The Hands of Pianists - Downes, Stephen
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The Hands of Pianist's narrator is a neurotic freelance writer who aims to prove that pianos kill elite pianists. For decades, he has grappled with the guilt that followed an accident in which he severed his talented sister's fingers, ending her promising career at the keyboard. His investigations centre on the violent deaths at 31 of three great pianists, his detective work taking him from Melbourne to Geelong and Sydney, to the south of France, London, Sussex and the Czech Republic.

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Produktbeschreibung
The Hands of Pianist's narrator is a neurotic freelance writer who aims to prove that pianos kill elite pianists. For decades, he has grappled with the guilt that followed an accident in which he severed his talented sister's fingers, ending her promising career at the keyboard. His investigations centre on the violent deaths at 31 of three great pianists, his detective work taking him from Melbourne to Geelong and Sydney, to the south of France, London, Sussex and the Czech Republic.
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Autorenporträt
Stephen Downes is a Franco-Australian writer and journalist whose food-themed non-fiction has won international and national awards. Last Meal, one of his short stories, won the 2020 UK Fiction Factory's competition, and others have been longlisted and shortlisted in prestigious British contests. Three of his non-fiction books have been translated into five languages. A prototype of The Hands of Pianists was the major part of his PhD in creative writing at Monash University. He covered a Middle East War for Agence France-Presse and a Pacific-island insurrection for The Age in Melbourne. The first Australian journalist to win a place on the Paris-based Journalists in Europe program, he wrote news, feature articles, leaders and edited sections for The Age. He also wrote editorials for the Melbourne Herald Sun, Australia's biggest-selling newspaper. Pulitzer-prize-winner Tim Page called his latest book, A Lasting Record (HarperCollins, February 2013), 'fascinating'. It was 'scholarly, impassioned and good storytelling'. For several decades he was among the world's longest-serving professional restaurant critics. For eleven years, for instance, his weekly column in The Australian Financial Review was required reading for consumers, chefs, restaurateurs, and gourmands. He holds Australian and French nationalities.