Minced, Marinated, and Murdered

Minced, Marinated, and Murdered

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Product Details

ISBN-13: 9781939474674
Publisher: Le French Book
Publication date: 02/20/2018
Series: Gourmet Crimes Series , #1
Pages: 200
Sales rank: 965,610
Product dimensions: 5.00(w) x 7.80(h) x 0.60(d)

About the Author

Noel Balen lives in Paris, where he shares his time between writing, making records, and lecturing on music. He plays bass, is a music critic and has authored a number of books about musicians in addition to his novel and short-story writing. He has authored over twenty-five mysteries.

Vanessa Barrot is a corporate lawyer who comes from a family of Parisian restaurant owners. Vanessa's great aunts ran restaurants and her mother, a cordon bleu, give her a sharp sense of taste. She's traveled the world, but it is her mother's traditional cooking she returns to.

Anne Trager has a passion for crime fiction that equals her love of France. After years working in translation, publishing and communications, she founded Le French Book to bring French mysteries and thrillers to more readers across the English-speaking world. When she first arrived in France, she trained as a chef.

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Minced, Marinated, and Murdered 4.8 out of 5 based on 0 ratings. 5 reviews.
Rosemary-Standeven More than 1 year ago
Food journalist, Laure Grenadier, and her photographer, Paco Alvarez, get more than they bargained for when they travel Lyon to prepare a spread for Laure’s magazine on the food and food culture of the city. Laure visits a number of chefs, who have become her friends, and who soon after seeing her, end up dead. There may be a serial killer on the loose. One who is specifically targeting the owners of traditional bouchon restaurants. Is the murderer trying to scare the remaining owners into selling? Or is it to stop some of the Bouchon chefs from starting up another accrediting group? The police have no clues, and fear amongst the restauranteurs is spreading. Laure wants to help, and eventually it is not her talents at amateur sleuthing that solve the crimes, but her culinary expertise – and a lucky accident. This is not a heavy weight mystery novel, but does have a good and unusual story line, that keeps you guessing. What appealed to me most about the book, was the descriptions of the food: “Jambon persillé—ham in aspic with tons of green parsley—along with grattons, crispy pork cracklings; pistachio and morel sausage; caillettes, or pork meatballs with spinach; pressed calf-muzzle salad; boudin blanc sausage with foie gras; slices of other local dry sausages; and red-wine-braised sabodet sausage … breaded pig’s trotters with mushrooms, herbs, and veal sauce … pork sausage with leeks and shallots and topped with cream … artichoke foie gras, Richelieu pâté, calf’s head with ravigote sauce, crayfish quenelles, white-wine-glazed mackerel, lentil and cervelas salad, chicken-liver cakes, Saint Marcellin cheese, and cervelles de canut”. I have no idea what some of the dishes are, but they sound wonderful, and I would love to try them all. This is not a book for vegetarians, but then maybe Lyon is not for anyone but omnivorous gourmands. I was overjoyed to find a recipe for cooking tripe in the book. Definitely not a popular meal, but I am always on the look out for new recipes for it: “There are plenty of ways to prepare tripe. Every country has a different version. What you’ve got on your plate is the real tripes à la lyonnaise.” I must try it! There is a lot about the sights to see in Lyon, and the culinary history, particularly regarding the bouchons. Originally, they were all run by women, whom Laure greatly admires: “I just love these women, Paco. They had big hearts, big mouths, and big ambitions, regardless of their size. And they accomplished so much with so little. It’s an inspiration. … Of course, things are different today. Practically all of Lyon’s bouchons are run by men. … But these women were the foundation of Lyon’s culinary traditions”. In short, the book acts like a tour guide to Lyon (with a mystery attached), and really makes me want to go here and see (and taste!) it all for myself. I received an Advanced Reader Copy of this book at no cost from the publisher, Le French Book, in exchange for an honest review
pennyNJ More than 1 year ago
Murdered By The Minced Marinade (Disclaimer: I was provided a copy of the book and decided to provide my honest review, which I have.) Minced, Marinated and Murdered: A French Culinary Mystery by Noël Balen & Vanessa Barrot and Anne Trager (Translator) was chock full of a gourmet’s dream. I was absolutely exhausted by the end of the book. The two main characters Laure and Paco are in Lyon France to Interview and Photograph “bouchon” Owner’s and their Restaurants. What grabbed me, the reader, was how engrossing of an environment the authors created. The menus, the food, the smells, the ambience of the restaurants were such that you could almost touch, feel, smell and taste everything described. I certainly at one time or another wished that I was sitting at the table having a plate of one of those amazing dishes put down in front of me and stomach agreed. The author’s also showed you Lyon. They, through the book were tour guides, describing the city as Laure and Paco went about doing their assignment. The descriptive’s of the city during the day and at night are jaw dropping “…Fourvière Atop The Hill glowed in the night, its lights showcasing the stained-glass windows, the portals, and the knights, angels, and mythical animals…” Aside for wanting to pack my bags for Lyon this is a Whodunit that Laure and Paco become deeply involved. My RECOMMENDATION: If you want a whodunit that takes you away to a beautiful city with a wonderful epicurean experience then read Minced, Marinated and Murdered. Bon Vivant –Tex.
