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From Barnes & NobleThe Barnes & Noble Review
As her millions of fans know, after a god-awful day at the morgue, the chief medical examiner of Virginia takes up the knife -- the chef's knife, that is. As Kay Scarpetta explained first in Patricia Cornwell's Postmortem, "When all else fails, I cook."
True to her heritage, Kay first turns to all things Italian -- homemade pizza, pasta, lasagna, fresh garlic soup, and grilled polenta with mushrooms -- but her palate's not limited to northern Italy. She cooked up New York steaks with a red wine marinade for a police reporter in All That Remains, enjoyed baby back ribs and Jack Daniel's chocolate-pecan pie while investigating the Temple Gault murders in The Body Farm, and tried to get Marino to eat more healthfully with a fresh fruit salad in Cause of Death.
But Food to Die For is not limited to food Kay Scarpetta would cook and enjoy. Writes Cornwell in the introduction: "Many of my readers think I am Scarpetta. But I am all of my characters. So I can cook like Lucy and Marino, too. If you're not in the mood for homemade chicken soup with bay leaves and a lots of sherry, then how about a breakfast bagel loaded with prosciutto, Swiss cheese, and slices of Vidalia onion?" Accordingly, Lucy's and Marino's recipes are included too, along with Cornwell's own signature dish, a rich beef stew that she delivers to such friends as Ruth and Billy Graham and Senator Orrin Hatch.
Food to Die For is thoughtfully organized, with two tables of contents: one with recipes arranged by book (this is the order the book follows), and another organized by courses. Each recipe is accompanied by a generous excerpt from the Cornwell mystery in which it is mentioned. (Ginger Curwen)