Cover image for A taste of murder : diabolically delicious recipes from contemporary mystery writers
Title:
A taste of murder : diabolically delicious recipes from contemporary mystery writers
Author:
Grossman, Jo.
Personal Author:
Publication Information:
New York : Dell Pub., [1999]

©1999
Physical Description:
xxii, 262 pages ; 25 cm
Language:
English
Subject Term:
Added Author:
ISBN:
9780440508427
Format :
Book

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Summary

Summary

Including : Lilian Jackson Braun * Harlan Coben * Sue Grafton * Tony Hillerman * John Lescroart * Sharyn McCrumb * Richard North Patterson * Robert B. Parker * Anne Perry * And Dozens More! From Red Herrings to Just Desserts . . . It's no accident that lovers of mystery savor diabolically delicious food. So sink your teeth into more than 130 wickedly delectable treats concocted by today's most popular mystery authors--sumptuous recipes that promise dinner to die for. Sample Sue Grafton's PI special: The Kinsey Millhone Famous Peanut Butter & Pickle Sandwich--deadly, delicious, and concealed between two innocent slices of bread. Head for the desert with Tony Hillerman for a quick, painless bite of Salami à la Chama River. You know something's fishy when Donald E. Westlake offers John Dortmunder's favorite hot thrill, May's Mother's Tuna Casserole. Suspense writer Richard North Patterson whips up Sea Bass in Orange Sauce . . . .and Robert B. Parker parts with the much-in-demand Susan Silverman's Boiled Water. Eat and be wary.A Taste of Murderhas something for everyone--from kneadless violence to sweet revenge: sinfully sumptuous cuisine whipped up by America's masters of crime.


Author Notes

Lori Lyn Narlock is a Bay Area writer and editor. She collaborated with the Thymes Two twins on Smoothies and Wraps.


Reviews 1

Booklist Review

Some of America's best-known mystery writers momentarily put down their pens and keyboards for kitchen implements. But don't expect many of the 150 recipes to rival dishes from true chefs de cuisine. In fact, many simply list a few ingredients, slap them together with a name, and voila! a new sandwich or salad or soup is born. Witness William Murray's insalata caprese (high-class mozzarella and beefsteak tomatoes) or best-seller Sue Grafton's Kinsey Millhone famous peanut butter and pickle sandwich (Jif and Vlasic sweets between slices of grained bread). But it's fun to read the preludes and postludes--as well as the sidebars on long-dead authors and their favorite foods. --Barbara Jacobs