StudentofParables More than 1 year ago
The French love their food – nay, they delight in it. There is so much tradition, history, and depth to be explored and enjoyed, why wouldn’t they? “Minced, Marinated, and Murdered” is set in Lyon, a premier culinary destination for anyone travelling the region. I loved how as Laure and Paco tour the area’s chefs for her article, the reader gets to enjoy the history of the town and its people, as well as the food. And oh, the food. The authors take the time to sit at the table with their characters and savor each course the server brings. The reader can smell, hear, and see the nuances of each dish through their expert descriptions. The respect and love for this region and its culinarians is infused throughout every chapter. This book, the first in the new Gourmet Crimes series, reminded me what I love so much about French writing, and particularly, Le French Book translations. The style and focus of French authors is so different from my own experience, but that’s what makes these works such fun to read. I’m hearing your own tales, about your own hometowns, in your own words. That, plus a well crafted story with misdirects and layers to unfold comes together into a work I must recommend! I received a review copy of this work from the publisher
wordsandpeace More than 1 year ago
Promising debut of a new French mystery series! And a wonderful homage to Lyon and the women who made it the culinary city it is today. The tandem Balen and Alaux have accustomed us to wonderful cozy mysteries focused on wine and its most famous regions all around France. With his wife as co-author, Balen now turns to food, and in Minced, Marinated, and Murdered, this first book of the series, to the city of Lyon. The book opens with a scene in 1916 after turning to the present day. In this Prologue, we see Clotilde Bizolon, one among many famous “Mères lyonnaises”. This generation of women chefs are a major part of Lyon’s rich and colorful story. They are really the foundation of that city culinary traditions. The best remembered may be Mère Brazier, because of her most famous apprentice, Paul Bocuse, who incidentally just passed away. The main detective in this series is Laure Grenadier, the managing editor of Plaisirs de Table magazine. Just as she arrives in Lyon with her photographer, Paco Alvarez, to review the restaurants and small cafés of the city, “les bouchons” as they are called there, a restaurant owner is found murdered, and then another one… The victims are actually suffocated. I specify it, because the French title is really cool. There’s a technical expression in French when you steam ingredients, it’s called “à l’étouffée”. And the verb étouffer also means to suffocate, so the play on words is really neat in the title: Petits meurtres à l’étouffée. Of course, it’s impossible to translate with a few words in a title. I like what they did to convey some of the idea. They started a list of two culinary words, accompanied with an unexpected third one. Plus the three words start with the letter M. The book starts a bit on the slow side, which makes sense for the first book of a series, the time we get to know the main protagonists. I liked some suspense scenes, a good number of red herrings and shady characters, and how Laure eventually identifies the killer. The ending was not spectacular, but satisfying enough. I liked how the dénouement is given as a newspaper article in the last chapter. The book is also a wonderful guide to Lyon’s historical places (for instance its two hundred hidden passageways) and eating establishments, and a homage to the women who started it all. But this strength of the book became also its weakness for me: I thought there were too many names of restaurants and owners. There were also some subplots that I didn’t care much for, for instance Laure’s love life and issues with her teenage daughter. A few wonderful recipes are included in the narration! A dangerous read if you plan to go on a diet!
rokinrev More than 1 year ago
When you feel as much hunger as grief, then you’re still alive.” Laure Grenadier and her photographer Paco Alvarez are in Lyon France to work on a magazine spread about bouchons, the fabulous specialized eateries known throughout the countries. Often inherited through families, each bouchon had a type of specialized menu that would win the chefs Michelin stars and public acclaim. However, things aren’t really adding up when three prominent chefs, friends since childhood, are murdered virtually the same way very close together timewise, leaving everyone scared with no clue as to why. And just how do these two figure into the equation? As a very big fan of Noel Balen’s series The Winemaker Detective I was honored when Le French Book began to offer ARCs of what is hoped to be a new series. Rather than wine, this book finds it’s feet planted firmly in the culinary history that is foundational to France. Balen obviously loves his country, and takes you along in an intelligent, sophisticated and funny ride as we get to know Laure and Paco and their world(s). A fast, fun, thoughtful and well written book. Highly recommended