The Butter Did It

Overview

Laurence Levain was a culinary superstar: The high-profile owner and chef of Chez Laurence, an internationally renowned restaurant in Washington, D.C., his specialty was the world-famous Les Nouilles en Quilt Multicolore, an incomparably lush pasta dish to die for. So when Levain collapses in his clogs the night before CityTastes, a star-studded black-tie benefit dinner, all bets are on his soaring cholesterol level. But one person has her doubts: Chas Wheatley, the Washington Examiner's saber-penned restaurant ...
See more details below
Available through our Marketplace sellers.
Other sellers (Hardcover)
  • All (11) from $1.99   
  • New (2) from $112.07   
  • Used (9) from $1.99   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$112.07
Seller since 2008

Feedback rating:

(190)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
0786211830 New. Looks like an interesting title!

Ships from: Naperville, IL

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
$178.94
Seller since 2014

Feedback rating:

(257)

Condition: New
Brand New Item.

Ships from: Chatham, NJ

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

Overview

Laurence Levain was a culinary superstar: The high-profile owner and chef of Chez Laurence, an internationally renowned restaurant in Washington, D.C., his specialty was the world-famous Les Nouilles en Quilt Multicolore, an incomparably lush pasta dish to die for. So when Levain collapses in his clogs the night before CityTastes, a star-studded black-tie benefit dinner, all bets are on his soaring cholesterol level. But one person has her doubts: Chas Wheatley, the Washington Examiner's saber-penned restaurant critic, seems to think that it was more than just excessive amounts of cholesterol that killed the culinary genius. Wheatley, who still carries a torch for Levain after an affair years before and is convinced that someone wanted him to go the the grave with all his secrets, uses all her investigative resources to find the culprit. Enlisting the help of detective/gourmand Homer Jones (who spends more time at the table than on the trail of the killer), her daughter, Lily - whose connections to the food world are of a more intimate variety - and Dave Zeeger, the Examiner's star investigative reporter and Chas's partner in the bedroom as well as the newsroom, she soon finds herself in more hot water than she bargained for.
Read More Show Less

Editorial Reviews

Kirkus Reviews
A debut novel set in the competitive world of upscale restaurants in Washington, D.C. Chas Wheatley, a food critic for the Examiner, is shocked and unbelieving when her long-ago lover and longtime friend Laurence Levain, a master chef, is found dead in his apartment on the eve of the City Tastes gala, an annual event he founded. Heart attack is pronounced the cause, supposedly brought on by a sexual encounter with a hooker. But Chas knows from her brief, years-back affair with Laurence that he would never entertain a woman before a major food event. She presses Det. Homer Jones to look further, and it's soon proved that an overdose of Digoxin, Laurence's heart medication, was the culprit. Now Chas turns detective, seeking motive and killer among Laurence's friends and enemies: Chas's own ex-husband Ari, now in the catering business with his lover Paul; Laurence's older sister Jeanine; his newest girl friend Bebe; chef-restauranteurs Marcel and Marie Claire, who were scheduled to open a New York establishment with Laurence; and others galore. Eventually, Chas herself becomes a target of the poisoner, but makes it through to see her mission fulfilled. Writing with practiced assurance, the author has a fresh, blithe, sometimes raunchy style far beyond the talent needed for her real-life food critic's job at the Washington Post. A stronger editorial hand, however, would've helped tighten the plot and stem the flow of recipes, romances, and gossip that deadens suspense and threatens coherence.

Altogether, then, a flawed but intriguingly different and readable first outing.

Read More Show Less

Product Details

  • ISBN-13: 9780786211838
  • Publisher: Macmillan Library Reference
  • Publication date: 9/1/1997
  • Series: Chas Wheatley Mystery Series
  • Pages: 459
  • Product dimensions: 5.69 (w) x 8.79 (h) x 1.03 (d)

Read an Excerpt

Prologue

Laurence Levain's knees have been aching for the last hour. A chef's knees are the first thing to go; he knows that well. But, at forty-two, he refuses to worry about such things. Laurence still has his wiry, athletic good looks; his restaurant's stars keep shining brighter; and he's just finished turning a tub of flour and two dozen pounds of smoked salmon into ten thousand dollars' worth of pasta. He's not about to let aching knees spoil his satisfaction.

