Aphrodite, p.32
Aphrodite, page 32
1 mandarin orange, in sections
1/2 cup sliced guava
1 banana, sliced
Juice of 1/2 lemon
3 tablespoons sugar
2 tablespoons curaçao
1 cup vanilla ice cream
2 tablespoons grated coconut
Preparation
Hollow out the pineapple, cut the edible portion into cubes, and store the shell in a cool place. Combine the pineapple cubes with the mango, mandarin orange, and guava. Then add the banana sprinkled with the lemon juice to prevent its turning brown. Season with the sugar and curaçao. Fill the pineapple shell with vanilla ice cream and top with the cubed fruit. Sprinkle grated coconut over all. Chill until served.
Madame Bovary
Flaubert’s frivolous heroine inspired this one.
Ingredients
1 heaping cup mixed cherries, strawberries, raspberries, and red currants
3 tablespoons sugar
3 tablespoons cream cheese
1 teaspoon grated lemon zest
4 ladyfingers, crushed
2 tablespoons kirsch
1/2 banana, sliced
Preparation
Pit the cherries and add to the remaining fruit with the sugar. Cook for 8 minutes. Remove, drain, reserving the juice, and set aside to cool. Beat the cream cheese with a fork and add the lemon zest and ladyfingers. Add the kirsch and juice from the fruit, stirring to a smooth cream. Spoon into goblets and top with the red fruit. Use the banana slices to decorate your dessert.
Mousse Au Chocolat
This is the aphrodisiac dessert par excellence, de rigueur in the best restaurants, and a formal invitation to love. There are many versions of this dessert. We offer the simplest. If it falls, don’t call attention to it; pretend it turned out exactly as you planned and serve it in goblets. If it isn’t presentable even then, use it as a lotion for a sensual massage.
Ingredients
5 1/2 ounces bittersweet chocolate
3 tablespoons strong coffee
2 eggs, separated
1/2 cup heavy cream
1 tablespoon orange liqueur
Several drops vanilla extract
Preparation
Melt the chocolate in the coffee over low heat. Beat the egg yolks and whites separately. Add the egg yolks, stir, and cook for 2 minutes. Remove from the heat, allow to cool, and add the egg whites, cream, orange liqueur, and vanilla extract. Chill in goblets decorated to your taste.
Charlotte for Lovers
Saturated with aphrodisiacs: chocolate, nuts, coffee, liqueur, eggs!
Ingredients
1 square (1 ounce) bittersweet chocolate
2 tablespoons water
2 tablespoons sugar
2 tablespoons butter
2 eggs, separated
2 tablespoons ground walnuts
1/2 cup strong black coffee
1 tablespoon cognac
4 ladyfingers or similar cookies, crushed
Crème Chantilly (whipping cream with powdered sugar and vanilla extract)
Preparation
Break up the chocolate and melt it with the water in a double boiler. Add the sugar and butter, and beat well. Add the egg yolks one by one, continuing to beat well. Cook for 5 minutes and remove from the heat. Beat the egg whites until stiff and fold into the chocolate mixture along with the walnuts. Gently add the coffee, cognac, and cookies to the mixture. Spoon into 2 sherbet goblets and top with crème Chantilly.
Crêpes
These thin pancakes are so delicate that sometimes they seem transparent. The batter—of the consistency of a light cream—can be flavored with liqueur. They are easily prepared if cooked in a special pan, very hot and barely coated with butter or oil. Use a large tablespoon of batter for each crêpe. As soon as they begin to brown, 1 minute, turn to cook the other side. If the first crêpe is too thick, add a little milk to the batter. It is advisable to double this recipe and keep the crêpes you don’t use in the refrigerator, wrapped in aluminum foil, for 4 or 5 days. This basic recipe is for ten crêpes.
Ingredients
1 egg
1 cup milk
3 heaping tablespoons flour
1/2 level tablespoon sugar
1 pinch salt
1/2 tablespoon vodka, pisco, rum, or other liquor
Preparation
Blend all the ingredients in a food processor until the lumps disappear. Let the batter sit, covered, for 30 minutes. Warm your crêpe maker and add a dab of butter or oil (it’s convenient to use a brush). Spoon on 1 large tablespoon of batter and shake to spread. As it begins to brown, in 1 minute, turn and brown the other side.
