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Spiced To Death: A Culinary Mystery (Culinary Mysteries), by Peter King
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The Gourmet Detective: He's got a gift for food, a taste for adventure-and a nose for nabbing a killer.
Critics hailed Peter King's debut novel, The Gourmet Detective, the first in a delicious mystery series featuring the Gourmet Detective-a chef-turned-culinary-sleuth.
Now, in his second outing, the Gourmet Detective is on his way from London to New York to authenticate Ko-Feng-an expensive spice, lost for centuries, and lauded for its taste and purported qualities as an aphrodisiac. But when the Ko-Feng disappears under his nose-and a culinary colleague turns up dead-the Gourmet Detective becomes the prime suspect in a case more slippery than Oysters Rockefeller. As he cooks up a scheme to find the killer, the Gourmet Detective embarks on a mouth-watering romp through the ethnic eateries of New York City, tasting his way to final justice.
- Sales Rank: #2736192 in Books
- Published on: 1998-04-15
- Original language: English
- Number of items: 1
- Dimensions: 6.75" h x .75" w x 4.25" l,
- Binding: Mass Market Paperback
- 304 pages
From Library Journal
Though known only as the Gourmet Detective (The Gourmet Detective, St. Martin's, 1996), this otherwise unnamed English sleuth mainly searches for rare food ingredients. Summoned by a friend to New York, he authenticates a secretive shipment of Ko Feng, a newly rediscovered spice supposedly unknown for 500 years. Someone steals the Ko Feng, however, and kills the friend. The police?in the form of a most attractive Italian female sergeant?request the Gourmet Detective's assistance, which he renders with charming aplomb. A convenient international food fair and several more beautiful women spur him on. Recommended.
Copyright 1997 Reed Business Information, Inc.
From Kirkus Reviews
The Gourmet Detective's second adventure (The Gourmet Detective, 1996) brings the eponymous muncher/sipper/snooper to New York Harbor from London to identify a shipment of Ko Feng, a spice believed extinct for the past 500 years. When the Ko Feng disappears and the American friend/employer of our foodie hero is killed, the latter cheerfully tells the widow to ``keep busy'' as he himself plunges into a round of Big Apple bashes to locate the bad guy who's making a killing on the gourmet black market. Lt. Gaines of Unusual Crimes grumpily permits him fellow-traveler status with the cops (even procuring some King's Balm for his indigestion), and the Detective makes canap‚ contact with several women--among them ``attractive'' Italian-American Sgt. Gabriella Rossini, whose family owns a restaurant, and ``attractive'' Ayesha Rifkin, who caters ancient cuisines. Pity poor, ``attractive'' Gloria Branson, then, who merely investigates insurance fraud. (Or does she?) There are interviews with Turkish and Chinese culinary kingpins, and the reader is also titillated by an illegal sale of deep-discount goods under a devastated Bronx church--a sale to which the whole city seems privy. But the greater appeal here is to shoppers rather than eaters or lovers. Oh, yes, there's another killing. The author tries again to sell satire (without humor) and a thoroughly effete character on the strength of pro forma sexual pretenses and glorified gustatory lusts. -- Copyright ©1997, Kirkus Associates, LP. All rights reserved.
Review
"This appealing detective serves up nuggets of culinary trivia and wry foodie humor." --People on The Gourmet Detective
"A fabulous, four-star feast of mystery and murder. Spiced to Death is a fun, fast-paced culinary whodunit. Like a sumptuous meal served with an opulent wine, you simply won't want this book to end." --Michael Klauber, leading Florida restaurateur
"The imaginative premise gives King ample opportunity to describe what he really loves: food and the food industry." --Publishers Weekly
Most helpful customer reviews
2 of 2 people found the following review helpful.
Plotting as Exotically Flavored as a Celestial Spice.
By Linda G. Shelnutt
The added mysteries tethered to and woven through The Celestial Spice (Ko Feng) foundation for this plot were rich and tasty indeed, and gave this novel a heady complexity well beyond a classic mystery, actually beyond a classic culinary.
Whereas most foodie mysteries are bubbly, light cozies, emulating the brightest, ozone-seeking champaign, this one is a simmering milk-chocolate, alchemizing into a dark, heavy ale, dense with hints of molasses; yeasty with hops; rich with nuance, depth, and complexity.
What I felt reading the denouement scenes in SPICED TO DEATH was that Peter King (feels like a pseudonym, but one which fits the flavor of the book) absolutely relished writing this novel, like a kid in a sandbox overflowing with plots, characters, childhood impressions and schemes. After reading the delightfully dramatic heroic leaps through the culminating chapters and scenes, I began to notice the whiffs of this childlike "I did this" ecstasy underlying the well done mystery which stretches beyond that, toeing into the edge of the mystical.
A reference to one of this plot's Eastern Magic characters being reminiscent of the ancient Fu Manchu stories (which Peter obviously relished with non-stop drools) was my strongest clue of this endearingly youthful trait which most authors possess, but some attempt to subdue, in order to act like grown up professionals (succeeding to various degrees).
Thus, Therefore, and Whereas, another compliment I would slip to Peter King's SPICED, beyond my appreciation of the initial and continuous inducements of mouth watering responses driven by delicious prose, is that he doesn't appear to know (thank all the celestial seasonings of heaven) that he's supposed to tame or tone the wild-eyed, little-kid, absolute love of writing fiction, the mad creative soul clacking away at a keyboard, with hairs flying (or standing on end) and chuckles emerging around red-faced chagrin, exposing all face and body reflections of what each character is feeling as words tumble and toss from muse to mind to keys.
Peter can say, "I did this," with thumbs in vest and a voice filled with the gleeful pride of the very young.