Outside Chez Laurence, November winds are slicing through Washington's darkness. Inside, the kitchen looks like spring. Laurence stands alone, massaging his legs amid hundreds of salmon-pink and herb-green stuffed pastas laid out like a patchwork quilt ready for stitching.

On the menu, these pasta squares are listed as Les Nouilles en Quilt Multicolore, and they're priced at twenty dollars per single four-inch piece. Familiarly they're called Laurence's quilts, and this world-famous pasta is one of the reasons people in Washington say that the only dinner reservation more difficult to get is at the White House.

"Nobody would ever taste such pasta again if I died," Laurence boasts to himself as he stacks the quilts in the walk-in refrigerator. He's alone in the kitchen not only because it is late Sunday night, but also because tomorrow night's CityTastes gala requires that each chef prepare his signature dish without assistance. What's more, Laurence has never allowed anyone to learn the secrets of this paper-thin, translucent pasta. For years, other chefs have tried to duplicate its transparency, its ability to hold fillings in place as if they were stitched like cloth. Laurence'squilts look like patchworked fabric; his imitators' squares are merely ravioli.

Laurence is tired. Exhausted, in fact. He wipes the sweat from his chin and lurches from a sudden wave of nausea. "I should have eaten something earlier," he chastises himself. He tends to feel faint when he stands on his feet the whole evening without food.

"I'll grab something at home," he decides. "After a good, stiff, relaxing drink." Hurried by the thought, he stops briefly to comb his hair, then leaves the kitchen mess behind for the dishwasher and buttons his heavy coat for the walk home.

By the time Laurence arrives at his apartment, just a few blocks away on Massachusetts Avenue, he is no longer alone. He takes off his coat, trembling from the cold. "Calvados will warm us up," the chef promises his companion, pouring two small glasses of the apple brandy that, as orange juice is to American kids, has been a part of him since his Normandy childhood.

He hands one glass to his guest, who's still wearing coat and gloves and examining Laurence's wall of awards. Laurence picks up his own glass as he always does, thumb and forefinger grasping it by the rim. He salutes his companion and tosses back the calvados in one gulp.

The companion, not feeling nearly as friendly, refuses to join the toast but instead responds with a few sharp words. Laurence is disconcerted, holds up a hand in a placating gesture. It doesn't work.

"You have no right to go public with this," the angry guest hisses. When that gets no more than a shrug from Laurence, the anger turns to begging. "Please don't do it. It will ruin me."

"You're overreacting," Laurence says placidly, without suggesting any compromise. "But let's not argue. Take off your coat and make yourself comfortable. Whew, I smell of fish. I've got to take a shower and find my heart medicine. I feel like shit." He pronounces it "sheet."

While Laurence has always been known to be obsessively neat, for the second time tonight he is sloppy. In the bathroom he strips off his clothes and drops them in a heap on the floor, then steps into the shower for a scrub that lasts hardly a minute. He wraps himself in a burgundy silk dressing gown and returns to the living room, ready for one more attempt at peacemaking and another drink.

Laurence fills two clean glasses with calvados and carries them to the nubby white sofa. He hands one to his companion. But the guest, still upset, spills half the calvados.

"Could you get me a towel?" The guest's tone is whiny, impatient.

"Sit still. I'll find one." Laurence sets his own drink down on the coffee table and goes to the kitchen. He returns with a towel, detouring for the calvados bottle. He refills the spilled glass and once again proposes a toast. This time the guest joins him, saying: "To your health."

The two drink down the calvados, both shivering from the impact of the eighty-proof brandy. Laurence's shivering doesn't stop as he returns the bottle to the bar. Instead, his tremors continue until he collapses to the floor and stops breathing.

