Aphrodisiacs (Vol. 3) : Recipes for Love from Celebrity Chefs and Cookbook Authors

John Folse
Lafitte's Landing
Bouche Noire

Ari Nieminen
Firebird Russian
Chilled Lobster with Fresh Perigord Black Truffles and Pickled Root Salad

Kumumoto Oysters with American Sturgeon Caviar with Vodka Sauce a La Russe

Elka Gilmore
Oodles
Chawan Mushi

Odessa Piper
L'Etoile Restaurant
Baked Passion Fruit Semi Freddo

Alan Wong
Alan Wong's Restaurant
Hawaiian Vintage Chocolate Crunch Bars

Luke Palladino
Onda at Mirage Hotel
Sformato with Lobster Aioli

Patrick Robertson
one sixtyblue
Tian of Celery Root and Smoked Sturgeon

James Boyce
Loews Coronado Bay Resort
Pacific Oysters with Frozen Champagne Mignonette

Patrice Caillot
Exec. Pastry Chef
LeCirque, Bellagio
Passion Fruit Soup

Robert Del Grande
Lobster with Avocado Salad

Aphrodisiacs Archives:
• vol.13 • vol.12 • vol.11 • vol.10 • vol.9 • vol.8 • vol.7 • vol.6 • vol.5 • vol.4 • vol.3 • vol.2 vol.1

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