Crêpes Suzette
Found in all the great international restaurants, these are served flambé, which is itself a stimulating spectacle. Not terribly complicated if everything is prepared in advance.
Ingredients
6 to 8 crêpes
1/4 cup butter
1/4 cup sugar
4 tablespoons cognac (Triple Sec)
4 tablespoons Grand Marnier
Juice and grated zest of 1/2 orange
Preparation
Keep the crêpes warm. Heat the butter in a small skillet. Very deliberately, add the sugar, 2 tablespoons of cognac, and 2 tablespoons of Grand Marnier. Add the orange juice and zest. Cook, constantly moving the skillet, on high heat for 1 minute. You will have a thick syrup. Turn the heat to the lowest point. Fold the crêpes twice and dip into the syrup, one by one, until well saturated. Heat the remaining 2 tablespoons of cognac and 2 tablespoons of Grand Marnier, pour over the crêpes, and set afire. Serve after the flame dies. The whole event is fascinating; do it tableside to seduce your guest.
Crêpes Noël
Ingredients
3 tablespoons cream cheese
3 tablespoons ricotta cheese
4 tablespoons sugar
1 pinch nutmeg
1 tablespoon grated lemon zest
6 crêpes
1 cup canned cherries, with liquid
2 teaspoons cornstarch
4 tablespoons kirsch
Preparation
Combine the cream cheese, ricotta, 2 tablespoons of the sugar, nutmeg, and lemon zest. Spread on each crêpe and roll up the crêpe. Heat the cherries with the remaining 2 tablespoons of sugar. Add the cornstarch dissolved in the kirsch and stir well. Keep warm. Heat the crêpes in the microwave for 1 minute. Remove and cover with the warm cherry sauce. Serve immediately.
Sybarite
These delicious crêpes are true concentrated aphrodisiacs.
Ingredients
2 cups fresh figs, peeled
4 tablespoons confectioners’ sugar
4 tablespoons ground walnuts
2 teaspoons cognac
1 pinch nutmeg
6 crêpes
6 tablespoons crème Chantilly (whipping cream with powdered sugar and vanilla)
Preparation
Shred the figs with a fork. Combine with the sugar, walnuts, cognac, and nutmeg. Fill the crêpes with this paste and fold into squares. Arrange on a serving plate and heat in the microwave for 1 minute. Remove and top with the crème Chantilly before serving.
Zucoff Surprise
This is an omelet flambé au rhum, which you can vary to taste according to the whims of your imagination and whatever you have left in the refrigerator.
Ingredients
4 tablespoons butter
4 tablespoons honey
2 tablespoons pitted, cut-up dates
2 tablespoons golden raisins, soaked in water
3 eggs, plus 1 additional egg white
1 teaspoon white flour
1 pinch salt
1 small glass rum
Preparation
Cook 3 tablespoons of butter with the honey for 3 minutes. Add the dates and raisins. Cook 3 minutes more, being careful that the mixture doesn’t stick. Remove from the heat and keep warm. Beat 4 egg whites until stiff, then add the yolks one by one. Add the flour and salt, and beat for 2 minutes. Heat the remaining 1 tablespoon of butter on high heat in a small skillet. Pour in the batter and stir with a fork from the center toward the edge. Loosen the edge with a spatula and lower the heat. When the bottom is browned, slide onto a plate. Cover with the dates and raisins mixture. Fold in half and take to the table. Just before serving, pour on the warmed rum and set afire.
Apricot Soufflé
Every cook fears a soufflé because it tends either to be half raw in the center or to collapse as soon as you take it from the oven. This one is delicately flavored and dependable . . . well, as dependable as we can get in this life.
Ingredients
2 tablespoons sugar
1 rounded tablespoon butter
3 eggs, separated
4 tablespoons apricot preserves
4 tablespoons bread crumbs or crushed cookie crumbs
Preparation
Beat the sugar with the butter until creamy. Add the egg yolks and beat 2 minutes more. Add the preserves and bread crumbs. Finally, add the egg whites beaten stiff to form a meringue. Place this mixture in buttered, individual molds set in a large Pyrex baking dish containing 1 to 2 inches of water. Bake for 15 minutes at moderate heat. Serve warm with apricot sauce.
