Title: The Best of the Best Meat Erotica Editor: Greg Wharton Publisher: Suspect Thoughts Want some pork on your fork? Enjoy hiding the sausage? Bored with puerile clichés like those just given and searching for something that little more kinky in your erotica? Look no further as Greg Wharton presents a stable of sides, main courses and just deserts in this collection that examines in explicit/exquisite detail the ways the edible and the erotic collide. The best of the bunch is "Getting Bucked", Tom Bachuss's tale of a ski-cabin encounter with the Buck cousins whilst the freshly-skinned rabbit and veggies are overcooking in the oven. Here it's only a carrot that becomes involved in a Biblical sense, but it's the heightened erotica of three naked lads skinning and slicing in the kitchen that elevates the tale and the tail. Amongst the other 19 stories are giant flesh-eating birds, French butchers who sing like Aznavour, the self explanatory "Vegan Lesbian Boarding School Hookers in Bondage" and the almost-Brothers Grimm-XXX relating of the long-suffering wife who finally seduces her love-denying husband by donning the head of one his beloved pigs. Ain't love grand? It's not just out and out DPP (double pepperoni penetration, didn't you know?) as Ian Phillips's sly reworking of a Latin American classic becomes "Love in the Time of Cold Cuts", with a contemporary twist even Garcia-Marquez would approve of. Ultimately The Best of The Best Meat Erotica moves beyond straight/gay binaries and moves the reader into a much more sensual ("of the appetites and passions of the body") and often truly carnal space.