I can say, "I felt that," with the appreciation of an author/reader who revels in untamed, untarnished, untethered, pure spirit, be it flowing from me or from the radiance of another.
The Gourmet Detective, as I continued to reach for and long to know his name, is an unusual blend of character components.
First, he's a native of London, visiting and observing New York from a British connoisseur's viewpoint, seamlessly blending sensitive satire on TV offerings, with barely reserved rapture at the extensive cultural availability of taste bud uptake inhibitors in the Big Apple, or The Big Bagel, as the case in time may be.
Second, he's not hard boiled, nor is he a true detective, nor is he macho or forcefully, tanging-ly male. He almost comes across (in a delightful pose, to me) like a gorgeous, gregarious gay guy attempting, though not trying too hard, more like playing with it, to portray a macho, bravo, heroic collection of juicy testosterone. I loved the way his bravado flickered from fade to flash to fade, and especially the way he seemed comfortable with his variety of subtle mood shifts.
Of course, The Gourmet Detective has as developed of a connoisseur's taste for the varieties of female allures as he does for all things culinary (prepared for working with teeth and tongue). He's sensual, but not overly so; male, but oh so subtly so. He's a good sleuth, yet he doesn't have that "try too hard" feel that some have, with their variety of methods (explained in great detail and with smug self-satisfaction) of collecting and analyzing clues. The Gourmet's detecting flows so smoothly, it doesn't seem to follow any put-together technique or M.O. His "method" of discovery is so natural it appears to be more a Right Brain dance-through-the-luxurious-dark, than a Left Brain show-of-Sherlock.
I've been reading culinaries for years, seeking the ones with the strongest, most frequent taste bud stimulations. Yes, absolutely, I've enjoy immensely all the series I've read and reviewed, imbibing with heady satisfaction what each develops as its own unique flavor, sometimes through ingenious and satisfying means other than food preparation or imbibing, and that is a good thing. Still, the only other culinary series I've found so far with as many yummy yet sophisticated, mouth watering passages as SPICED TO DEATH, is Phyllis Richman's Chas Wheately series, the latest of which is WHO'S AFRAID OF VIRGINIA HAM (see my spotlighted review). Also, I should note that RED HOT MURDER by Joanne Pence (see my raving epistle review of this 13th offering in Pence's Angie Amalfi series) has come up to a level of tasty gourmet shenanigans which stand right up to Phyllis Richman and Peter King.
From the beginning to the end of this novel, Peter offers a variety of intense gourmet delights, genuinely of the tongue tanging type. I learned more about spices here, in a more natural, memory retention way, than I have through immersions in many nonfiction tomes on the subject. I read more names (and luscious descriptions) of exotic dishes here than I'll ever be able to remember, and certainly more than I'll be able to spell correctly without this novel at hand.
I have only one complaint about this book.
In the concluding statement (which is exquisite in its own right), three dots follow the words, "I tasted" and precede te words, "our eyes met."
The problem there for me is that within the space of those three dots, Peter King cheated me of the most prime location to break through, "I took a bite of bread." He stopped short of entering the sacred realm of:
"Teeth sliced through the warm, moist bounce of a steaming, spongy slice of homemade heaven. Tongue maneuvered, saliva surged, and the flavor of yeasty tang began ..."
The above sentence shows where three dots have earned their space. Please, PUHLEESE, please, Peter, TELL me HOW it tastes!!! We're speaking about an entre laced with Ko Feng, for heaven's sake!
Okay, okay, editors exist to make certain authors don't go too far into the realms of personal obsessions which might not be shared by the majority of readers. But, but, but ... Aren't culinary cozies DA PLACE for telling what food TASTES like when rolled on the tongue????
Sigh. I shouldn't have brought up this point here, in a review of the novel which comes closest of all to answering this craving perfectly. Those final three dots, though, ...
Surely, Peter King KNOWS that great and gutsy food is more sensual than sex?
That's not to downplay the major acrobatic activity of the animal kingdom. Not at all. Not. At. All. But. We HAVE (and have long had) a plethora of steamy novels, toying with foreplay all through the plot, don't we?
Enough may not be enough in some cases, but in my rambling in this review, this is it.
Let me draw the line:
Rather than a culinary using wine as the thematic draw, SPICED TO DEATH can legally be touted as BEING a fine Pinot Noir just beginning to peak in its best season, year, and batch. Catch it now, and pray that Peter is allowed to continue writing many more Gourmet Detective episodes into the marketplace of books.
Hands Folded, Eyes Bright with Spirit Glow (tongue in a cheek, anticipating more flavors to come),
Linda G. Shelnutt
P.S. If ya wanna keep reading ya gotta look at the good sides of books, or ya'll be singing, "Where have all the authors gone ... lo-o-o-ng time pa-as-sing ..."
3 of 4 people found the following review helpful.
Spicy Intrigue at its best
By Amazon Customer
Loved this book. Felt as if I were in Casablanca looking for the letters of transit, while in the book we're running around New York looking for an extinct spice supposedly recently found, but also recently stolen. Loved all the characters and the food descriptions are wonderful. This book is really enjoyable for everyone who likes to eat. As a tee-totaling vegetarian, I would never eat or drink muchh of anything described, but it all sounds so fascinating. I plan to read this book and the Gourmet Detective a 2nd time, just for the ambience. Normally I don't care for British detectives (except for Morse and Dagliegh< sorry about the spelling) but this book takes place in America and even if it didn't (as the Gourmet Detective) it is wonderful. The only unbelievable part of the book is the authentication of the extinct spice. How could it possibly be certified as Ko Feng which no one has seen in 500 years? It seems to me that all the experts could say is that this spice is something completely new or unknown and may be Ko Feng. Anyway, this is an excellent book and makes for great reading.
0 of 0 people found the following review helpful.
Not good
By Amazon Customer
A
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