Excerpts

Excerpts

Jalapeños a la Frontera Allana Martin Like Spanglish--the speedball mix of Spanish and English that is the language of the Texas-Mexico borderland--this appetizer recipe combines American and Mexican foods, all of which are favorites of Texana Jones. 1 medium can whole pickled jalapeño peppers* 3/4 cup sharp cheddar cheese, grated 1 cup buttermilk 1/2 cup flour Oil Drain the jalapeños and dry with paper towels. Leave the stems on the peppers. Make a small lengthwise slice in each pepper and scrape out the core and seeds. Stuff the peppers generously with the grated cheese. (Do all the peppers before going on to the next step.) Holding the pepper by the stem, dip each in buttermilk and then in flour. Place on a plate and chill at least 30 minutes in the refrigerator to set the coating. (This may be done a day ahead and chilled overnight.) Heat enough oil to cover the peppers; add 1 or 2 of the coated peppers at a time and fry until golden. Drain on paper towels and serve. *Helpful hint: Fresh jalapeños can be used but are extremely hot. If you don't know where to find whole pickled jalapeños in your area, contact Vitore Foods of Laredo, Texas, (956) 726-3633, to learn who near you carries their La Costena brand. Allana Martin is the author of the Texana Jones mystery series, which includes Death of an Evangelista, Death of a Saint Maker , and Death of a Healing Woman . Armadillo Eggs Maureen Tan In the suspense novel a.k.a. Jane , British MI-5 agent Jane Nichols discovers there's more to Savannah, Georgia, than red mud, winding river roads, moss-hung trees, and plantation homes. She finds murder, intrigue, love, and food--lots of wonderful food. Wonderful restaurants reflect the richness, diversity, and quirkiness of Savannah's culture. The food at BillyBob's on historic East River Street is a touch of down-home cooking for an author who has lived the past two decades in south central Illinois and points west. As Jane Nichols struggles to bring an international terrorist to justice, she and her team take time out to dine on barbecue ribs and armadillo eggs. Every time I reread that particular scene, my mouth waters. 2 jalapeño peppers 1 8-ounce package cream cheese Bread crumbs A wash made from egg white and a little water Slice a jalapeño pepper into 4 to 6 long slices and remove the seeds. Roll a slice into a ball to form the "yolk." Place it in the middle of a ball of cream cheese about the size of a small egg; press in place. Roll the resulting "egg" in bread crumbs and brush with the egg-white wash. Important: Place in a refrigerator or freezer until very firm. Deep-fry until golden brown. Serve hot, with salsa and sliced lemon on the side. Makes 8 to 12 "eggs." Maureen Tan is the author of a.k.a. Jane and Run Jane Run . Sympathy for the Deviled Eggs (The Cold Appetizer from Hell) Jerrilyn Farmer In Sympathy for the Devil , Madeline Bean, caterer to the stars, and her partner Wesley have pulled off Hollywood's most outrageous A-list Halloween party for notorious producer Bruno Huntley, complete with an eerie fortune-teller who is astonishing and exotic cuisine that is totally cool. Before long, Bruno is thrashing and writhing on the dance floor. Just one problem: He's not standing up. And soon he's not even breathing. When Wesley is arrested for murder, Madeline begins to unravel a mystery that leads her back to the early days of California and a long forgotten curse that may still haunt the wealthy Los Feliz neighborhood to this day. Perhaps. But Madeline, wit intact, manages to bring things bumping back to the present. She uncovers a trail of offbeat nineties characters, one of whom has cooked up a devil of a murder--right in Madeline's own kitchen. 12 large eggs, hard-boiled (or cozy) and peeled 1/4 cup mayonnaise 1 tablespoon ground cumin 1 tablespoon Dijon mustard 1/2 teaspoon salt 1 jalapeño pepper, seeded and finely chopped Red chiles, ground Fresh cilantro, snipped The first step may be performed with a dagger: Cut the eggs in half, lengthwise. Next, using the finesse of a cat burglar, ease out the yolks and reserve the whites. In a medium bowl, mash the yolks mercilessly with a fork, mixing in the mayonnaise, cumin, mustard, salt, and the jalapeno pepper. Clean getaway? Not yet. First, fill the egg whites with the egg-yolk mixture, heaping ever so lightly. Then hide the clues: Sprinkle with ground red chiles, and garnish with the snipped cilantro. Caterer/sleuth Madeline Bean's tip: Presentation can elevate the humble egg to gourmet status. Place several dozen eggs on your most beautiful platter and create a lovely border all around with full sprigs of fresh cilantro. Make plenty. One should never underestimate the attraction of a great deviled egg. Serves 12 modestly hungry accomplices. Jerrilyn Farmer's caterer/sleuth, Madeline Bean, can be found in Sympathy for the Devil and Losing My Religion . Excerpted from A Taste of Murder: Diabolically Delicious Recipes from Contemporary Mystery Writers by Jo Grossman, Robert Weibezahl All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Introductionp. 6
