Candlelight Cuisine: Romantic Dining

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

Long-stemmed roses, champagne, and the soft gleam of old silver are all
part of the appropriate setting for the special recipes in this opulent
collection.

Luxurious; sensual; rich; trendy—all these adjectives fit Bailey’s
selection of food for romance. The recipes make generous use of all the
goodies traditionally associated with special occasions—pвté,
phyllo, shellfish, exotic fruit, Brie, brandy. And then there are the
basics for the 1990s gourmet pantry—sun-dried tomatoes, pine nuts,
jerk, pesto. The results are spell weavers and dream catchers: Sun-dried
Tomato and Scallop Phyllos, Pesto French Bread, Golden Pepper Bisque,
Mango Carrots with Pine Nuts, Prawns and Chicken in Pernod with Almond
Chive Rice, Sedated Strawberries in Chocolate.

The collection features more than 200 recipes and 21 menus. For the
recipes, measurements are given in both imperial and metric. The
complete absence of illustrations of the prepared recipes is a
disappointment.