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Within the inner circle of haute cuisine, a detective witnesses a delectable murder
They call him the gourmet detective; the only thing sharper than his mind is his palate. When chefs need a rare ingredient, an ancient wine, or simply a new idea to gain that extra Michelin-star boost, they come to the detective’s cozy London office and plead for his help. For top-notch cooking, he is always happy to lend his taste buds to the cause. Now Raymond Lefebvre, executive chef at one of London’s finest French restaurants, has asked for the detective’s help with a bit of kitchen espionage. Lefebvre’s crosstown rival is winning international accolades cooking a dish called Oiseau Royal, and Lefebvre wants the recipe. Getting it takes the detective deep into the Circle of Careme, where the most elite chefs in Britain gather to swap recipes, techniques, and gossip. But when the chefs of Careme start to die, the detective starts to salivate. There is no finer appetizer than murder.
- Sales Rank: #227322 in eBooks
- Published on: 2012-09-25
- Released on: 2012-09-25
- Format: Kindle eBook
From Publishers Weekly
This series debut by a Cordon Bleu chef leads readers on a cook's tour of haute cuisine, replete with tantalizing descriptions of food and its preparation, robust wit and an appropriately culinary murder. London's "Gourmet Detective," whose business is "locating rare and exotic foods, advising on substitutes for scarce products, finding alternate sources of ingredients," is hired by Francois Duquesne to find out who is sabotaging his famous restaurant by confiscating shipments of food and planting mice in the larder. The unnamed detective, who narrates the tale, is in attendance at the prestigious Circle of Careme banquet at Francois's restaurant when an influential TV journalist is poisoned. Asked to assist in the investigation by Scotland Yard's Food Squad inspector, the Gourmet Detective traces the media-steeped case to its conclusion. King serves up an entertaining puzzle as his hearty main course, rounding out the offering with food facts, references to mystery literature and exotic ingredients (among them ortolans and turbot) and snappy one-liners. The hero declares at the end that he's had enough of murder and will stick "with mangoes and marjoram from now on." Readers will hope he doesn't mean it.
Copyright 1996 Reed Business Information, Inc.
From Kirkus Reviews
The unnamed Gourmet Detective is an ex-chef, whodunit buff, and hopeful hero and narrator of a projected series. He makes a living consulting on hard-to-create menus and hard-to-trace ingredients--until drawn into a more practical challenge by a London restaurateur who feels that his operation is being sabotaged. When a hated investigative reporter is murdered at the prestigious Circle of Cƒreme dinner--Tartelettes … la Dijonnaise, Brouillade d'Oeufs MystŠre, and, for the poison course, eels marinated in Tintulinum botulinum--the Gourmet Detective is fired by his client but tapped for assistance by Inspector Hemingway of Scotland Yard's ``Food Squad.'' Sleuthing follows in a frenetic but somewhat flavorless round of cocktail-hour flirtation, back-alley spying, and brain-picking under false pretenses. It concludes with a second Circle of Cƒreme dinner featuring Asparagus Vinaigrette Mimosa, Nougatine Glac‚e au Caf‚, and a denouement revealing the murderer--a surprise only because, given the author's demi-glac‚- thin characterization, we may have forgotten meeting him/her before. Cordon Bleu chef/first-novelist King crams his pages with food and fictional allusions, writing like a dedicated hobbyist who, unfortunately, can't be bothered with style. A derivative series idea that falls flat. -- Copyright ©1996, Kirkus Associates, LP. All rights reserved.
Review
“This series debut by a Cordon Bleu chef leads readers on a cook’s tour of haute cuisine, replete with tantalizing descriptions of food and its preparation, robust wit and an appropriately culinary murder.” —Publishers Weekly “A fabulous, four star feast of mystery and murder.” —Michael Klauber, restaurateur “This appealing detective serves up nuggets of culinary trivia and wry food humor.” —People “A delight. [The series] provides terrific writing, characters that come to life on the page, and wonderful information on gourmet cooking and the food industry.” —Stuart M. Kaminsky, author of A Fatal Glass of Beer “Read King because you like a nicely structured mystery. Read him because you love gourmet food. Either way, savor the feast he has prepared.” —Sarasota Herald-Tribune
Most helpful customer reviews
7 of 7 people found the following review helpful.
A few ingredients short
By Andrew S. Rogers
Following the lead of my old economics professor William Breit -- who, as one half of the pseudonymous writing team Marshall Jevons gave us a murder-solving economist in 'The Fatal Equilibrium' and other titles -- more and more writers have served up murder mysteries in which someone uses the particular skills of his line of work to unravel a whodunit and bring the killers to justice. Peter King makes a noble attempt in this first entry in his by-now-long-running series. But while parts of the story were quite good, as a murder mystery, it was ultimately unsatisfying.
Like the Continental Op, our hero is unnamed. But he (like his creator, clearly) is a fan of detective fiction. Much of the book has an oddly self-aware quality, therefore -- especially when the hero and his Scotland Yard counterpart compare their interactions to those of famous fictional detectives and policemen. It's amusing at first to see the detective asking himself how Peter Wimsey or Charlie Chan would handle a certain situation, but even that begins to grow old after a while. Similarly, though it's refreshing that the author rejects the convention of the omnicompetent and almost omniscient sleuth -- the hero frequently complains that Holmes would have done a better job understanding a clue, or Travis McGee a difficult situation -- the solution to the crime, when it comes, struck me as in many ways unrelated to what our hero had been doing for the last 200 pages. Had I been following the wrong character around London?
Still, this is a fascinating concept, and not too bad for a first book. Certainly, the author knows his food (or at least, can snow an amateur foodie like me). I'm going to give some of the later titles in the series a try, and see if maybe things don't improve a bit over time.
9 of 10 people found the following review helpful.
Very enjoyable, unique and novel theme, well researched
By A Customer
I really enjoyed this mystery. My usual technique is to devour mysteries, quickly trying to figure out the whodonit. This book forced me to detour into The Joy of Cooking, Simca's Cuisine, and even the Dictionary. I love books that make me look up works like sabayon, cêpes, and the more than one meaning of flan. I thought I knew a bit about cooking, but was quickly humbled by the author's extensive knowledge. As a lover of light but witty fiction (it sure beats the sitcoms) and cooking (I loved reading about his detailed preparation techniques of even the simplest of meals!), I will definitely move on to the next title in this series.
5 of 6 people found the following review helpful.
Refreshingly different
By Anna Bell Lee
When I first picked up this book, i was looking for a mystery to read for a class. This book made my assignment a bit more difficult because it is not exactly the step by step detective story that we are used to. The Gourmet Detective is actually in a catagory all its own. Not only does the reader drool from all the exotic and interesting foods the detective encounters, but the reader is forced to use a dictionary. Unless you are a chef specializing in food like that in the book, a dictionary is required. If you are looking for the average detective story, dont look here, if your palet is open to new tastes and you are willing to try something different for dinner, by all means open this book and enjoy.
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