This might explain why I'm more fond of reading cookbooks than I am of cooking from them even though I love good food and enjoy messing around in the kitchen. I'm fascinated by glimpses into the mysterious lairs of professional chefs where culinary miracles are produced and served. As a fan of crime fiction, however, I most enjoy witnessing something lethal in those kitchens and I'm not talking about the artistic arrangement of dead carrots on a plate.
P.S. If this book promises to be too violent for your taste but you're looking for a food-infused mystery, former Washington Post restaurant critic Phyllis Richman's first Chas Wheatley book, The Butter Did It, is a fun traditional mystery and may satiate your appetite.