Murder on the Menu, vol. 2 (1)

Trama

The crime writers featured in this mouthwatering collection are masters of it, specialising in the elimination of people, with food as the common theme. Each story is a spicy blend of meat and murder, dinner and death, or drink and destruction, illustrating the irresistible temptation of food for both the unsuspecting victim and the determined killer. MURDER ON THE MENU offers three main courses. The first is devoted to an international range of restaurants and cafes, the second to culinary criminal tales with a dash of history, and the third to famous gourmet detectives. The ingredients will whet your appetite as never before - or quench your thirst for ever. Bon appetit! Recipes for murder from the master chefs of crime: GASTON LEROUX - A Terrible Tale DAMON RUNYON - So You Won't Talk! PATRICIA HIGHSMITH - Sauce for the Goose P.D. JAMES - A Very Commonplace Murder AUGUST DERLETH - A Dinner at Imola ROBERT BLOCH - The Feast in the Abbey ALPHONSE DAUDET - The Three Low Masses ALEXANDER PUSHKIN - The Coffin Maker MICHAEL GILBERT - A Case for Gourmets LAWRENCE G. BLOCHMAN - Rum for Dinner GEORGES SIMENON - Under the Hammer REX STOUT - Poison a la Carte ROALD DAHL - Lamb to the Slaughter