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About the author

Amy Reiley is recognized as a leading authority on aphrodisiac foods. Her work as been featured in publications as varied as Playboy, National Geographic and The New York Times. She’s helped couples learn to cook on reality television, done guest stints on The Today Show, tricked listeners on NPR’s Wait Wait…Don’t Tell Me! and even appeared as an expert guest on the runaway hit podcast, My Dad Wrote a Porno.

But her expertise in cooking began with dessert. Like many kids Amy had an insatiable sweet tooth. But as a picky eater, she refused to eat the vanilla sandwich cookies and Neapolitan ice cream her brother always managed to talk her mother into buying as the family’s only desserts. (He knew Amy hated them.) So as soon as her mother allowed her to use the oven by herself, she started making magic with butter, flour and sugar.

As her appetite for culinary knowledge grew, she invested herself in studying the history and culture of food. Eventually, a freelance food writer, she became known for her work on aphrodisiacs. She earned her Master’s Degree in Gastronomy from Le Cordon Bleu, by writing a dissertation on the relationship between food and sex in American pop culture.

In addition to speaking, writing and consulting on aphrodisiac foods, Amy is the Editorial Director of and a freelance wine writer. She has two children, which is the sort of thing that tends to happen when you spend all your time cooking aphrodisiacs. She's the author of 5 aphrodisiac cookbooks. Her newest book is Eat Cake Naked: aphrodisiac desserts to heat up your love life.