Food to Die For: Secrets from Kay Scarpetta's Kitchen
  • Food to Die For: Secrets from Kay Scarpetta's Kitchen
  • Food to Die For: Secrets from Kay Scarpetta's Kitchen

Food to Die For: Secrets from Kay Scarpetta's Kitchen

4.6 12
by Patricia Cornwell, Marlene Brown

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The millions of fans who read Patricia Cornwell's bestsellers know that her popular character, Kay Scarpetta, loves to unwind in the kitchen. Book after book finds her tapping into her Italian heritage to create delicious meals for herself and her friends.Brimming with full-color photographs and inspired by dozens of food scenes in Kay's kitchen and favorite

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The millions of fans who read Patricia Cornwell's bestsellers know that her popular character, Kay Scarpetta, loves to unwind in the kitchen. Book after book finds her tapping into her Italian heritage to create delicious meals for herself and her friends.Brimming with full-color photographs and inspired by dozens of food scenes in Kay's kitchen and favorite restaurants, Food to Die For is a cookbook tailor-made for Scarpetta fans. Among the criminally good recipes:

* Miami-Style Chili with Beer (All That Remains)
* Grilled Grouper with Butter and Key Lime Juice (Cruel and Unusual)
* Jack Daniel's Chocolate Pecan Pie (The Body Farm)

Editorial Reviews

Publishers Weekly
How better to unwind from prodding the dead all day than to feed living, breathing friends and relatives? Bestselling mystery author Patricia Cornwell's Food to Die For: Secrets from Kay Scarpetta's Kitchen offers favorite recipes from the intrepid medical examiner (Cornwell's series heroine), Scarpetta's colleagues Marino and Rose, niece Lucy and various restaurants. Marlene Brown, Cornwell presents dishes from her mystery titles, preceded by brief relevant excerpts from each one. Italian sausage pizza from Postmortem is followed by 28 more feasts, including Pollo al Limone (shared by Scarpetta and Wesley Benton as they tracked a New York serial killer on Christmas) and Marino's Breakfast Bagel Sandwich from Point of Origin. Sections on olive oil, pasta and tomatoes, lists of the contents of Kay's pantry and freezer and 40 full-color photographs vivify her culinary secrets. (Nov.) Copyright 2001 Cahners Business Information.

Product Details

Penguin Publishing Group
Publication date:
Kay Scarpetta Series
Edition description:
Product dimensions:
7.50(w) x 9.20(h) x 0.58(d)
Age Range:
18 Years

