Cover image for Tough cookie
Title:
Tough cookie
Author:
Davidson, Diane Mott.
Personal Author:
Publication Information:
New York : Bantam Books, [2000]

©2000
Physical Description:
vi, 291 pages ; 24 cm
Summary:
Caterer Goldy Schulz, temporarily shut down while her kitchen is remodeled, must cook up a quick crime-solving recipe when she makes arrangements to sell an item from her husband's collection of war memorabilia, only to have her buyer turn up suspiciously dead on the ski slopes.
General Note:
Includes index.
Language:
English
Geographic Term:
ISBN:
9780553107234
Format :
Book

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Library
Call Number
Material Type
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Central Library X Adult Fiction Popular Materials-Mystery
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Clarence Library X Adult Fiction Mystery/Suspense
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Clearfield Library X Adult Fiction Mystery/Suspense
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Concord Library X Adult Fiction Mystery/Suspense
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Grand Island Library X Adult Fiction Mystery/Suspense
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Kenmore Library X Adult Fiction Mystery/Suspense
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North Collins Library X Adult Fiction Open Shelf
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Orchard Park Library X Adult Fiction Mystery/Suspense
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Anna M. Reinstein Library X Adult Fiction Mystery/Suspense
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Williamsville Library X Adult Fiction Mystery/Suspense
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Julia Boyer Reinstein Library X Adult Fiction Mystery/Suspense
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Newstead Library X Adult Fiction Mystery/Suspense
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Summary

Summary

TheNew York Timesbestselling author ofPrime Cutserves up another tantalizing tale of culinary mystery and suspense--as chef turned sleuth Goldy Schulz goes on live television to prepare a meal to die for...but discovers that murder is already on the menu. When Goldy Schulz is offered a temporary stint hosting a cooking show for PBS, she jumps at the chance. After all, she could use the money--not to mention the great exposure. Her catering business is in shambles, and publicizing her new venture as a personal chef will help get her back on track. Plus taping the shows at Colorado's posh Killdeer Ski Resort will be fun. A little cooking, a little chitchat. What could go wrong? The question Goldy should have asked is, what wouldn't go wrong--especially when she has to drive through a blizzard to do one of her shows live for a PBS telethon. To make matters worse, Goldy has an unpleasant duty to perform right after the show. She and her policeman husband, Tom, have agreed to sell a piece of Tom's treasured war memorabilia to help ease their financial woes. The buyer: Doug Portman, art critic, law enforcement wannabe--and, to her eternal embarrassment, Goldy's ex-boyfriend. Predictably, the live broadcast is riddled with culinary catastrophes--from the Chesapeake Crabcakes right down to the Ice-Capped Ginger Snaps. But the deadliest dish of all comes after the cameras go off, when an unexplainable skiing accident claims Doug Portman's life--and Goldy is the one who finds his crumpled body on the slopes. Even more shocking is what police find tucked away in Doug's BMW: a greeting card with a potentially deadly chemical inside. As the police try to determine if Doug's accident was really foul play, Goldy does a little investigating of her own--but finds more questions than answers. Was Doug, chairman of the state Parole Board, accepting bribes from potential parolees? Was he connected to the ex-con who's been telling Killdeer skiers that he's planning to poison a cop? And how did Goldy and Tom get mixed up in this mess? When a series of suspicious mishaps places Goldy's own life in jeopardy, she knows she must whip up her own crime-solving recipe, and fast--before a hearty dose of intrigue and a deadly dash of danger ends her cooking career once and for all.... Winter sports can be dangerous, but can they also be deadly? "Cooking at the Top!," Goldy's new TV show, is broadcast from one of Colorado's poshest ski areas. Unfortunately, she finds whipping up delicacies at 11,000 feet as perilous as skiing steep runs.  Then a telethon raising money for the widow of a tracker killed mysteriously ends in disaster. Goldy finds herself searching the icy slopes to find a killer with desperate secrets to hide---but this may be one time the tough-cookie caterer will not be able to schuss to safety! Included are Goldy's original recipes for mouthwatering Sonora Chicken Strudel,  incomparable Marmalade Mogul Muffins, and sinfully sumptuous Chocolate Coma Cookies. -->


Author Notes

Diane Mott Davidson, best-selling mystery writer, was born in Honolulu. Davidson's mysteries center around the experiences of Goldy Bear, a divorced caterer who solves murders while also contending with her former husband, an abusive physician, and with raising her son in the community in which they all live. Each book also includes some of Goldy's menus and delicious recipes. Her novels include Catering to Nobody (nominated for the Anthony, Agatha, and Macavity awards for Best First Novel), Dying for Chocolate, Killer Pancakes, The Last Suppers, and The Grilling Season.

