Have you ever wondered when, where, why, and who created many of the world's classic recipes, like Eggs Benedict, Caesar Salad, Lobster Newberg, Melba Toast, Fettuccine Alfredo, Reuben, Cobb Salad, and 130 more specialty dishes? Do you know who was assassinated while cooking Frank Sinatra's recipe?
THE EPONYMOUS COOKBOOK, revealing the facts, including the original recipes, and sketches, will be published soon.
An Eponym is a noun defined as the name of a real or fictitious person, a place, or event; and the adjective Eponymous, as applied in this book, is the name created for each of the recipes, which you will recognize in paragraph one.
The authors, Allan Amenta and Elizabeth Addabbo, are seasoned writing professionals and eponymous recipe historians.
Allan, a former universtity professor, has been published in Playboy, Rosebud, Gallery, William and Mary Review, The New Renaissance, Writer's Digest, Rangefinder, and many other publications. He has also written and produced many educational, medical, and corporate films and videos for domestic and overseas markets, a number of them award winners.
Elizabeth, a gourmet cook, food and travel writer, whose weekly column "At Your Request" tying food preparation to history and culture, was one of the most popular ever published on California's Central Coast. She and her husband, Nunzio, also an eponymous recipe historian, obtained many eponymous recipe stories, and the original recipes, during their travels in the United States and abroad.
The EPONYMOUS COOKBOOK is truly an unforgettable seduction in culinary history; the stories will warm your heart, the recipes will whet your appetite, and as a bonus, it's loaded with cooking trivia. In her personal letter to Nunzio Addabbo, Julia Child, the grand doyenne of cooking, wrote: "I am happy to know about your book, I look forward to reading it---good idea."
Caution: If you're pagophobic or cibophobic, sorry, this book isn't for you. We suggest you try the shocking true story at: www. target-jfk.com
Click on the above Custom Page, on the left, for a preview of the cookbook; and thanks for telling your friends. Click left Custom Page, above, for page 1.