If you thought semen was simply sexual, then you should check out Natural Harvest: A Collection of Semen-Based Recipes. While this book sounds like a joke, it’s actually a serious cookbook filled with ejaculate-friendly recipes for adventurous chefs.
Digital Journal — You may have heard about wayward kids contaminating salad dressing with semen. Or hair products infused with bull sperm. But what about a cookbook filled with recipes using semen?
That’s the basis of Paul Photenhauer’s new book Natural Harvest, available only on self-publishing site Lulu.com. The book introduces its concept with a saucy teaser: “Like fine wine and cheeses, the taste of semen is complex and dynamic…. You will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist.”
While the cookbook may make some people throw up a little in their mouths, Photenhauer takes his sperm-esque cuisine seriously: he has published recipes for man-made oysters, tuna sashimi with dipping sauce (hmm, wonder what that sauce is made from?) and an “almost white” Russian. Also, on his recently created blog, Photenhauer posted a recipe for a cinnamon rice drink dashed with a tablespoon of semen.
Photenhauer also said within a week of the book’s launch, his Lulu page has accumulated 35,000 hits and he has sold nearly 200 books.
As original as this cookbook may be, it may not reach mainstream success since its key ingredients can be, well, pretty hard to swallow for some cooks.