Arroz Con Leche, or Spiritual Solace
Remember my dream about arroz con leche at the beginning of this book? I can’t imagine a more sensual or delicious dessert. This recipe will serve eight normal people, but in my eyes it’s a crime to make less. I’m capable of devouring it at one sitting without blinking an eye, and I don’t see why it should be any different in your case, my dear reader. But if you can’t finish, you can keep it in the refrigerator, then, should you be in a good mood, you can cover your lover from head to foot with this mouthwatering arroz con leche and slowly lick it off. On such an occasion the calories are justified.
Ingredients
1/2 cup rice
4 cups warm water
10 cups milk
1 cinnamon stick
2 cups sugar
1 piece lemon zest
1 tablespoon cinnamon
Preparation
Soak the rice in the warm water for 30 minutes. Drain. Cook the rice with the milk and cinnamon stick until the rice begins to soften, about 30 minutes. Add the sugar and lemon zest, and simmer over very low heat, stirring from time to time to prevent the rice from sticking. In about 30 minutes the mixture will thicken. Place in a bowl, cool in the refrigerator, and sprinkle with cinnamon just before serving.
Also by Isabel Allende
The House of the Spirits
Of Love and Shadows
Eva Luna
The Stories of Eva Luna
The Infinite Plan
Paula
Aphrodite
Copyright
APHRODITE. Copyright © 1998 by Isabel Allende. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse-engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereafter invented, without the express written permission of HarperCollins e-books.
Excerpt from Srngarakarika from Plaisirs d’Amour: An Erotic Guide to the Senses by Elizabeth Nash.
Copyright © 1995 by CQ Editions. Reprinted by permission of HarperCollins Publishers, Inc.
The Perfumed Garden translated by Sir Richard Burton, published by Park Street Press, an imprint of Inner Traditions International, Rochester, VT 05767. Copyright © by Charles Fowkes.
Excerpt from “Ode to the Plum” (Oda a la Ciruela) from Tercer Libro de Odas, “Ode to Conger Chowder” (Oda al Caldillo de Congrio) from Odas Elementales, and excerpt from “Soneto XII” from Cien Sonetos de Amor are reprinted courtesy of Pablo Neruda.
“Death by Perfume” from The Pillow Boy of the Lady Onogoro, copyright © 1994 by Alison Fell, reprinted by permission of Harcourt Brace & Company.
Excerpt from “Hymn to Cellulite” by Enrique Serna, reprinted by permission of Grupo Editorial Planeta.
Excerpt from Delta of Venus, Erotica, copyright © 1977 by The Anais Nin Trust, reprinted by permission of Harcourt Brace & Company.
A hardcover edition of this book was published in 1998 by HarperFlamingo, an imprint of HarperCollins Publishers.
FIRST HARPERPERENNIAL EDITION PUBLISHED 1999.
The Library of Congress has catalogued the hardcover edition as follows:
Allende, Isabel.
[Afrodita, English]
Aphrodite : a memoir of the senses / Isabel Allende; drawings by Robert Shekter; recipes by Panchita Llona; translated from the Spanish by Margaret Sayers Peden. — 1st. ed.
p. cm.
ISBN 0-06-017590-7
1. Aphrodisiacs—Literary collection. I. Title.
PQ8098.1.L54A6713 1998
863—dc2197-40274
ISBN 0-06-093017-9 (pbk.)
17 SCP 10
Digital Edition JULY 2021 ISBN: 978-0-06-225441-2
Version 12142021
About the Publisher
Australia
HarperCollins Publishers Australia Pty. Ltd.
Level 13, 201 Elizabeth Street
Sydney, NSW 2000, Australia
www.harpercollins.com.au
Canada
HarperCollins Publishers Ltd
Bay Adelaide Centre, East Tower
22 Adelaide Street West, 41st Floor
Toronto, Ontario, M5H 4E3
www.harpercollins.ca
India
HarperCollins India
A 75, Sector 57
Noida
Uttar Pradesh 201 301
www.harpercollins.co.in
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HarperCollins Publishers New Zealand
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Rosedale 0632
Auckland, New Zealand
www.harpercollins.co.nz
United Kingdom
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www.harpercollins.co.uk
United States
HarperCollins Publishers Inc.
