Marfa Rocks by John DeMers
A Chef Brett Mystery

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Brett Baldwin, the Texas chef whose carefully controlled life was turned upside down in Marfa Shadows, is back. He’s still running his restaurant— a hip, cutting-edge destination called Mesquite in the tiny town of Marfa— but now he’s with Meridyth Morgan, former West Texas cheerleader and movie star in a bloody and surprising battle with the major drug domo across the Mexican border in Alpine. Brett’s path leads him from the dark side of the Marfa/Las Vegas art world to discover the primitive jungle enclaves where the art world meets the drug world. Throw in a dash of the FBI and you’ve got the recipe for a spicy and delicious read with more than a few surprises. Readers of Marfa Shadows have praised DeMers’ detailed, realistic depictions of the behind-the-scenes workings of a commercial kitchen, built around Chef Brett’s tireless 4-foot-10 sous chef Gilberto Cruz, and its passionate recreations of the moonscape scenery surrounding the town of Marfa near Big Bend National Park. All this writing takes place when John isn’t on the air for NewsRadio 740 KTRH, hosting his Delicious Mischief food and wine radio show on Saturdays or his Houston ArtsWeek on Sundays. Both shows, plus John’s new weekly Delicious Mischief in Austin, are sponsored by Spec’s Wines, Spirits and Finer Foods. The big difference, he says: a lot more people get themselves killed in his novels!

About John DeMers

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John DeMers is a well-known food writer and cultural critic. He has written 38 books on food, as well as several plays and a musical. He has two radio shows, including Delicious Mischief, which run weekly, and he writes for several online and print magazines, including Houston Modern Luxury and Houston Arts Today. He lives in Houston, Texas.
Published January 16, 2012 by Bright Sky Press. 256 pages
Genres: Mystery, Thriller & Suspense, Literature & Fiction. Fiction

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