The Gourmet Detective

April 29, 1996
This series debut by a Cordon Bleu chef leads readers on a cook's tour of haute cuisine, replete with tantalizing descriptions of food and its preparation, robust wit and an appropriately culinary murder. London's "Gourmet Detective," whose business is "locating rare and exotic foods, advising on substitutes for scarce products, finding alternate sources of ingredients," is hired by Francois Duquesne to find out who is sabotaging his famous restaurant by confiscating shipments of food and planting mice in the larder. The unnamed detective, who narrates the tale, is in attendance at the prestigious Circle of Careme banquet at Francois's restaurant when an influential TV journalist is poisoned. Asked to assist in the investigation by Scotland Yard's Food Squad inspector, the Gourmet Detective traces the media-steeped case to its conclusion. King serves up an entertaining puzzle as his hearty main course, rounding out the offering with food facts, references to mystery literature and exotic ingredients (among them ortolans and turbot) and snappy one-liners. The hero declares at the end that he's had enough of murder and will stick "with mangoes and marjoram from now on." Readers will hope he doesn't mean it.