Fowl to the Bone - Fichepain, Cedric S.
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Fowl to the Bone is the captivating debut of Cedric Fichepain's chef/detective, Sebastien Saint-Gemmes. Detective Sebastien Saint-Gemmes of the Omaha Police Department is also a certified executive chef and co-owner of the Drunken Frog, a gastro pub in downtown Omaha. He travels to Las Vegas to help solve the gruesome murder of a celebrity chef and longtime friend. That starts a race against time to catch a killer with a specific agenda. Along the way, Saint-Gemmes and his colleagues uncover the plot of ecoterrorists, which leads them on a wild goose chase. All the while, the death toll is…mehr

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Produktbeschreibung
Fowl to the Bone is the captivating debut of Cedric Fichepain's chef/detective, Sebastien Saint-Gemmes. Detective Sebastien Saint-Gemmes of the Omaha Police Department is also a certified executive chef and co-owner of the Drunken Frog, a gastro pub in downtown Omaha. He travels to Las Vegas to help solve the gruesome murder of a celebrity chef and longtime friend. That starts a race against time to catch a killer with a specific agenda. Along the way, Saint-Gemmes and his colleagues uncover the plot of ecoterrorists, which leads them on a wild goose chase. All the while, the death toll is climbing, with each murder more grisly than the one before it. The clues lead Saint-Gemmes all the way to his original hometown-Paris, France-but will he and the French authorities catch the murderer? And could Saint-Gemmes himself be a potential victim? Journey from Sin City to the City of Lights, and points in between, on this heart-stopping chase to bring a vicious, calculated killer to justice.
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Autorenporträt
Cedric Fichepain was born in 1972. He grew up in France and Italy, and he and his wife, Desarae, moved to the United States in 1997.They live in Omaha, Nebraska, with their three sons. Cedric is a certified executive chef (CEC). He is the owner and chef of Le Voltaire French Restaurant and Le Petit Paris French Bakery, both in Omaha. In addition, Cedric is a part-time instructor at the Institute for the Culinary Arts, and a member of the Hall of Fame of the Omaha Restaurant Association. He and his cowriter, Barbee Davis, published and produced the play 20 Percent and Counting, a work that chronicles the tribulations of the daily life of a waiter. Cedric's passion for fine food began at a young age, as he was always surrounded by his mother's and grandmothers' cooking. One day, he decided to mix his lifelong love of cooking with his love of crime fiction, and his first book, Fowl to the Bone, was born.