If You Can't Stand the Heat (Poppy Markham: Culinary Cop) by Robin Allen

By Robin Allen

Poppy Markham virtually grew up on the kin eating place in Austin, Texas, and, until eventually lately, labored as a sous chef lower than her surly stepsister Ursula. Poppy's unsure if her dad will ever forgive her for leaving the family members enterprise to develop into a public overall healthiness inspector--the so much reviled determine within the eating place industry--but while he asks her again into the kitchen to aid out in the course of the restaurant's grand re-opening, she cannot refuse. Chaos ensues whilst the visitor of honor, Michelin-rated chef Évariste Bontecou, is located stabbed to dying with Ursula's knife. Sacrebleu!

Sorting via every body who had it in for the hot-headed, philandering French chef is worse than deboning a Coho salmon. may well it's the undesirable boy sous chef eyeing his likelihood on the most sensible or the conniving waitress rumored to be Évariste's paramour du jour? The nearer Poppy will get to the reality, the warmer issues get. And as we all know: if you cannot stand the warmth, remain out of the kitchen.

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We’re going to be filled to capacity tonight and you two are in a pissing contest? ” Évariste heaved himself off the sour cream, then turned sideways and scooched past Will. ” “Me either,” Ursula said, following behind Évariste. ” Will asked me. ” Will left and I stayed in the walk-in, hunting wabbits. Did they come in a box or a crate? What if their bodies weren’t lifeless? What if they were in cages? I had just found a box with fur in it when I heard a clatter of metal on the other side of the door.

No, I don’t. ” Any situation that rides counter to Ursula’s wishes is always grave or tragic or dire or some other description of a Victorian-era heroine’s world view. She couldn’t see me roll my eyes, so I put it into my voice. “So the Food Channel loves him and he has a Michelin star. Big deal. Half those reporters out there don’t even know what a Michelin star is. They’re used to covering boring political scandals and the Keep Austin Weird campaign. ” I came out of the stall pulling on my old chef’s coat.

The dry storage room is also good. Warmer, but noisier and more open, it requires you to maintain a low simmer. The dry storage at Markham’s doubled as the linen room. I pulled an apron from a folded stack on a shelf inside the doorway, then sat on a large sack of white flour. I had been inspecting restaurants since five o’clock that morning and my muscles throbbed out their opinion of doing this favor for my father. I agreed with them. I looked around the small room at all the spices and rice, canned tomatoes and dried beans.

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