The guest sits, riveted, on the sofa, staring at Laurence twitching and jerking for a moment as the body resists its fate. All motion stops.

Despite everything, the guest's first instinct is to aid Laurence, and to rush to the dying man's side. Stopping short, though, this silent witness never touches Laurence, merely stands immobile for several minutes watching death take over.

At last, the observer turns toward the door, then, with hand on the knob, stops. Something must be done. The guest turns back and pockets two of the four used glasses, rummages through Laurence's bedroom for a moment to find a few things, then arranges them in the living room to set the scene before leaving.

Chapter One

Clams. They were what worried Georges. I had ordered the clam fritters—palourdes en beignets—and today was Monday. It was lunchtime, and the fish delivery wouldn't be until the afternoon, so these were bound to be leftover from Friday. A cold snap like the past weekend's can cause last-minute cancellations and leave the kitchen full of expensive perishables. Marcel Rousseau, the chef and owner of the newly relocated La Raison d'Etre, must have put the clams on the list of specials to get rid of them before the new shipment arrived. I would find out.

Georges, the eggplant-shaped maŒtre d', busied himself straightening perfectly aligned silverware at the tables around me. I could see that he was anxious. In fact, the entire dining-room staff kept a wary eye on my table as I sipped my Sancerre.

Being a restaurant critic, especially for Washington's newest and fastest-growing newspaper, the Examiner, means that restaurateurs scrutinize every bite I take. And I was lunching alone, which apparently made everyone doubly nervous. The tension was so electric that I was afraid it would cause static on my tape recorder.

It's a strange life, being a forty-eight-year-old perfectly ordinary (and slightly overweight) medium-height, vaguely blond, green-eyed woman who creates a clamor just by eating lunch. I never make reservations under the name Chas (short for Charlotte Sue) Wheatley, and can often get by unrecognized, but not today.

I try to look unaware. I never order fewer than three courses, which I eat at a leisurely pace, sipping a glass of wine and observing the dining room openly rather than hiding behind a book. I don't take notes, but sometimes I use a tape recorder to whisper a few details.

When I come alone, restaurateurs know that can mean very good news or very bad news. It means their restaurant is being reviewed. Even more, it signals that I finished tasting my way through the menu on previous visits and now want to concentrate—on a particular dish or on the flow of the service around the dining room, on something I loved or something I hated before. In either case, my solitary meal is no fun for anyone.

Today's visit hadn't started well for Georges. I arrived at the same time as the secretary of defense, and Georges rushed to greet him as I stood a few steps behind. He was obviously about to usher the secretary to the best table in the house when he did a double take and registered that I was there. Reviewer panic set in.

Not one to lose his aplomb for long, Georges glanced at his seating chart again and led the secretary of defense to the second-best table. Such are the balancing acts of Washington. And such is the outlandish kowtowing to restaurant critics.

Nor was that the end of Georges's tests of diplomacy. La Raison d'Etre's entrance was beginning to crowd up just as he was leading me to my table. When we were halfway through the dining room, Reginald Lonsdowne, the new Republican senator from Mississippi (who used to be the old Democratic senator from Mississippi), stopped me, thus delaying Georges as well.

"Chas, honey, you look perfectly beautiful today with your hair swept up like that," Lonsdowne oozed.

"Nice of you to say so," I replied, trying to sound sincere.

"You know, it's lucky I ran into you," he went on. "I was thinking of calling you, as it happens, to ask if you could recall the name of that Thai restaurant in Chicago you wrote about, the one where you described the entr‚es—I remember it exactly—as 'looking like a tropical garden just after the mist has evaporated.'"


Read More Show Less

Table of Contents

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted April 12, 2001

    A Tasty Treat

    Phyllis C. Richman's debut novel is delightful. Food Critic and amateur sleuth Chas Wheatley is every bit as resourceful and likeable as Miss Marple...or MURDER SHE WROTE's Jessica Fletcher, for that matter. She is a welcome addition to the murder mystery genre.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)