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LES KINCAID BIOGRAPHY

Les KincaidThis is a very short biography and if you want more information you can visit the contributor's website where you will usually find contact details. If you wish us to pass a message on email us.

ABOUT LES

Les is a nationally recognized food and wine expert and consultant to restaurants and hotels throughout the west. Executive chef, syndicated radio host of "Les Kincaid's Lifestyles" and cookbook author.

Member of . . .

  • International Association of Culinary Professionals
  • American Institute of Food and Wine
  • American Culinary Federation

Star of . . .

  • Personal appearances and cooking demonstrations throughout the west.
  • Guest speaker at conventions, meetings and spousal programs on "food, wine and golf"
  • Nationally syndicated radio for over eleven years
  • "Les Kincaid's Lifestyles" on 21 stations across the USA

Author of . . .

  • "Never Trust a Skinny Chef" cookbooks, 1 & 2
  • "Everyday Cooking of Fish & Seafood" cookbook
  • Food and Wine columns for a number of Magazines and print publications

ALSO . . .

  • Nationally recognized food & golf events judge & coordinator
  • Creator of a fine line of Cajun Spices "Cajun Dust " sold throughout the West
  • Culinary and Wine instructor at UNLV, through it's Continuing Education division
  • Thirteen years with ESPN and ABC television and their Tournament in Las Vegas. LVI, LV Seniors, LPGA and Wendy's Three Tour Challenge.

Click Here to visit Les' Web Site

LES ON FOOD

FOOD FOR THE MOOD

For centuries, romantics have lowered the lights, put on soft music and prepared trusty foods - oysters, honey, chocolate, to name a few--to ignite passions. But while the music soothes, do the oysters actually work their magic? There's no biochemical agent that's known to enhance the sexual libido. But there can be a tremendous placebo effect. Fortunately, true love potions can be whipped up right at home. "When you cook for someone else, or plan a special meal, you are taking time out of what is probably a very busy day," says Martha Hopkins, co-author of "Inter Courses: An Aphrodisiac Cookbook" (Terrace, 1997). "That says, 'I care about you. You are worth my time.' And that is a turn-on."To stir up your own recipe for passion, here's a historical guide to some of the all-time favorite ingredients for love:

CHOCOLATE
Chocolate's lore dates back to the ancient Aztecs and Mayans who, historians tells us, celebrated the cacao bean harvest with wild orgies. Legend has it that in the early 16th Century, the Aztec ruler Montezuma consumed 50 cups of chocolate daily to help him in harem happiness. Chocolate contains phenylethylamine, a natural amphetamine that produces that giddy, in-love feeling. And the caffeine content ensures you'll be awake to enjoy whatever might ensue.

OYSTERS
Blame it on Casanova, the famous 18th-century lover whom along with countless others--believed oysters inspired passion in unsuspecting victims and revitalized lesser libidos. Later investigation revealed that oysters are loaded with testosterone-boosting zinc.

HONEY
Chalk up its charm to the birds and the bees: In ancient Greece, Hippocates (the "father of medicine") prescribed this honey for sexual vigor; Hindu brides offer honey to their new husbands; and the word "honeymoon" comes from an old tradition in which newlyweds drank a honey-laced beverage.

BLACK BEANS
European lore had it that black beans were a potent fertility aid - so much so that nuns were actually banned from eating them in 400 AD.

BASIL
For centuries in Greece and India, fragrant basil has been used to keep husbands from straying. Wives even scented their skin with basil so their men wouldn't be tempted to roam. So whip up a tasty pesto and have a happy Valentine's Day.

RECIPES FROM LES

Caviar & Salmon Parfait

Roast Pork Loin with Mustard & Caraway see rub & Cranberry Peach Chutney

Cranberry Peach Chutney

Dark Chocolate Mousse

Caesar Salad

Sesame Crusted Scallops on transparent Apple Yam Galette

Champagne Cardamon Strawberries with Chamomile Tea Sorbet

A Swan Puff with Chocolate Sauce

Smoked Salmon Claudine

Apple Galette

Seared Scallops with an Asparagus Relish