The buoyant mood at Bistro Rousseau deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s kitchen, and Mimi Rousseau must tease the real killer out of a mélange of menacing characters.
Crush Week in Nouvelle Vie is a madhouse—in a good way. Tourists pour into town for the pressing of the Napa Valley’s world-renowned grapes and all the town’s businesses get a nice lift, including Bistro and Maison Rousseau. Mimi is raising the ante this year with a Sweet Treats Festival, a wonderland of croissants, cakes, tarts, and soufflés crafted with expert care by the area’s top talents.
Chef Camille’s sister Renee is managing the festival with a cast-iron fist, upsetting everyone, including her sister. Which is bad for Camille when Renee turns up dead in the chef’s kitchen. Mimi is still building her business, so her first course of action is to whip up answers and catch the unsavory perpetrator before Camille takes a dusting and gets burned.
Mimi’s head chef’s sister is murdered and in order to save her from being accused, Mimi decides to find the killer. There are plenty of people who were upset with the victim for one reason or another, but which was angry enough to kill?
I really enjoyed this chance to go back to Napa Valley with Mimi and her pals, and get to know them and their connections to each other a little more. The characters are what I like the most about this series. Mimi’s staff and friends are all there to provide support when she needs it, and after two books they are starting to feel like old friends to me as well. The mystery had just enough misguidance to make me second guess my suspicions and keep on reading to find out who really did it. I hope there will be many more volumes to come!
This is book #2 in the French Bistro Series, but you can start right in with this book without feeling lost at all.
As with all of Daryl Wood Gerber’s culinary cozy mysteries, this book has lots of delicious sounding recipes in the back including this one that Daryl has generously shared with us today!
This is an easy, delicious, and decadent sauce that enhances so many desserts. I simply had to share it with you. Serve over fresh fruit, pound cake, or other desserts, including soufflé. Think “warm ice cream.” Yum.
(Makes 1 ½ cups)
2 large egg yolks
1 cup heavy cream
1/3 cup white sugar
1 tablespoon brandy-based orange liqueur such as Grand Marnier
1/4 teaspoon vanilla extract
Whisk egg yolks, cream, sugar, orange liqueur, and vanilla in a small saucepan until smooth.
Set saucepan over medium-low heat and cook, stirring constantly, using a spatula or whisk to scrape the bottom, until the mixture is hot and thickens. A candy thermometer should reach about 180 degrees F. This takes 8-10 minutes. Be patient.
Allow sauce to cool.
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About the Author
Agatha Award-winning Daryl Wood Gerber is best known for her nationally bestselling Cookbook Nook Mysteries and CHEESE SHOP MYSTERIES, which she pens as Avery Aames. She will soon debut the new French Bistro Mysteries. Daryl also writes stand-alone suspense: DAYS OF SECRETS and GIRL ON THE RUN. Fun tidbit: as an actress, Daryl appeared in “Murder, She Wrote.” She loves to cook, and she has a frisky Goldendoodle named Sparky who keeps her in line!
Visit Daryl or Avery at www.darylwoodgerber.com.
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