Jerry Solomon, author of "A Man's Guide to Food As Foreplay", has a fun cookbook for couples - yes, not just men!  Women, if you're looking to spice up your relationships, get your boyfriends and husbands this cookbook!  Loaded with simple yet delicious recipes, Chef Jerry tells fun stories of how food played a role in romance for him (and no, this isn't a romance novel - you fill in the blanks!  It's clean, folks!).  He has pictures of everything you'll need in your kitchen to take the guesswork out of cooking with your partner!

Jerry was particular about who he dated (the women had to have beautiful, unique names, for example!), but he still has plenty of experience that he'll tell us all about.  After all, he did marry the lovely Veda and has been married for three and a half decades.  He's definitely doing something right! 

Food isn't just about putting a meal on the table, it's a way to inspire passion - so just in time for Valentine's Day, ladies; consider getting this cookbook for your men so they'll think about cooking you a fancy Valentine's Day dinner instead of vice-versa!  Please check out his website:

www.amansguidetofoodasforeplay.com

www.strategicpublishinggroup.com/title/amansguidetofoodasforeplay

http://www.amazon.com/Mans-Guide-Foreplay-Invite-Romance/dp/1608601803/ref=sr_1_1?ie=UTF8&s=books&qid=1262916713&sr=8-1

and also available here:

http://search.barnesandnoble.com/A-Mans-Guide-To-Food-As-Foreplay-How-To-Invite-Romance-Into-Your-Life/Jerry-Solomon/e/9781608601806/?itm=1&usri=a+man+s+guide+to+food+as+foreplay

and he is also a jack of all "arts", check this out, too!  www.thefluidarts.com

Today we are discussing his recipe for Zabayon - a delicious custard that is so simple, but so delicious, no one would know that!

Zabayon and Fresh Berries

• 4 egg yolks
• 1/4 cup sugar
• 1/4 cup Marsala sweet wine
• 1/2 cup of sliced strawberries
• 1/2 cup of whole blueberries

1. Combine (and divide between two wine glasses) the strawberries and blueberries.

2. Here’s the easiest way to separate the yolk from the white! Crack the egg, drop into your palm with your fingers together, and carefully let the

white slip away through your fingers, OR use the shell to shell method.

3. Crack the egg and separate the shell halves, pass the yoke back and forth between the halves, letting the white slip out and the yolk remain.

4. Whisk the egg yolks and sugar together in the top of a double boiler or in a heatproof bowl set over a saucepan of simmering water.

5. Continue beating until it starts to thicken.

6. Add one-quarter of a cup marsala. Beat constantly until the mixture doubles in volume, about four to five minutes.

7. Spoon the warm Zabayon over the berries and serve.

Karin Rindal’s, one of our recipe testsers,  interest in exploring new and different foods was inspired by her father who always sought out the unusual and her fraternal grandmother who let her help in her kitchen. Her solo culinary efforts began early when at 14 she become responsible for cooking all meals for 6 months while her mother cared for her ailing mother in Germany. Her sister was her first taste taster and reminds her of the experience to this day. Undaunted she threw herself into cooking and reading on the subject. 

During college Karin worked as the live-in cook for a family of eight and compiled her first recipe collection. Over the years since then she has taken countless classes in all kinds of culinary subjects ranging from cake decorating to Asian cuisine. She has travelled extensively overseas and lived in Italy for a year, where her landlady would teach her cooking when it was her turn to deliver the rent.

She has a Baking Certificate from King’s Cooking School in Short Hills, NJ where she has also taught classes. She has tested recipes for cookbooks including “Dining Al Fresco:  the Wolf Trap Picnic Cookbook” and continues to be a voracious cookbook and recipe collector.

Karin currently contributes a weekly gardening column to the Millburn/Short Hills Patch online community website which includes her recipes when the article subject warrants. www.millburnpatch.com She just won the award for "most delicious lefse" at the first annual St. Olaf College Alumni Lefse Making event in New York City.

She teaches cooking classes to adults and children, as well as contributes her creations to several volunteer programs including those at the Frelinghuysen Arboretum, Greenwood Gardens and the Short Hills Home Garden Club.  She aspires to publish her own cookbook one day.

www.krplantinfo.com

Nancy Beeken has over twenty years progressively responsible marketing, communications and event management experience. She has held executive management marketing positions for high-tech corporations and has worked as a consultant helping start up companies determine their positioning, marketing strategies and company launch plans. Her scope of experience includes planning, development and execution of advertising, direct mail, sales promotion programs, public and analyst relations, collateral development, seminars, trade shows, video production, company launches, conferences and major event production, logo & graphic design, and executive speech and presentation writing.

During the past 7 years, she has worked with wineries in Sonoma County providing services including marketing, tasting room management and wine tastings.

 In 2008 she launched SonomaLivingGreen.com, an online boutique offering a wide variety of eco-friendly products. She is passionate about doing her part to ‘create smaller footprints, one step at a time.’

She is on the Board of Directors of the Healdsburg Chamber of Commerce & Visitors Bureau and the past president of the Wine Country Chapter of the American Business Women’s Association.

She lives in Healdsburg, California with her husband and is a self described foodie and enjoys being in the kitchen cooking and drinking wine!

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  Welcome to "Kick Back and Kook!".  Thank you so much for joining me as I have the privilege of interviewing some of the best chefs and cookbook authors from around the world!  We talk about some of their signature recipes, how culinary arts became a passion and then later a career and they share with us their favorite kitchen gadgets and advice for how to eliminate fear of getting in the kitchen and putting passion on a plate!