Death With All The Trimmings: A Key West Food Critic Mystery - Plot & Excerpts
—Sam Sifton, “Imperial No. Nine,” New York Times Over at the harbor, Edel’s kitchen was buzzing like a video on fast forward. I imagined it would be hard to slow down and sleep after a night at this pace. People say that becoming a chef requires a complete shift in biorhythms. And a shift in social life, too. While we customers in the front of the house are unwinding from our hectic days and enjoying the wonderful food, the cooks in back are working at peak velocity. When we’re tumbling into bed after a great meal, the kitchen staff is hitting the town to unwind. I melted into a corner by the desk and bookshelf where Edel planned her recipes and menus and paid her bills, to be out of the way of the workers. And to have enough space to observe how they were working together. I wished I could tease out the stress of opening night from the strain of the recent tragedy—and the possibility that someone was trying to hide his involvement in several very serious crimes.
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