In a July 16, 2012 NY Times article on Food and Mysteries, Otto Penzler, owner of Mysterious Bookstore in Manhattan, said, “in a grim story, food gives readers comfort.” Some of my favorite mystery writers do seem to include a lot of food in their books. If I were a chef, I would be tempted to make some of these foods that sound so good.
From Martin Walker‘s Bruno, Chief of Police: …” …Bruno served the perfect omelette, the earthy scent of the truffle just beginning to percolate.”
Walker has a website http://www.brunochiefofpolice.com with recipes.
Louise Penny is always having her characters eating at the bistro in Three Pines. In Bury Your Dead, Jean-Guy Beauvoir has filet mignon with cognac blue cheese sauce for dinner as he consults Clara about a murder.
Robert Parker‘s detective Spenser is famous for his cooking: boneless leg of lamb, risotto, grated beets and, of course, wine, calm Spenser and Susan down in Small Vices.
Linda Fairstein‘s team doesn’t cook very much, but they go to all the best restaurants in New York City and Martha’s Vineyard.
Other people have blogged about food and books. Check out readingupsidedown.com/book-chat/food-and-books
Which authors make you drool as you read or listen to their works?