Ice cream floats are not just for kids If you’re like me, you adored a good ice cream float as a kid. This summer treat was one of the things I most looked forward to on our annual beach vacation. As an adult, I miss that flavor and the carefree feelings that come with sticking […]
Author Archive for: Amy Reiley
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About Amy Reiley
Amy Reiley travels the world pushing aphrodisiacs on the curious, adventurous and lovelorn. Hers is a pleasure-filled career in a rather unusual, culinary niche.
In August 2004, she became the second American to earn a Master of Arts in Gastronomy awarded by France’s culinary temple, Le Cordon Bleu. While at Cordon Bleu, Amy rose to prominence for her work in culinary aphrodisiacs. In 2006, Amy releases her first book, Fork Me, Spoon Me: the sensual cookbook, cementing her role as America’s leading aphrodisiac food authority. Filling a niche in the cookbook market, demand resulted in the book’s second printing less than two years later. (As of November 2016, book is in its fifth printing.)
Through her company, Life of Reiley, Amy has found many avenues to promote her aphrodisiac knowledge and unique take on life’s “consuming passions.” The Eat Something Sexy website, www.eatsomethingsexy.com, and Amy’s monthly e-newsletter, Amy Reiley’s Aphrodisiac of the Month are considered the online authorities on aphrodisiac food history and science. She speaks and consults on the topic and has appeared on The Today Show, CBS Early Show, Nightline and even Playboy TV–you’ll recognize her as the one wearing clothing.
But Amy’s culinary knowledge is not limited to aphrodisiac foods. In June 2005, Reiley was singled out as one of the five best female wine professionals in the world of the year by France’s Wine Women Awards.
An internationally recognized journalist, Amy has shared her food and wine knowledge in such publications as Variety, Sunset, Daily Candy, The Daily Meal, Los Angeles and Las Vegas magazines.
As the creator of Amy Reiley’s Pocket Vineyard in 1999, Amy quickly established her place in this male dominated industry by introducing the world to the first comprehensive wine app for PDA’s. In 2001 she launched the companion program, Amy Reiley’s Pocket Gourmet, lauded by Newsweek as the first of its kind. Both the Pocket Vineyard and Pocket Gourmet were named two of Worth Magazine’s “must have” apps in 2002.
Amy’s second book, Chile Aphrodisia by Rio Nuevo press, was released in June 2006. Her other books include Romancing the Stove: the unabridged guide to aphrodisiac foods and The Love Diet. In addition to writing, Amy speaks and consults on various food and wine topics. She also runs Life of Reiley’s boutique publishing company. Her publishing successes include bestselling baking book Kiss My Bundt: recipes from the award-winning bakery. Amy’s latest book, Eat Cake Naked: aphrodisiac desserts to heat up your love life, co-authored by nutrition expert Delahna Flagg, became an Amazon bestseller in its first week.
Entries by Amy Reiley
Getting better sleep will keep you sexy We’re always looking for ways to get a better night’s sleep. After all, a well-rested lover is at their most sexy. You need sleep for the energy to “perform.” Of course, we prefer all-natural methods but they can be hard to come by…Or so we thought before members […]
The value of grilled buffalo The meat we often refer to as buffalo is actually American bison, one of the most nutritious red meats you can choose. I love grilled buffalo steaks for their bold gamey flavor as well as all the libido-supporting nutrients this red meat offers. Bison is a great source of lean […]
The romantic way to do watermelon Picnic season is upon us and this year I am looking for ways to change it up. True, the classic romantic picnic gestures like Champagne on ice and chocolate-dipped strawberries will never get old.
A two bean salad featuring black beans and long beans Green beans are so last year and the year before that and the year before that… I’ve never been a great fan of green beans anyway. Perhaps I’m still scarred by the steaming piles of grey-hued mush slapped onto our lunch trays in Elementary School. […]