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
How and with whom King eats and drinks, along with snippets of autobiography, from his childhood as the son of poor immigrants to his present status as celebrity and friend of celebrities (whose names are mercilessly dropped). Each chapter includes a commentary and a few recipes (only 31 in all) by Sheraton. Though she obviously admires King and thinks him funny and honest, the humor is slight, the chatty food talk superficial, and King's patronizing attitude toward women distasteful. So you won't have to buy the book to find out the answer to the title's question, it is ``No, but why choose between them?'' Ruth Diebold, M.L.S., Upper Nyack, N.Y.