“Murder in the corner of the cookbook”, “Gingerbread cookie murder”, “What to do or do the dining room on what basis”, “And then there was bread crumbs”, “Batter or Worth What do these titles have in common, “for” and “beyond rational donuts”? These are just a few examples of the many creative titles in a category of novels.
What do you get by combining the two most popular genres (and two of my favorites), mystery books and cookbooks?
Cooking mystery novel!
Is there a better way to round a rainy day and prepare a recipe from a book later? The “ingredients” in this literary work are recipes, cooking, dramas, and most often the protagonists are chefs and cooks. Or someone who works in the food industry.
Cooking mysteries are currently popular, and while some writers have more than 10 titles in the series, this genre is nothing new to bookshelves. Rex Stout is said to have written the first novel in 1934 in Nero Wolfe’s first novel, Fel de Lance. Virginia Rich, a Chicago Tribune food columnist and food editor for Sunset Magazine, another pioneer in the genre, wrote “Cooking School Murders” and “Grilled Beans Supper Murders.”
Intrigued by Diane Mott Davidson’s creative culinary titles such as “The Cereal Murders,” “Tough Cookies,” and “The Main Corpse,” he began reading whodunits in the early 90’s. Her book star, Goldie, is a caterer in a fictional Colorado town that solves the mystery of a murder in her spare time. On the back cover of “Tough Cookies,” “The unique fusion of Diane Mott’s prestigious suspense and five-star fares has won many fans and made her one of the leading best-selling lists across the country.”
A more recent entrant into the “Cooking Cozy” genre is the award-winning author Josi S. Kilpack, who published her first culinary mystery “Lemon Tart” in 2009. This series features Sadie Hoffmiller, who has become an amateur detective from a culinary enthusiast. In the series’ debut, Sadie tries to solve the murder of a single-mother neighbor who was mysteriously invited from the house while baking a lemon tart in the oven. Additional treats include Sadie’s Lemon Tart (recipe below), homemade Alfred sauce, carrot cookies, and Granny Gingerbread Bundt Cake’s original appetizing recipes throughout the book.
Additional titles in the Kilpack series are “English Trifle,” “Devil’s Food Cake,” “Key Lime Pie,” “Blackberry Crumble,” “Pumpkin Roll,” “Banana Split,” “Treslish Cupcake,” and “Baked.” Alaska “. “Rocky Road” and “Fortune Cookies”. The 12th volume ends with a “wedding cake”. This is the only title, not a single title. A few days before the wedding, Sadie receives a threatening anonymous text message, and to capture this fascinating finale, you need to read everything else first.
What a great idea! Sadie’s Little Black Recipes Book contains all 124 recipes in the title and 25 recipes that she liked but didn’t fit her mystery theme.
Kilpack gave me insights into this series. She said editor Lisa Mangum suggested a weaving recipe through a “lemon tart” scenario. It was Lisa who suggested making it a culinary mystery. The main character, Sadie, is not gourmet but home-cooked. She focuses on making great home cooking from simple ingredients. Other cozy culinary mystery writers focus on gourmet and flashy dishes, gastronomic baked goods, or holiday-inspired ingredients.
Kilpack created a group of recipe testers by having blog followers become “test kitchens.” Many were interested and she chose eight of them. Some recipes are for her and some are for her “kitchen staff.” It’s an exciting opportunity to be part of the series. Learn about the Sadie’s Little Black Recipe Book tester, which outlines the recipes in the series.
Now that you’ve read your first Kilpack or other author’s cooking mystery, go to the kitchen and prepare a recipe from that book. Click here for the Southern BBQ slow cook chicken recipe for “key lime pie” bit.ly/1T209AB.
Mom’s lemon tart
Contributed by Erin Crows from “Lemon Tart”
1 cup of medium-strength flour
1/3 cup powdered sugar
Cut 1/2 cup (1 stick) of cold unsalted butter into small pieces.
Preheat the oven to 425 degrees. Mix the crust ingredients in a food processor or blender. Pulse together until the dough begins to come together. Push it into an oiled tart pan so that it covers the bottom and sides evenly. Repeatedly stab the bottom of the crust with a fork and place in the freezer for 10-15 minutes.
Remove the tart bread from the freezer and place it on the cookie sheet. Bake for about 12 minutes until the crust turns golden brown. Remove from oven and allow to cool.
5 ounces of cream cheese
Granulated sugar ½ cup
3/4 cup of fresh lemon juice (about 2 large lemons. Do not use concentrated lemon juice. Save the skin for 1 lemon)
2 large eggs
Peel for one lemon (set aside before squeezing the juice)
Reduce the oven temperature to 350 degrees. Mix the cream cheese with an electric mixer until smooth. Add sugar. Mix until well mixed. Add one egg at a time and mix thoroughly after each egg. Stop in the middle and scrape off the sides of the bowl.
Add lemon juice and grated rind and mix until smooth. Pour the filling into the tart crust and bake on a cookie sheet for 20-30 minutes or until the filling hardens. Cool the tart in a wire cooling rack. Cover and chill in the refrigerator until cool. Whipped cream is used as an optional topping. To add flavor to the whipped cream, add a teaspoon of lemon zest. I will make it for eight people.
Second chance baked potato
Contributed by Danyelle Ferguson from “Blackberry Cobbler”
Butter ½ cup
1/2 cup all-purpose flour
5 cups of milk
4-5 remaining large baked potatoes peeled and mashed, or 3 cups of mashed potatoes
1 teaspoon salt (more if you like)
Pepper ½ teaspoon
4 green onions, chopped, split
12 slices bacon, cooked, crushed and split
1 1/2 cup shredded cheddar cheese, split
8 ounces of sour cream
Melt the butter in a heavy kettle over low heat. Add flour and stir until smooth. Cook for about 1 minute with constant stirring. Increase the heat to a medium level, add milk slowly and stir constantly until the mixture thickens and foams.
Add potatoes, salt, pepper, half onions, half bacon and 1 cup of cheddar cheese. Boil until fully cooked. Sprinkle the rest of the green onions, bacon and cheese on top and add the sour cream (add as needed). I will make it for eight people.
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