YE OLDE CURIOSITY SHOPPEWhat's your poison?Editor's note: Each month we see lots of books. Some of the curious arrivals are featured in this space.
So, what is this love affair between cooking and crime-solving? According to Jo Grossman and Robert Weibezahl, the authors of A Taste of Murder: Diabolically Delicious Recipes from Contemporary Mystery Writers, dining and dying share a lengthy history. And here Weibezahl and Grossman honor that tradition with a sinfully tasty collection of killer cuisine from America's most popular mystery writers. Recipes include: The Kinsey Millhone Famous Peanut Butter and Pickle Sandwich by Sue Grafton (for a different twist, we suggest frying it up Elvis style), Sea Bass in Orange Sauce by Richard North Patterson, Chili from (who else?) Joe R. Lansdale, Salami a la Chama River by Tony Hillerman, Irene Kelly's Favorite Asparagus Linguine by Jan Burke, and Aunt Zell's Pecan Pie by Margaret Maron, just to name a few.
In this book where mystery meets meat, there's also a chapter (cleverly titled No Place to Meat ) for vegetarians, proving that deadly dishes don't really have to be dead.
How delicious to discover that these masters of crime are also master chefs. We just can't think of a better book for the mystery reader or food lover in your life. With chapters like The Pot Thickens and Kneadless Violence how can you go wrong? (And as if you needed one more reason to acquire A Taste for Murder, the authors are donating a portion of their profits to From the Wholesaler to the Hungry, a national organization that helps cities develop programs to distribute fresh produce to low-income adults and children.)Moses McGuire's Almost Patented Teriyaki Salmon by John T. LescroartShopping List:2 pounds of salmon fillets (not salmon steaks), skin onJuice of one lemon1/2 cup of soy sauce1 teaspoon dried thyme2 tablespoons extra virgin olive oilFresh tarragon and thyme, choppedButterPreparation:Mix lemon juice, soy sauce, dried thyme, and olive oil in a wide, shallow container and place fillets skin side up into the marinade. Let stand at least an hour, but refrigerated overnight is better. Prepare barbecue. When coals are ready and very hot, oil grill lightly, then place fillets skin side down directly on grill. If using kettle grill, cover. If not cover with aluminum foil tent and watch for flames. Do not turn fish over. Cook at least six minutes, but no more than ten minutes. Salmon should be orange/pink at the surface with the skin quite burned. Dot with softened butter into which you've beaten fresh chopped tarragon and thyme. If desired, heat marinade to boiling, and serve as additional sauce for dipping or for rice, etc.
The above recipe was reprinted with permission from A Taste of Murder, a DTP Trade Paperback by Bantam Dell Publishing Group. ©1999 Jo Grossman and Robert Weibezahl