If you’re a fan of horror, A Wistful Tale of Gods, Men and Monsters should be on your reading list. We spoke with the famous David Ruggerio; is a master chef and popular TV personality turned author. His newest novel has us sleeping with the lights on. Get to know David, why he found a passion for writing horror, and what he believes makes a good horror novel.
What inspired you to write your book?
I grew up in a very bad neighborhood in Brooklyn during the 60s and 70s. These were tumultuous times, but my furtive love of reading took me away from the dangers in the street. In 2014 I lost my oldest son, Anthony, to an opioid addiction. My heart was torn out of me, every morning of every day, I didn’t know how to get up and continue life. I returned to my love of books, but this time I felt a desperate need to express myself through writing. I wake every morning at 4am, and think of my beloved son, and write. I write and write; it keeps me from falling apart.
Can you tell us about your book from your point of view?
I am a horror aficionado; I especially love the classics. I’ve read everyone from Mary Shelly to Bram Stoker to Washington Irving. I wanted to write a book that people would pick up again and again during the Halloween season. I always incorporate real towns, and real places, I believe that makes it spookier. In addition, I incorporated an array of villains, heroes and a few characters who bring a bit of levity to the story.
What type of reader will enjoy your book?
This book is written for the horror fans of all ages. Teens, men and women of all ages who love to be frightened will enjoy.
What do you want readers to know about your book?
Not only will “A Wistful Tale of Gods, Men, and Monsters” entertain you, it will be a hand me down book that you will give to someone else you love to enjoy. It will also give you an urge to drive to Upstate New York and visit the Pinewoods Cemetery to see if the statue of the angel really bleeds at night.
What is your favorite passage from your book?
When a certain monster is approaching, you can faintly hear the sounds of sirens singing, the following lyrics of the chorus are my favorite part of the book;
Go to sleep ya little baby
Your momma’s gone away and your daddy’s gone stay
Didn’t leave nobody but the babe
Go to sleep ya little baby
Everybody’s gone in the cotton and the corn
Didn’t leave nobody but the baby
You’re a sweet little babe
Honey and the rock and the sugar don’t stop
Gone bring a bottle to the baby
Don’t you weep pretty baby
She’s long gone with her red shoes on
Gone need another lovin, baby
Go to sleep ya little baby
You and me and the devil makes three
Don’t need no other lovin baby
Go to sleep ya little baby
Come lay your bones on the alabaster stones and
Be my ever-lovin baby’
Do you have a sequel planned for your book?
Sequel, yes. There is one villain named Balin who at the end of the book you are left believing he had survived when you hear the sweet lyrics of… Go to sleep ya little baby, Your momma’s gone away and your daddy’s gone stay. In addition, I have completed my memoir entitled “High Crimes and Haute Cuisine,” which will be coming out next year. Lastly, I writing a cookbook/storybook of growing up Italian in Brooklyn and offering recipes of food that has rarely been revealed.
What do you hope will be the everlasting thoughts for readers who finish your book?
I want to scare the dickens out of the reader, but I don’t want them to be disturbed. I think that’s a fine line, and at times disturbing the reader leaves them with an unpleasant feeling. I this to be a book that people will be happy to reread.
What should remain with readers long after putting your book down?
The book reads like a movie, and at the end you will put the book down wanting more. Whats better than that?
Why should readers choose to read your book?
I lived this story for many years, this didn’t just come from the top of my head. This story festered, much like a corrupt vision. Now that it has been edited, and I read it now, it even scares me.
Can you tell me three fun facts about you?
First, early in my life, I was a professional fighter.
Second, in 1995 famed vintner, Robert Mondavi, named me one of the best chef in America.
Lastly, I had my own cooking shows on PBS and Food Network.
