Semenology: The Semen Bartender's Handbook

by Paul Photenhauer

Paul Photenhauer | March 9, 2014 | Kobo Edition (eBook) |

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It has been four years since I first published my semen cookbook Natural Harvest - A Collection of Semen-based Recipes. I originally wrote the book to change the negative view of semen as a food, and encourage readers to open their minds, kitchens and ultimately their mouths to semen. We eat milk (cow secretions) and eggs (chicken menstruation), so why all the fuss about semen's inappropriateness as food?

My cookbook has broadened the minds and culinary landscape for semen enthusiasts all over the world. Although most of my fans are from the United States, the book was warmly received in many other countries. Unsurprisingly, the culinary nations of France and Italy loved the book, and one French newspaper proclaimed that semen-based dishes were the latest fad in America. The book was smuggled into Saudi Arabia since customs wouldn't allow the book in. In Singapore the book inspired cooking classes and was regularly featured on various cooking shows. Our troops in Iraq and Afghanistan preferred the e-book versions of the book, and with their ample supplies of semen I trust that the novelty relieved the otherwise unexciting canteen cooking.

I am happy that semen is no longer neglected as a food, and I am proud that my humble cookbook was the driving force that unleashed semen into the kitchen. I have continued to develop and experiment with semen recipes along with my general cooking skills. In 2011 I used the funds generated by the sales

of the cookbook to take cooking classes in Europe,
both in Switzerland and in Spain. The Spanish classes were the most fun, especially the short course in bartendering. Mixing drinks is fun and it is very easy to experiment and create new drinks.

Semen is an exciting ingredient that can give any cocktail an interesting twist. Semen adds an exciting personal touch to your favorite cocktail. The semen connoisseur will appreciate how alcohol can enhance the delicate semen flavors. The experienced semen bartender also carefully selects spirits that either accentuate or camouflage the taste of semen - all depending on the drinker's preference.

Format: Kobo Edition (eBook)

Published: March 9, 2014

Publisher: Paul Photenhauer

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1301499412

ISBN - 13: 9781301499410

Found in: Beverages

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Semenology: The Semen Bartender's Handbook

Semenology: The Semen Bartender's Handbook

by Paul Photenhauer

Format: Kobo Edition (eBook)

Published: March 9, 2014

Publisher: Paul Photenhauer

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1301499412

ISBN - 13: 9781301499410

From the Publisher

It has been four years since I first published my semen cookbook Natural Harvest - A Collection of Semen-based Recipes. I originally wrote the book to change the negative view of semen as a food, and encourage readers to open their minds, kitchens and ultimately their mouths to semen. We eat milk (cow secretions) and eggs (chicken menstruation), so why all the fuss about semen's inappropriateness as food?

My cookbook has broadened the minds and culinary landscape for semen enthusiasts all over the world. Although most of my fans are from the United States, the book was warmly received in many other countries. Unsurprisingly, the culinary nations of France and Italy loved the book, and one French newspaper proclaimed that semen-based dishes were the latest fad in America. The book was smuggled into Saudi Arabia since customs wouldn't allow the book in. In Singapore the book inspired cooking classes and was regularly featured on various cooking shows. Our troops in Iraq and Afghanistan preferred the e-book versions of the book, and with their ample supplies of semen I trust that the novelty relieved the otherwise unexciting canteen cooking.

I am happy that semen is no longer neglected as a food, and I am proud that my humble cookbook was the driving force that unleashed semen into the kitchen. I have continued to develop and experiment with semen recipes along with my general cooking skills. In 2011 I used the funds generated by the sales

of the cookbook to take cooking classes in Europe,
both in Switzerland and in Spain. The Spanish classes were the most fun, especially the short course in bartendering. Mixing drinks is fun and it is very easy to experiment and create new drinks.

Semen is an exciting ingredient that can give any cocktail an interesting twist. Semen adds an exciting personal touch to your favorite cocktail. The semen connoisseur will appreciate how alcohol can enhance the delicate semen flavors. The experienced semen bartender also carefully selects spirits that either accentuate or camouflage the taste of semen - all depending on the drinker's preference.

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