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Ancestral Cooking Forum

INFO: new cookbook--succulent tales by valinda j. brown

Attention: Kalamu Literary Community & Food Lovers Everywhere.
Contact: Tynisha Thompson
Book Savvy Media
Kensington Books
850 Third Avenue
New York, New York 10022
Get Your Sexyback this Spring with Succulent Tales and Atlanta Chef Valinda J. Brown
Atlanta, GA- March 1, 2007- Atlanta native and chef Valinda J. Brown presents her newest creation,
Succulent Tales: A Cook Book of Sensual Pleasures, an erotic and sensual look at southern cuisine
inspired by her love affair with her husband and muse, Ed, and by the written word.
Released by Kensington Books last fall, Succulent Tales has gathered loyal fan base since appearing
on Good Day Atlanta and being featured at the High Museum on Valentine's Day. Succulent Tales is
an invitation for you and your loved one to explore the erotic pleasures of Southern cooking through
over 100 easy-to-follow recipes, each created to turn evenings of romance into nights of ecstasy.
Experience new heights of passion through chapters on Succulent Soups, Salacious Sea foods,
Vixen Vegetables, Delectable Desserts, and more, featuring luscious romantic recipes such as:
·Duck and Andoulille Sausage Gumbo
·Crawfish Risotto
·Crab Cakes with Mashed Potatoes and Southern Coleslaw
·Braised Roast Chuck with Caramelized Onion Po' Boy
·Roast Quail with Pecans and Honey-Whipped Sweet Potatoes
·Creamy Southern Grits
·Vegetable Torte
·New Orleans Bread Pudding with Brandy Sauce
·Strawberries in Champagne
Succulent Tales also features meals for special occasions like Valentine's Let's Make Love All Day Dinner
and Seduce Me Sunday Brunch plus enough steamy food prose to heat up any meal.
Or visit pg. 299 and where Valinda shares with readers her First Day of "Spring into my Arms" Dinner.
Perfect for a third date or a thirtieth anniversary, Succulent Tales is guaranteed to turn any meal
into a full-body experience. Packed with erotic-food-inspired poetry and easy to follow recipes,
Succulent Tales show its readers how to infuse love in excitement into every dish they create.
About Valinda J. Brown Valinda Johnson Brown is a gourmet caterer and chef who earned her chops at the
Peter Kump cooking school in New York and a degree in journalism from Georgia State University.
She now concentrates on combining her culinary talents with Creole influences to tingle the
palate and warm the heart. She lives in Atlanta.
For more information
To request a review copy, schedule an interview or
cooking demonstration with your book club please
contact Tynisha Thompson
A Special Relationship With Food, February 10, 2007Reviewer:The RAWSISTAZ Reviewers ( -
There's no doubt about it; Valinda Brown has a very special relationship with food. In her romantic,
if not somewhat erotic, cookbook, SUCCULENT TALES, Brown explores a more sensual take on food selection,
preparation, and consummation. Mostly southern-style, the recipes range from gumbo to greens, and the
poetry and explanations of the selections focus on relishing the food experience with all five senses.
The book features sections including Succulent Soups, Salacious Sea foods, Vixen Vegetables, and Delectable Desserts.
I especially liked her take on Southern Fried Chicken and Honey Whipped Sweet Potatoes.
SUCCULENT TALES is a fresh take on food and how to enjoy its seductive qualities.
Reviewed by CandaceK of The RAWSISTAZ Reviewers
"Succulent intimate, adventurous and imaginative.",
January 3, 2007Reviewer:Books2Mention Magazine Editor" (
"Succulent Tales, A Cookbook of Sensual Pleasures is delectable, tantalizing
delicacies that will invigorate taste buds. Offering sensational recipes and
poetry that are enticing. Meals that invite romance through delicious recipes
served with poems and prose that truly capture the essence of love.
Creating dishes where the art of love is the main ingredient. Provided with
step-by-step directions on how to prepare meals that are succulent and pure indulgence.
Valinda Johnson Brown's book of food erotica is intimate, adventurous and imaginative.

18 Dec 2002 :: 14 Nov 2008
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