Killer Critique - Campion, Alexander
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Between haute couture and haute cuisine, Parisian Commissaire Capucine Le Tellier finds murder to be more than the spécialité du jour... When the senior food critic for Le Figaro is found face-first in a plate of Ravioles d'homard, there seem to be as many suspects as there are restaurants in the City of Light. Yet Capucine feels she'll solve the case quicker than it takes to find a 3-star rating in the Michelin Guide. Un problem, murders of food critics have become an epidemic. And there are just as many suspects, including a sexy starlet, an award-winning novelist, and a smorgasbord of…mehr

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Produktbeschreibung
Between haute couture and haute cuisine, Parisian Commissaire Capucine Le Tellier finds murder to be more than the spécialité du jour... When the senior food critic for Le Figaro is found face-first in a plate of Ravioles d'homard, there seem to be as many suspects as there are restaurants in the City of Light. Yet Capucine feels she'll solve the case quicker than it takes to find a 3-star rating in the Michelin Guide. Un problem, murders of food critics have become an epidemic. And there are just as many suspects, including a sexy starlet, an award-winning novelist, and a smorgasbord of aggravated chefs. While Capucine struggles to zero in on the murderer's tastes, she is confronted with a false dilemma: file and forget the case, leaving restaurant critics across France vulnerable to a killer's episodic cravings, or use her husband, Alexandre, himself a famous food journalist, as irresistible bait. Praise for Alexander Campion's Capucine Culinary Mysteries "Will appeal to a diversity of readers. Devotees of G.M. Maillet and Charles Todd will especially enjoy this different and delicious series." -Booklist on Killer Critique "[A] countryside romp." -Kirkus Reviews on Crime Fraîche "An astonishing debut that raises the bar on today's detective novel." -Aram Saroyan on The Grave Gourmet
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Autorenporträt
Alexander Campion started out as a true New Yorker, graduating from Columbia and migrating downtown to Wall Street. Early on, someone, a little apologetically, proposed he spend six months maximum in Paris helping out with a new venture his firm had just acquired. He stayed thirty five years, eventually becoming a restaurant critic and progressing inevitably to gastronomic thrillers.