Cooked to Death by Carl Brookins
Tales of Crime and Cookery

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This book never takes itself too seriously, either from a crime-solving or a culinary standpoint. (One of the recipes is for cocktail wienies.) The result is fast-reading, tongue-in-cheek entertainment. You’re sure to come away hungry for more.
-Star Tribune

Synopsis

People can be passionate about food. In Cooked to Death that passion is whipped into a murderous froth. Each story revolves around some aspect of food: its origin, preparation, consumption and, in some cases, its convenience as a murder weapon. Appetizers, entrees, salads, desserts--they're all here. It's a delectable menu, served up by some of the region's finest crime and mystery writers, including Anne Frasier, Carl Brookins, David Housewright, Ellen Hart, Jess Lourey, and Pat Dennis. And each story is accompanied by a recipe or two that have been tried and proven entirely non-lethal. Rare or well-done, piquant or bland, sugary sweet or a little on the dry side, no matter, these tales will leave you drooling for more. Crime has never been this tasty.
 

About Carl Brookins

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Published July 15, 2016 by Nodin Press. 208 pages
Genres: Mystery, Thriller & Suspense, Crime, Cooking, Literature & Fiction. Fiction
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Critic reviews for Cooked to Death
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Star Tribune

Good
Reviewed by Ginny Greene on Aug 05 2016

This book never takes itself too seriously, either from a crime-solving or a culinary standpoint. (One of the recipes is for cocktail wienies.) The result is fast-reading, tongue-in-cheek entertainment. You’re sure to come away hungry for more.

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