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Prepared for Murder: A Culinary Mystery with Recipes Mass Market Paperback – September 1, 2001
Best Books of the Year So Far in fiction, nonfiction, mysteries, children's books, and much more.
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-- Publishers Weekly on Appetite for Murder
From the Back Cover
A COLD HARVEST
On early May mornings, Charly Poisson, the chef of La Fermette, loves prowling his fields through clusters of buttercups for young nettles to make his finest spring tonic ... until he comes across a most unappetizing discovery -- the thawed remains of a murdered man. Was the victim, soon identified as a philandering local, killed by an irate husband? Charly knows he should be slicing, not sleuthing, and leaving the mystery to the very able Klover Police Department. But helas, that's before he gets a taste of Fabulous Foods, a culinary supplier whose additive-heavy shrimp are so fresh, they bounce. Now to investigate this fishy outfit and serve up justice, Charlie will have to leave his cozy kitchen...and face the heat of a killer's ire.
Top Customer Reviews
This was a pretty entertaining mystery. The characters were realistic and eccentric at the same time. Charly relies a little too much on Dr. Bach's Flowers, but other than that I really enjoyed the book.
Lamalle's characters and writing improved considerably since Appetite for Murder. Plot twists were enjoyable. I am sorry that this is the last in the series.
In Prepared for Murder, Lamalle shares the following 9 recipes: Nettle Soup (including how to harvest and handle Nettles without being stung); Chilled Potage Cressoniere (a chilled potato cream soup); White Chocolate Chip and Walnut Cookies; Broiled Shad with Sorel Sauce; Sea Scallops with Sauce Provencal; Mediterranean Shrimp (with garlic, tomatoes and parsley); Celeri (celeriac) Remoulade; Poulet Creole (chicken with onion, garlic, tomatoes, bell peppers, and parsley); and Bruno's Dog Biscuits (whole grains and kelp).
Though simple and easy to execute, one should obtain delicious results with Ms. Lamalle's recipes, provided one likes the key ingredients in the various recipes, like nicoise olives in the Sauce Provencal, Sorel in the Sorel Sauce, Celeriac Mayonaise, young Nettles, etc.