Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Evidently, once you start writing about semen-cooking, everything starts sounding dirty.) The description on the back of the book explains, (I almost wrote “came out in 2008,” but then that seemed too on-the-nose. The first, Natural Harvest: A Collection of Semen-Based Recipes was released in 2008. Bay-area cookbook author Paul 'Fotie' Photenhauer has published two books about recipes that use semen. I’ll give you a moment to process this.OK. Semen, as in sperm-carrying human ejaculate, is, apparently, the next great ingredient for the adventurous chef.
