HUMAN CUISINE

There is always something exhilarating about getting a new book in the mail. Especially one with such a protracted gestation period. This was carried three years, having been scoffed at by publishers, agents, and otherwise rational people who thought somehow a little anthology of stories about cooking with human flesh might offend people. But it is also remarkably funny. Part of me did feel like Gary and I were a bit Bialystock and Bloomish, trying hard to find something that just could not sell. But this will not close the first night; it came out of the gate on amazon rather well, and I think shows signs of being noticed. Wouldn't that be a kick if a publisher now became interested?

If you must know: The title is a parody of a restaurant in the town where I grew up in NJ called Hunan Cuisine. No one will get that. But I do. And probably Andrew.

If you must know: There are recipes. All meant to be funny, and most are. If you read it and don't get one, just ask here. Some are pretty obscure. Hansel and Gretel Virginia Ham, for example. Or Kofte "Fille du Pape" Chez Voltaire. Remember the lady whose buttock cheek is removed in installments by the Bulgars? How was that cooked? Then there are my favorites: Rockefeller Rockefeller. And Gary's Dingleberry Pie.

If you must know: We went with a print on demand service (Booksurge) owned by amazon - so that's the only place to buy it. It was very easy, but then Gary did the design work and all the production logistics with them. And now we have to think about publicity.

If you must know: the stories range from hilarious, to bizarre, to creepy, to thought provoking. I know some of the contributors well, a close friend, a former student, a food writer friend here and there. Some I have never met. One is a singer from Manhattan Transfer. I kid you not! One of my favorites came literally out of the ether from a guy in South America. It could have been writen by Gabriel Garcia Marquez.

So I encourage you to buy this lovely little, sick deranged book. If you have half as much fun reading it as we did compiling it, and writing stories, you won't be disappointed.

Yours, Ken