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Food to Die For 4.7 out of 5 based on 0 ratings. 12 reviews.
Guest More than 1 year ago
This book will be primarily of interest to those who have read and enjoyed the Kay Scarpetta novels, like to cook from scratch, and do not know much about how to make high quality Italian pasta dishes. I suggest you buy the book for yourself and try it out before giving it as a gift. For many people, this will not be an appropriate choice because of aversions to the death and danger themes in the novels, their own cooking interests, or their current level of cooking knowledge. For example, if I gave this book to my favorite Italian aunt, she would chase me out of the house with a pan in her hand, feeling that I had insulted her wonderful cooking! If you are like me, you enjoy the stories about Ms. Patricia Cornwell¿s fictional heroine, Dr. Kay Scarpetta, chief medical examiner of Virginia. While trying to save the lives of Virginia¿s citizens, her own life and those of her friends and family are often at risk. Where Shakespeare had his clowns and fools to relieve the tension, food helps in these novels. ¿After Scarpetta puts her hands on death all day, she needs to come home to abundant beauty, wine, and delicious food with family and friends.¿ Ms. Cornwell reports that ¿like Scarpetta, I cook intuitively and sometimes whimsically.¿ For example, she found that pizza crust turns out better with olive oil and honey. As a result, she thinks that ¿people should approach cooking with the heart and not as technicians.¿ ¿Many of my signature dishes, such as my Scarpetta Stew, never come out the same way twice.¿ ¿But I am all of my characters, so I can cook like Lucy and Marino, too.¿ The restaurant recipes come from actual restaurants mentioned in the books. In some cases, the restaurants made up the recipes to respond to requests from patrons who are Cornwell fans. You get the addresses for the restaurants, as well, in case you would like to visit any of them. This unique cookbook combines several interesting and tasty elements: Excerpts from 11 of her novels referencing food (Postmortem, Body of Evidence, All that Remains, Cruel and Unusual, The Body Farm, From Potter¿s Field, Cause of Death, Unnatural Exposure, Point of Origin, Black Notice, and The Last Precinct); recipes of dishes mentioned in those books cooked by Dr. Scarpetta, her family or friends, and the restaurants the fictional characters visit; sidebars on how to prepare and store many basic Italian and French food ingredients and sauces; and gorgeous full-color photographs of each dish displayed on beautiful colored plates and printed on fine quality glossy paper. Almost all of the dishes can either be prepared quickly or by using advance preparation, completed quickly. So they are good for a person who wants a tasty meal after working all day. As an example of how this works together, each book¿s section opens with two pages of quotes. Unnatural Exposure includes the quote, ¿A shadow passed over her face as she opened a jar of horseradish.¿ This section has Kay¿s Stew with Red Wine and Garlic (containing many more ingredients than I would ever have thought of for a stew) which she served Marino for Halloween dinner. This is followed by a lengthy sidebar about tomatoes, describing varieties, buying, storing, and preparing them. Next, is Jumbo Shrimp with Bev¿s Kicked by a Horse Cocktail Sauce which Kay had during a dinner with Wesley. Bev is the woman who helped Kay pick out the seafood at the store. There¿s also Bev¿s Lump Crab Cakes. The final recipe is Lila¿s Clam Stew (a recipe Lila was selling on the street for 25 cents before dying of smallpox). So the book has a strong literary flavor, as well as a distinct preference for vivid Continental tastes. The earliest recipes are almost all southern Italian, but then move into northern Italy, and later branch out into some basic French dishes (such as onion soup and Béchamel sauce). There¿s an English breakfast, a little standard American food, and a few Southern
Guest More than 1 year ago
I gave this 5 stars because everything I have made from this cookbook is great, but it is very expensive to make! We really like the chili!
Guest More than 1 year ago
Patricia Cornwell has done it again with "Food To Die For". From the Italian sausage pizza in "Postmortem" to "The Last Precinct"'s Key Lime merigue pie; each recipe embodies Scarpetta's love of cooking. The recipes are fun to make and enjoy.
Guest More than 1 year ago
The cookbook is great expecially if you have read the Cornwell mysteries as you will have surely read the detailed cooking activities of Kay Scarpetta. During the time she is cooking her pizza you can almost smell it on the grill. I make pizza no other way to this day. The stew receipe is excellent, but just a hint, use a good red wine, if you wouldn't drink it, don't use it in your stew. Definitely a good book & collection of receipes for the price.
harstan More than 1 year ago
This is a very special and unique cookbook. Many of the recipes are based on a dish that can be found in the Kay Scarpetta novels. As fans of the series know, the chief medical examiner of Virginia likes to relax by cooking in her very fancy kitchen and the results are always mouth watering. Her creator also likes to cook and the recipes that can be found in this book are easy to follow and the results are undeniably good.

The table of contents is broken down in two ways. The first one is by the book the dish appears in and the second is by the different courses which include soups, appetizers, side dishes, dinner entries and desserts. This beautifully illustrated cookbook will be appreciated by anyone who likes to cook not just Scarpetta readers and is the perfect gift for the holiday season.

Harriet Klausner

Anonymous More than 1 year ago
Excellent cookbook. I now want it on my iPad!
SQ-Mom More than 1 year ago
Well written recipes that are easy to recreate.  Tasty too!
Anonymous More than 1 year ago
I've had this cookbook for a number of years. Many of the recipes have become classics in my home--Miami Style Chili with Beer, Wild Rice with Cashews, Lasagne con Funghi e Carcofi--every thing in the book has been a meal to remember. I wish that she would update the book with some new recipes--Scarpetta still has a lot of cooking left in her! I will agree with some of the other comments about n=many of the recipes--they aren't cheap to make but certainly well worth the effort. I've found that making appropriate substitutions can help control cost. I've also learned that the palates of "uncircumsied Phillistines are not usually appreciative of such gourmet fare; know who you're cooking for before you begin!
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Fierce More than 1 year ago
I bought this book to add to my collection of cookbooks and I can tell you honestly... From all the cookbooks I have this is one of the few I keep coming back to. The entree recipes are excellent. Easy to read and common ingredients. Also, try the Pizza, it's really to die for.
Anonymous More than 1 year ago