers timtam cookies sir nigel's vintage thick cut marmalade from fortnum & mason branston pickle english farmhouse cheese

  In Love Dish, Luring the Hart from Forest to Table, A Book of Cookery, Bethany Coleman-Atherton and Signy Coleman (formerly Hope of The Young and the Restless and Susan Modeski of the prime time series, The X-Files) acknowledge the vital role food plays in the ever-evolving tableaux of love and seduction. They venture to reveal its multi-faceted, capricious nature in those initial glittering moments when love is new and fresh. While it is purely subjective, they have found that when the senses are heightened, food, any food, takes on greater dimension, becomes a kind of aphrodisiac to be shared, and eating, itself, becomes an act of intimacy. An exhilarating complicity evolves - the curves in a piece of fruit become suggestive, an oyster is for sharing - setting the stage for the greatest intimacy of all. While certainly there is traditional love food, the shellfish in its mother-of-pearl landscape; chilled champagne with its fine and finer bubbles; filet mignon with its button of tarragon butter; thick white asparagus dressed with virgin olive oil and chopped egg to be eaten with the hands; plump plums from Agen in eau-de-vie; and bowls of ephemeral whipped cream there is also sudden, unexpected hunger with its attendant flush of love and the impromptu meal found in a bowl of cherries and a bottle of sweet Greek rosé from Thessaloniki. Memories linger, with extraordinary poignancy, of a shared platter of hot French fries made from buttery Burgundian potatoes at a roadside café in Aillant-sur-Tholon and of an Italian bread roll stuffed with a wedge of provolone cheese divided in two on a train bound for Brindisi. Born into a family of gourmands and gourmet cooks, Bethany and Signy approach cookbooks as others do novels; each recipe is a chapter of promise, every ingredient a possible protagonist. Delving into their own memories, they share their stories of food and conquests, their recipes of love, for love, in love. With ever-growing curiosity, they pursue food's story as they talk to women and men, asking them for their sacred recipes from those initial days of honey-charged, endorphin-packed love.

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