195 Broadway
New York, NY 10007
www.harpercollins.com
Isabel Allende, Aphrodite
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1/2 cup sliced guava
1 banana, sliced
Juice of 1/2 lemon
3 tablespoons sugar
2 tablespoons curaçao
1 cup vanilla ice cream
2 tablespoons grated coconut
Preparation
Hollow out the pineapple, cut the edible portion into cubes, and store the shell in a cool place. Combine the pineapple cubes with the mango, mandarin orange, and guava. Then add the banana sprinkled with the lemon juice to prevent its turning brown. Season with the sugar and curaçao. Fill the pineapple shell with vanilla ice cream and top with the cubed fruit. Sprinkle grated coconut over all. Chill until served.
Madame Bovary
Flaubert’s frivolous heroine inspired this one.
Ingredients
1 heaping cup mixed cherries, strawberries, raspberries, and red currants
3 tablespoons sugar
3 tablespoons cream cheese
1 teaspoon grated lemon zest
4 ladyfingers, crushed
2 tablespoons kirsch
1/2 banana, sliced
Preparation
Pit the cherries and add to the remaining fruit with the sugar. Cook for 8 minutes. Remove, drain, reserving the juice, and set aside to cool. Beat the cream cheese with a fork and add the lemon zest and ladyfingers. Add the kirsch and juice from the fruit, stirring to a smooth cream. Spoon into goblets and top with the red fruit. Use the banana slices to decorate your dessert.
Mousse Au Chocolat
This is the aphrodisiac dessert par excellence, de rigueur in the best restaurants, and a formal invitation to love. There are many versions of this dessert. We offer the simplest. If it falls, don’t call attention to it; pretend it turned out exactly as you planned and serve it in goblets. If it isn’t presentable even then, use it as a lotion for a sensual massage.
Ingredients
5 1/2 ounces bittersweet chocolate
3 tablespoons strong coffee
2 eggs, separated
1/2 cup heavy cream
1 tablespoon orange liqueur
Several drops vanilla extract
Preparation
Melt the chocolate in the coffee over low heat. Beat the egg yolks and whites separately. Add the egg yolks, stir, and cook for 2 minutes. Remove from the heat, allow to cool, and add the egg whites, cream, orange liqueur, and vanilla extract. Chill in goblets decorated to your taste.
Charlotte for Lovers
Saturated with aphrodisiacs: chocolate, nuts, coffee, liqueur, eggs!
Ingredients
1 square (1 ounce) bittersweet chocolate
2 tablespoons water
2 tablespoons sugar
2 tablespoons butter
2 eggs, separated
2 tablespoons ground walnuts
1/2 cup strong black coffee
1 tablespoon cognac
4 ladyfingers or similar cookies, crushed
Crème Chantilly (whipping cream with powdered sugar and vanilla extract)
Preparation
Break up the chocolate and melt it with the water in a double boiler. Add the sugar and butter, and beat well. Add the egg yolks one by one, continuing to beat well. Cook for 5 minutes and remove from the heat. Beat the egg whites until stiff and fold into the chocolate mixture along with the walnuts. Gently add the coffee, cognac, and cookies to the mixture. Spoon into 2 sherbet goblets and top with crème Chantilly.
Crêpes
These thin pancakes are so delicate that sometimes they seem transparent. The batter—of the consistency of a light cream—can be flavored with liqueur. They are easily prepared if cooked in a special pan, very hot and barely coated with butter or oil. Use a large tablespoon of batter for each crêpe. As soon as they begin to brown, 1 minute, turn to cook the other side. If the first crêpe is too thick, add a little milk to the batter. It is advisable to double this recipe and keep the crêpes you don’t use in the refrigerator, wrapped in aluminum foil, for 4 or 5 days. This basic recipe is for ten crêpes.
Ingredients
1 egg
1 cup milk
3 heaping tablespoons flour
1/2 level tablespoon sugar
1 pinch salt
1/2 tablespoon vodka, pisco, rum, or other liquor
Preparation
Blend all the ingredients in a food processor until the lumps disappear. Let the batter sit, covered, for 30 minutes. Warm your crêpe maker and add a dab of butter or oil (it’s convenient to use a brush). Spoon on 1 large tablespoon of batter and shake to spread. As it begins to brown, in 1 minute, turn and brown the other side.
Crêpes Suzette
Found in all the great international restaurants, these are served flambé, which is itself a stimulating spectacle. Not terribly complicated if everything is prepared in advance.
