Welcome to David’s Bookshelf. Sit back, get comfy, pour a glass of wine and discover all my books.

I’ve written cookbooks, horror and romance. At first glance, my books are all over the map, but if you look closely they share a common theme: they are books about a struggle to live a life well-lived. I strive to reveal to you the very best recipes, while scaring you and giving you an example of a love for the ages. I believe that the only compass you can follow as a writer is to write the story you, yourself, long to read. Stay tune, this crazy journey is about to make a sharp detour!

A Wistful Tale of Gods, Men and Monsters – On a Bookshelf Now!

Published by Black Rose Writing

A Little Bit About My First Horror Novel–

Maxy Awards– 2019 Best Horror

Pencraft Awards– 2019 Best Fiction Horror

American Book Fest– 2020 Best Horror

Can a village be inherently evil?

Welcome to Brunswick NY, Population 4,941.

On the façade, this sleepy hamlet comes to life every autumn with picturesque apple orchards, haunted corn mazes, fun-filled pumpkin patches, and holiday hayrides. During a snowy Halloween, a young William Willowsby must battle evil forces that have been shielded by the locals for generations. On the outskirts of the town is the abandoned Forest Park Cemetery. All things wicked seem to revolve around the old graveyard. A rarely seen homunculus serves an evil taskmaster. Together they weave a wicked web that attempts to snare the youth of the hamlet. A creepy graveyard, a spooky schoolhouse, an abandoned mortuary and a member of his own family will leave you simply sleepless.

Now available at AmazonTarget, Walmart, and Barnes & Noble.



The Little Italy Cookbook

Published by Artisan Books

PUBLISHERS WEEKLY- In this companion volume to his PBS series, Little Italy with David Ruggerio, the very busy chef retreads some very familiar ground as he offers recipes for such Italian American standbys as Neapolitan Stuffed Peppers and Zabaglione. Ruggerio is the chef and owner of New York City’s Le Chantilly restaurant. Here, however, he returns to his ethnic roots, playing the immigrant angle to the hilt in chatty, unfocused chapters organized around such themes as his grandmother and his friends. Recipe headers are anecdotal and often amusing, such as the story of a dog named Val (named for Rudolph Valentino). Some other headers are frustrating, however: the one for Orecchiette with Broccoli Rabe tells the reader “fresh pasta is better” but fails to include instructions for making orecchiette (there’s a recipe for pasta dough, but orecchiette are made from the eggless dough). Recipes for standards such as Pizza Margherita, Polenta with Sausage and Tomato Sauce and Amaretto-Chocolate Cheesecake are competently executed. A few vegetable pies–e.g., the Grain Pie traditionally prepared for Easter and a Pasta, Ricotta, and Dandelion Pie–offer fresh tastes. This is a bighearted, unpretentious cookbook–and Ruggerio has no qualms about promoting friends, insisting, for example, that Colavita olive oil is the best.  Available on Barnes & Noble and Amazon.


David Ruggerio’s Italian Kitchen

Published by Artisan Books

 PUBLISHERS WEEKLY-Classically French-trained chef (formerly of Le Chantilly in New York City) and former Food Network host Ruggerio returns to his southern Italian roots (via Naples, Sicily, and Brooklyn) with irrepressible enthusiasm. Ruggerio draws a distinction between the cooking of Naples (from his mother’s side), which is “colorful and accessible, using mostly basic ingredients,”” and that of Sicily (his father’s homeland), which he describes as “complex and subtle, calling for some `exotic’ ingredients.”” More than 150 recipes from both regions are folded into the book’s seven chapters: antipasti, soups, pasta, fish and shellfish, meat and fowl, vegetables and desserts. Unlike many Italian cookbook chefs, Ruggerio sincerely attempts to enlighten readers about the country’s regional differences. In short essays, he differentiates, for example, between the Neapolitan and Sicilian dialects and the “Fisherman in the Bay of Naples” and “La Tonnara,” the Sicilian tuna fishing tradition, often with tongue-in-cheek humor. The straightforward recipes aim for authentic, traditional preparations, such as Silken Scallion Soup with Squid, She-Crabs Marinara, Saut ed Sweet-and-Sour Tuna Steaks, Tripe Parmesan, Chicken Baked in Clay and Neapolitan Cauliflower Salad. Instructive sidebars introduce readers to Italian fundamentals, such as cooking pasta, filleting fish and roasting peppers. Alternating between entertainer and teacher, Ruggerio regales readers with countless amusing anecdotes, from yarns about his overprotective, meddling Sicilian aunt Josie (who insisted her daughter spend her honeymoon at home) to his hypochondriac friend Joey Baccala. Melding a bent for tall tales with alluring preparations, Ruggerio inspires readers to explore southern Italy with a smile and an adventurous palate.  Currently available on Barnes & Noble and Amazon.