Diane Mott Davidson was named the 1990 Writer of the Year for Rocky Mountain Fiction Writers and received the Anthony Award for Best Short Story in 1992. She made The New York Times Best Seller List in 2013 for The Whole Enchilada.

(Bowker Author Biography)


Reviews 3

Booklist Review

Following her adventures in Prime Cut (1998), Aspen Meadow, Colorado, caterer Goldy Schulz returns in installment number nine of this charming series featuring crime and cooking. With her catering business temporarily shut down thanks to substandard drains, Goldy gladly accepts an assignment to host a PBS cooking show filmed at a local ski resort. While there, she meets an ex-boyfriend who promptly turns up murdered. Then Goldy herself is nearly run off the road on the way home. Convinced she is on somebody's hit list, Goldy decides to investigate, finding time along the way to deal with her moody adolescent son, Arch, and to whip up her usual complement of marvelous meals (recipes, of course, included). In addition to her focus on food, Davidson's strong points are her appealing characters and the vivid depiction of the Colorado high country with its strong contrast between luxurious ski communities and the raw forces of nature literally just outside the door. Best recipe this time around: chocolate coma cookies. --Stuart Miller


Publisher's Weekly Review

Chef/amateur sleuth Goldy Schulz returns for a ninth outing in Davidson's popular culinary mystery series. Goldy's home-based catering business in the Colorado high country is temporarily suspended by drain problems, so she accepts a stint on a PBS cooking show before the Christmas holidays. After a meeting with Goldy, Doug Portman, her wealthy ex-boyfriend, is found dead on a back country ski run, with thousands of dollars flying from his pockets. Goldy discovers that an old acquaintance, Nate Bullock, had also been discovered there after an avalanche in almost the same spot three years earlier, and she herself is a victim of misadventure when her van is nudged over a cliff. Determined to find the killer lurking on the ski slopes, Goldy unearths motives aplenty, possibly among her culinary friends in a mountain restaurant. Davidson's creative recipes, scattered liberally throughout the narrative, add flavor to this spirited tale, which follows Goldy from one life-threatening escapade to the next. The characters are sometimes too good to be true (such as Goldy's husband, who's a county sheriff), but others have a refreshing edge, like pink-haired coffee-shop owner Cinda Caldwell. The ending is cookie-cutter predictable, but overall this is hearty fare for those who like their murder with a bit of nosh on the side. Agent, Sandra Dijkstra. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

Our chef/detective brings us to new heights. Goldy Schulz has a new television show called Cooking at the Top!, which is broadcast at 11,000 feet in the Colorado Rockies. From this vantage point, Davidson (Prime Cut) describes the schussing society and serves up tasty treats as well as murder on the slopes. After the local health inspector closes her home catering business, Goldy agrees to prepare foods for a cooking show televised live once a week at The Bistro, a top-drawer dining establishment at the mountain peak of the ski resort. Needing money, she is willing to sell a pair of skis to her old antiques collector boyfriend, Doug Portmont, right after a cooking show taping. He meets her at the head of a ski run, and they will meet up at the trail's end to exchange the antiques for cash. Only the cash never changes hands; she discovers his dead, broken body instead. From here, the plot thickens, delectables are created, and the delicious menus are advanced with clues to solve the mystery. Barbara Rosenblat performs her magic once again as the voice of Goldy, along with the other characters who comprise this entertaining whodunit. Recommended for popular mystery collections. Kristin M. Jacobi, Eastern Connecticut State Univ., Willimantic (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

