Devil's Food: Feasts of Exquisite Indulgence

(Hardback)

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Sinfully delicious

That phrase has been said so often it's cliche. Seduction over a meal is a literary and cinematic classic trope. And yet Satanists are somehow the bad guys hereAuthor and busy Satanist Chef Adam Ostrofsky shares his culinary passion with over 100 delicious and visually stunning recipes. Even experienced cooks will be delightfully startled by his devious ingredient choices.

Brine with matcha Mascarpone in meatballs Flatbread made with creme fraiche and goat cheese You naughty boy! Recipes range from challenging to simple, but all certainly delight the whole coven.

Will just a taste of Hannibal's Diabolical Long Pig Ribs or the Invocation of the Sacrificial Beet Red Hummus damn you to prediction Not bloody likely.

Who doesn't believe in Satan's existence Who says, "One should strive to act with compassion and empathy toward all creatures in accordance with reason" The Satanic Temple, that's who. This is not a book to tempt you to evil, but prepare to delight in your guests' exquisite pleasure in what you bring to the table.

Author Bio

I've been fascinatedby music, food, and the occult for most of my life. Realizing early on that Iwas unlikely to be the next Mick Jagger, I decided to concentrate on my othertwo passions: cooking and showmanship through the lens of Satanism.

While growing up in a small Massachusetts town called Needham in the 1980s and 1990s,I got involved in music, starring in high school plays like Little Shop ofHorrors and Godspell. Things took a turn for the worse when I got into aterrible accident before graduation. My car hit a tree, breaking my right hipand resulting in 9 staples in my right hip, a plate, and a giant scar. However,I didn't let this incident deter me from pursuing a culinary career, enrollingin a course at Newbury College after leaving Bradford College.

I cut my teeth at restaurants like Ming Tsai's Blue Ginger, Sel De La Terre, andTavern Road. My culinary journey took me to San Francisco's California CulinaryAcademy. While on the West Coast, I co-organized and catered the world's firstpublic Satanic wedding in Los Angeles in 2006. Upon returning to Boston thesame year, I worked at several restaurants, eventually starting pop-upSatanic-themed dinners and working as the official chef at The Satanic Temple.

Now, I run a successful catering company in Boston called Devil's Food. We focus onbringing elevated and inspired dishes with farm-sourced ingredients to homesacross New England. With over 50 five-star reviews, the Boston Celtics honoredus as Small Business of the Game.