Ingredients
6 to 8 crêpes
1/4 cup butter
1/4 cup sugar
4 tablespoons cognac (Triple Sec)
4 tablespoons Grand Marnier
Juice and grated zest of 1/2 orange
Preparation
Keep the crêpes warm. Heat the butter in a small skillet. Very deliberately, add the sugar, 2 tablespoons of cognac, and 2 tablespoons of Grand Marnier. Add the orange juice and zest. Cook, constantly moving the skillet, on high heat for 1 minute. You will have a thick syrup. Turn the heat to the lowest point. Fold the crêpes twice and dip into the syrup, one by one, until well saturated. Heat the remaining 2 tablespoons of cognac and 2 tablespoons of Grand Marnier, pour over the crêpes, and set afire. Serve after the flame dies. The whole event is fascinating; do it tableside to seduce your guest.
Crêpes Noël
Ingredients
3 tablespoons cream cheese
3 tablespoons ricotta cheese
4 tablespoons sugar
1 pinch nutmeg
1 tablespoon grated lemon zest
6 crêpes
1 cup canned cherries, with liquid
2 teaspoons cornstarch
4 tablespoons kirsch
Preparation
Combine the cream cheese, ricotta, 2 tablespoons of the sugar, nutmeg, and lemon zest. Spread on each crêpe and roll up the crêpe. Heat the cherries with the remaining 2 tablespoons of sugar. Add the cornstarch dissolved in the kirsch and stir well. Keep warm. Heat the crêpes in the microwave for 1 minute. Remove and cover with the warm cherry sauce. Serve immediately.
Sybarite
These delicious crêpes are true concentrated aphrodisiacs.
Ingredients
2 cups fresh figs, peeled
4 tablespoons confectioners’ sugar
4 tablespoons ground walnuts
2 teaspoons cognac
1 pinch nutmeg
6 crêpes
6 tablespoons crème Chantilly (whipping cream with powdered sugar and vanilla)
Preparation
Shred the figs with a fork. Combine with the sugar, walnuts, cognac, and nutmeg. Fill the crêpes with this paste and fold into squares. Arrange on a serving plate and heat in the microwave for 1 minute. Remove and top with the crème Chantilly before serving.
Zucoff Surprise
This is an omelet flambé au rhum, which you can vary to taste according to the whims of your imagination and whatever you have left in the refrigerator.
Ingredients
4 tablespoons butter
4 tablespoons honey
2 tablespoons pitted, cut-up dates
2 tablespoons golden raisins, soaked in water
3 eggs, plus 1 additional egg white
1 teaspoon white flour
1 pinch salt
1 small glass rum
Preparation
Cook 3 tablespoons of butter with the honey for 3 minutes. Add the dates and raisins. Cook 3 minutes more, being careful that the mixture doesn’t stick. Remove from the heat and keep warm. Beat 4 egg whites until stiff, then add the yolks one by one. Add the flour and salt, and beat for 2 minutes. Heat the remaining 1 tablespoon of butter on high heat in a small skillet. Pour in the batter and stir with a fork from the center toward the edge. Loosen the edge with a spatula and lower the heat. When the bottom is browned, slide onto a plate. Cover with the dates and raisins mixture. Fold in half and take to the table. Just before serving, pour on the warmed rum and set afire.
Apricot Soufflé
Every cook fears a soufflé because it tends either to be half raw in the center or to collapse as soon as you take it from the oven. This one is delicately flavored and dependable . . . well, as dependable as we can get in this life.
Ingredients
2 tablespoons sugar
1 rounded tablespoon butter
3 eggs, separated
4 tablespoons apricot preserves
4 tablespoons bread crumbs or crushed cookie crumbs
Preparation
Beat the sugar with the butter until creamy. Add the egg yolks and beat 2 minutes more. Add the preserves and bread crumbs. Finally, add the egg whites beaten stiff to form a meringue. Place this mixture in buttered, individual molds set in a large Pyrex baking dish containing 1 to 2 inches of water. Bake for 15 minutes at moderate heat. Serve warm with apricot sauce.
