Is Salami and Eggs Better Than Sex?: Memoirs of a Happy Eater

Restaurant critic, cookbook author (From My Mother's Kitchen, etc.) and food editor of Time, Sheraton first met comedian King when he was shouting directions to a captain at the ""21'' Club who was preparing steak tartare; when Sheraton voiced shock at King's omission of anchovies, cooking maven King sharply suggested that she mind her own business. Later, discovering her identity, he phoned to apologize and ask her advice on a number of recipes. From these events sprang a close friendship, and this entertaining book. Here, King's culinary preferences are embedded in a text full of anecdotes marked by the King humor. Sheraton offers her own opinions, professional and personal, on King's gustatory ramblings. Several recipes accompany the text, for such fare as steak tartare (medium rare), mushroom and barley soup, pot-au-feu, barbecued spareribs with honey glaze, rack of lamb persille, fusilli with Frank Sinatra's new and improved tomato sauce, and, naturally, salami and eggs. Foreign rights: William Morris Agency. October