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Author quote:

“Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food.”
Well here’s a disturbing cookbook that demands as many questions as it does ejaculations.

First, who in the world even thought of cooking with semen?  I just don’t see myself, or anyone for that matter, standing over a pan of fettucine al fredo and saying, “You know what this needs…”
Second, while this is clearly an ingredient available “at hand” I can’t say that I know any one who has it “on hand.”  So exactly where does one get “as needed” semen? Are you really calling your husband/boyfriend/partner away from his fishing/football/or figure skating on the television for a lovin’ spoonful of flavor every time you cook?
Third, what did this test kitchen look like? Did they hang a “sperm donors” sign over one door and “kitchen entrance” over the next? I’m guessing the health inspector wasn’t present.

Here’s a link to the book listing. Make sure you read the reviews. They’re as interesting and disturbing as the book concept itself:
http://www.lulu.com/product/paperback/natural-harvest—a-collection-of-semen-based-recipes/5198959?productTrackingContext=center_search_results

P.S.

FYI, I tried to find it on Amazon (can you believe they don’t carry it?).  But I did find this:
 
http://www.amazon.com/Big-Coloring-Book-Vaginas/dp/B000R0HU92/ref=sr_1_9?ie=UTF8&s=books&qid=1266855460&sr=1-9

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