Show business and death don't mix. Unfortunately, I discovered this while hosting a TV cooking show. Up to then, I'd enjoyed being a TV chef. The job didn't pay well, but this was PBS. Arthur Wakefield, the floor director, had crisply informed me that most chefs made nothing for guest visits, much less five thousand clams for six shows. He could have added: And what's more, those chefs' kitchens haven't been closed by the county health inspector! But Arthur said nothing along those lines. Like most folks, he was unaware that my in-home commercial catering kitchen had been red-tagged, that is, closed until further notice. So: Bad pay notwithstanding, I was lucky to have the TV job. Actually, I was lucky to have any food work at all. And I certainly didn't want more than our family and a few friends to know why. I could not tell my upscale clients--those who'd made Goldilocks' Catering, Where Everything Is Just Right! the premier food-service business of Aspen Meadow, Colorado--that our plumbing wasn't up to code. And of course, I could never let it be known that my dear husband Tom was ransacking the house for valuables to sell off, so we could buy fancy drains and thereby get my business reopened. No plumbing? No drains? It sounded nasty. Sordid, even. In September, things had gone badly. The county health inspector, giggling from the shock engendered by his surprise visit, closed me down. The bustle in our kitchen immediately subsided. Calls for catering gigs stopped. Suppliers sent letters asking if I wanted to keep my accounts current. Yes, yes, I always replied cheerfully, I'm looking forward to reopening soon! Soon. Ha! Without my business, an enterprise I'd lovingly built up for almost a decade, I entered a spiritual fog as thick as the gray autumnal mist snaking between the Colorado mountains. I gave up yoga. Drank herb tea while reading back issues of Gourmet. Spent days gazing out the new windows in our beautifully-remodeled-but-noncompliant kitchen. And repeatedly told Tom how gorgeous the kitchen looked, even if I couldn't work in it. . . . Truly, the place did look great. So what if it didn't meet new county regulations mandating that every commercial kitchen sink have backflow protection? Months earlier, Tom had rescued the remodeling job after a dishonest contractor had made our lives hell. During time away from his work as a Homicide Investigator for the Furman County Sheriff's Department, he'd put in marble counters, cherry cabinets, expensive windows, a solid oak floor. And the wrong drains. To fix the problem, Tom was now tearing out the guts of three new sinks and prying up the floor beneath. He insisted we should heal our temporary cash-flow problem by selling a pair of historic skis he'd bought years before in an odd lot of military memorabilia. In October, I'd started calling antiques dealers while wondering how, during a prolonged closure, I could keep my hand in the food business. There'd been no takers for the skis. How else to get money? I'd wracked my brain for other ways to work as a cook: Volunteer at a school cafeteria? Roll a burrito stand up and down Aspen Meadow's Main Street? Eventually, it had been my old friend Eileen Druckman who'd come through with a job. Loaded with money and divorced less than two years, Eileen had just bought the Summit Bistro at Colorado's posh Killdeer Ski Resort. Eileen--fortyish, pretty, and blond, with cornflower blue eyes and a full, trembling mouth that had just begun to smile again--had hired a good-looking young chef named Jack Gilkey, whose food was legend in Killdeer. To Eileen's delight, she and Jack had quickly become an item personally as well as professionally. When I told Eileen my business woes, she and Jack had kindly offered me the position of co-chef at the bistro. But I couldn't work restaurant hours--seven in the morning to midnight--fifty miles from home. Restaurant workers, I'd noticed, had a high mortality rate, no home life, or both. Eileen, ever generous, had promptly pitched a cooking-show idea to the Front Range Public Broadcasting System. They'd said yes. I'd demurred. Eileen argued that my cooking on TV, at her bistro, would boost her business plus give her a huge tax write-off. Meanwhile, I could use my television exposure to publicize the new culinary venture I'd finally hit upon: becoming a personal chef. That particular avenue of food work requires no commercial kitchen; it only requires a wealthy client's kitchen. Just the ticket. So I'd said yes to show business. The Killdeer Corporation had offered free season ski-lift passes to me as well as to my fourteen-year-old son, Arch. Shot through with new enthusiasm and hope, I couldn't wait to cook and ski. I gave up herb tea for shots of espresso laced with whipping cream. In November, I plunged eagerly back into work. Every Friday morning, I would appear at Killdeer's Summit Bistro to do my bit before the camera. At first I was nervous. And we did have a few mishaps. Thankfully, Cooking at the Top! was taped. Viewers never saw me slash my hand--actually, sever a minor artery--while boning a turkey during the first episode. The spray of blood onto the prep counter had been distinctly unappetizing. The following week, I produced a meringue so sweaty it needed antiperspirant. I also dropped two roasts--one of them stuffed--and splattered myself with a pitcher of Bearnaise. But with glitches edited out, even I had to admit the Saturday morning broadcasts looked pretty good. On the upside, I told jokes on-screen and mixed cream into smashed garlicky potatoes. I chatted about the rejuvenating properties of toasted, crunchy almonds while folding melted butter into almond cake batter. I gushed about the trials and joys of learning to ski as I chopped mountains of Godiva Bittersweet Chocolate. I swore to my viewers that my recipe made the darkest, most sinfully fudgy cookies on the slopes. I even assiduously followed Arthur's tasting instructions: Take a bite. Moan. Move your hips and roll your eyes. Say M-m-mm, Aaah, Oooh! Yes! Yes! Watching the footage, Tom had quipped that the program should be called The Food-Sex Show. All in all, the first four weeks of taping went well. By Week Four, though, my personal-chef business still had not taken off. I only had one upcoming job. Arthur Wakefield himself had offered me a gig the following week: preparing food for a holiday in-home wine-tasting. Arthur supplemented his floor director income by working as a wine importer. He needed to showcase some new wines--and serve a gourmet meal--to high-end customers and retailers. So, even in the personal-chef department, things were looking up. Unfortunately, in Week Five, Cooking at the Top! hit a snag, one occasioned by a predictable Colorado crisis: blizzard. Excerpted from Tough Cookie by Diane Mott Davidson 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.

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