Crime Fraiche (Capucine Culinary Mysteries) by Alexander Campion

By Alexander Campion

Très stylish Parisian Commissaire Capucine Le Tellier units off on a searching vacation that proves lethal for greater than simply the pheasants. . .

Before Capucine and her husband, wonderful foodstuff critic Alexandre de Huguelet, even arrive at her oncle's 16th-century château, a deadly searching coincidence has dissatisfied their idyllic vacation spot. what is intended to be a calm bon voyage to the countryside--rustic picnics, dinners en plein air, and naturally, a sip or of Calvados--quickly sours as extra "accidents" befall the site visitors. however the neighborhood gendarmerie lack the investigative finesse to attract any conclusions, not to mention suspects, forcing Capucine to puzzle out the crimes herself. And whilst the our bodies result in a celebrated livestock ranch, the stakes upward thrust past small-town grudges to the fight surrounding France's so much cherished gastronomic traditions.

"[A] geographical region romp." --Kirkus Reviews

Praise for Alexander Campion's Crime Fraiche and The Grave Gourmet

"This new sequence deals a uniquely combined mixture of ‘hooks' that might attract a wide selection of poser lovers." --Booklist

"A banquet of crime with a soupçon of gourmand delight." --RT booklet Reviews, four Stars, on Crime Fraiche

"Full of fun characters. . . Readers will desire a moment helping." --Publishers Weekly on The Grave Gourmet

"An surprising debut that increases the bar on latest detective novel." --Aram Saroyan on The Grave Gourmet

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Additional info for Crime Fraiche (Capucine Culinary Mysteries)

Sample text

At first she thought she might have taken a wrong turn, but as apple orchards turned into fields filled with chubby white steers as well groomed as if they had been children’s ponies, she knew she was on the right road. A few minutes later they came to a tall stone archway supporting an ornate wrought-iron gate. At the apex of the arch, foot-high flowing italic letters announced ELEVAGE VIENNEAU and smaller letters below boasted ETAB. 1821. Capucine shot the Clio through the gate, spitting gravel, and announced happily, “It all comes back to me now.

Homais looked puzzled. “The Paris-Normandie, of course,” he said. ” CHAPTER 6 Capucine hadn’t been to the Elevage Vienneau since she was a child. At first she thought she might have taken a wrong turn, but as apple orchards turned into fields filled with chubby white steers as well groomed as if they had been children’s ponies, she knew she was on the right road. A few minutes later they came to a tall stone archway supporting an ornate wrought-iron gate. At the apex of the arch, foot-high flowing italic letters announced ELEVAGE VIENNEAU and smaller letters below boasted ETAB.

The menu seemed to be as unchanged as the décor, an endless list of classic Lyonnais dishes, many unknown to Capucine. “What on earth is a tablier de sapeur? It sounds like the last thing you’d want to eat,” Capucine said to Alexandre. A man across the table, sporting enormous handlebar moustaches, laughed uproariously. “You have to think of those sapeurs from the Foreign Legion. You know, the ones with the enormous beards, shiny axes over their shoulders, and long, thick leather aprons. The dish is the gras-double—” “Exactly,” the man sitting next to him interrupted.

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