Cocktail-party basicsp. 7
Party-planning guidelinesp. 12
Big and bold: Big-Flavored Finger Foods to Match High-Octane, High-Alcohol Cocktailsp. 14
Bayou Biscuits: Andouille Sausage Biscuitsp. 16
Delhi Blues: Blue Cheese and Walnut Shortbread with Chutneyp. 19
Mary's Little Lambs: Filo Cups with Spiced Lamb, Mint, and Fetap. 21
Oink!: Pork and Red Pepper Skewers with Mango Dipping Saucep. 23
Smoked Salmon Bonbons: Smoked Salmon and Cream Cheese Croquettesp. 26
Nutty Napoleons: Toasted Pecan and English Stilton Napoleonsp. 29
Chevre Champignons: Mushrooms Stuffed with Goat Cheese, Spinach, and Baconp. 30
Open Sesame Shrimp: Sesame-Crusted Shrimp with Tahini-Ginger Dipping Saucep. 33
Lamb on a Limb: Lamb Skewers with Mint-Mustard Dipping Saucep. 34
Puff the Magic Mushroom: Puff Pastry with Cremini Mushroom Fillingp. 36
Sorry, Charlie: Spicy Tuna Tartare on Wonton Squaresp. 39
Li'l Dumplins: Eggplant and Sausage Dumplings with Sesame-Plum Saucep. 40
Eggstravaganza!: Deviled Eggs with Caviarp. 42
Popeye Poppers: Spinach and Smoked Gouda Spheresp. 44
Teardrops: Onion Puffs with Jarlsberg and Chivesp. 45
Trout Tassies: Smoked Trout Salad on Cucumber Slicesp. 47
Steaked and Thai-ed: Skewered Thai-Style Steak with Lime, Jalapeno, and Mintp. 48
Wonton Wonders: Peanut-Curry Chicken Salad in Wonton Cupsp. 50
Duck Jubilee: Glazed Smoked Duck with Cherriesp. 52
Not too strong, not too weak: Well-Balanced Hors D'oeuvres That Complement a Range of Beverages, from Daiquiris to gin and Tonicsp. 53
Figs in a Blanket: Fresh Figs with Gorgonzola and Prosciuttop. 57
'ZA!: Miniature Pizzas with Cambozola, Roasted Garlic, Sun-Dried Tomatoes, and Basilp. 58
Seashells: Chipotle--Rock Shrimp Salad with Corn and Red Peppers in Tortilla Cupsp. 60
Uno Mas Quesadillas: Pepper Jack Quesadillas with Tomato and Black Bean Salsap. 63
Sweet Frites: Sweet Potato Spears with Soy-Ginger Dipping Saucep. 65
Noble Sword: Grilled Swordfish and Pineapple on Skewers with Green Curry Pestop. 66
Vietnamese Wrapture: Ground Pork with Hoisin, Mint, and Basil Wrapped in Rice Paperp. 69
Peanut Plantation: Fried Plantains with Peanut Salsap. 71
Rockin' Reuben: Pastrami-Wrapped Breadsticks with Thousand Island Dipping Saucep. 72
Little Red Crostini: Toasted Bread Slices Topped with Roasted Red Pepper Salsap. 74
Strata Frittata: Baked Eggs with Ham and Swiss Cheesep. 77
Dab a Crab: Crab and Corn Salad on Homemade Corn Chipsp. 79
Sinful Spuds: New Potatoes Stuffed with Feta, Green Olives, and Pine Nutsp. 80
Turk-n-Roll: Tortilla Roll-ups with Smoked Turkey and Mole--Sour Cream Dipping Saucep. 82
Chickpea Chips: Paprika Chips with Hummusp. 85
Pepperoni Pinwheels: Puff Pastry with Pepperoni, Gruyere, and Honey Mustardp. 87
Get Figgy: Cornbread with Fig Tapenadep. 88
Polenta Sunrise: Polenta with Sun-Dried Tomato Salsap. 91
Artichoke Truffles: Artichoke Hearts with Goat Cheese, Tarragon, and Parmesanp. 93
Light and delicate: an Array of Subtle Yet Scrumptious Finger Foods to Pair with Beverages of Finessep. 94
Focaccia Fantastico: Focaccia with Caramelized Citrus Onions, Goat Cheese, and Asparagusp. 96
Spear Ecstasy: Asparagus with Lemon-Tarragon Dipping Saucep. 99
Caprese Skewers: Cherry Tomato, Mozzarella, and Basil Skewersp. 101
Tuna Tied: Scallion-Wrapped Tuna with Orange-Miso Dipping Saucep. 103
Red, Hot, and Cool: Crispy Radishes with Seasoned-Yogurt Dipping Saucep. 105
Leaves of Glory: Artichoke Leaves with Parmesan-Basil Aiolip. 107
Tofu Teasers: Celery Stuffed with Creamy Herbed Tofup. 109
Chive Talkin' Scallops: Parmesan Crisps with Scallops and Chivesp. 111
Chix Stix: Lemon Chicken and Snow Peas on Skewersp. 113
Shrimply Delish: Poached Shrimp with Cilantro and Sweet 'n' Sour Glazep. 117
Rosemary's Tartlets: Miniature Tartlets Filled with Walnuts, Brie, and Grape Salsap. 119
Goat-Teas: Open-Faced Goat Cheese, Cucumber, and Pickled Red Onion Tea Sandwichesp. 123
Cocktail recipesp. 124
Indexp. 127
Table of equivalentsp. 132
Photographer'sp. 132
Acknowledgments