Arroz Con Leche, or Spiritual Solace
Remember my dream about arroz con leche at the beginning of this book? I can’t imagine a more sensual or delicious dessert. This recipe will serve eight normal people, but in my eyes it’s a crime to make less. I’m capable of devouring it at one sitting without blinking an eye, and I don’t see why it should be any different in your case, my dear reader. But if you can’t finish, you can keep it in the refrigerator, then, should you be in a good mood, you can cover your lover from head to foot with this mouthwatering arroz con leche and slowly lick it off. On such an occasion the calories are justified.
Ingredients
1/2 cup rice
4 cups warm water
10 cups milk
1 cinnamon stick
2 cups sugar
1 piece lemon zest
1 tablespoon cinnamon
Preparation
Soak the rice in the warm water for 30 minutes. Drain. Cook the rice with the milk and cinnamon stick until the rice begins to soften, about 30 minutes. Add the sugar and lemon zest, and simmer over very low heat, stirring from time to time to prevent the rice from sticking. In about 30 minutes the mixture will thicken. Place in a bowl, cool in the refrigerator, and sprinkle with cinnamon just before serving.
Also by Isabel Allende
The House of the Spirits
Of Love and Shadows
Eva Luna
The Stories of Eva Luna
The Infinite Plan
Paula
Aphrodite
Copyright
APHRODITE. Copyright © 1998 by Isabel Allende. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse-engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereafter invented, without the express written permission of HarperCollins e-books.
Excerpt from Srngarakarika from Plaisirs d’Amour: An Erotic Guide to the Senses by Elizabeth Nash.
Copyright © 1995 by CQ Editions. Reprinted by permission of HarperCollins Publishers, Inc.
The Perfumed Garden translated by Sir Richard Burton, published by Park Street Press, an imprint of Inner Traditions International, Rochester, VT 05767. Copyright © by Charles Fowkes.
Excerpt from “Ode to the Plum” (Oda a la Ciruela) from Tercer Libro de Odas, “Ode to Conger Chowder” (Oda al Caldillo de Congrio) from Odas Elementales, and excerpt from “Soneto XII” from Cien Sonetos de Amor are reprinted courtesy of Pablo Neruda.
“Death by Perfume” from The Pillow Boy of the Lady Onogoro, copyright © 1994 by Alison Fell, reprinted by permission of Harcourt Brace & Company.
Excerpt from “Hymn to Cellulite” by Enrique Serna, reprinted by permission of Grupo Editorial Planeta.
Excerpt from Delta of Venus, Erotica, copyright © 1977 by The Anais Nin Trust, reprinted by permission of Harcourt Brace & Company.
A hardcover edition of this book was published in 1998 by HarperFlamingo, an imprint of HarperCollins Publishers.
FIRST HARPERPERENNIAL EDITION PUBLISHED 1999.
The Library of Congress has catalogued the hardcover edition as follows:
Allende, Isabel.
[Afrodita, English]
Aphrodite : a memoir of the senses / Isabel Allende; drawings by Robert Shekter; recipes by Panchita Llona; translated from the Spanish by Margaret Sayers Peden. — 1st. ed.
p. cm.
ISBN 0-06-017590-7
1. Aphrodisiacs—Literary collection. I. Title.
PQ8098.1.L54A6713 1998
863—dc2197-40274
ISBN 0-06-093017-9 (pbk.)
17 SCP 10
Digital Edition JULY 2021 ISBN: 978-0-06-225441-2
Version 12142021
About the Publisher
Australia
HarperCollins Publishers Australia Pty. Ltd.
Level 13, 201 Elizabeth Street
Sydney, NSW 2000, Australia
www.harpercollins.com.au
Canada
HarperCollins Publishers Ltd
Bay Adelaide Centre, East Tower
22 Adelaide Street West, 41st Floor
Toronto, Ontario, M5H 4E3
www.harpercollins.ca
India
HarperCollins India
A 75, Sector 57
Noida
Uttar Pradesh 201 301
www.harpercollins.co.in
New Zealand
HarperCollins Publishers New Zealand
Unit D1, 63 Apollo Drive
Rosedale 0632
Auckland, New Zealand
www.harpercollins.co.nz
United Kingdom
HarperCollins Publishers Ltd.
1 London Bridge Street
London SE1 9GF, UK
www.harpercollins.co.uk
United States
HarperCollins Publishers Inc.
195 Broadway
New York, NY 10007
www.harpercollins.com
Isabel Allende, Aphrodite
