Three Blonde Mice
Apr 2020 · Diversion Books
Ebook
268
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About this ebook
The New York Times-bestselling author of Princess Charming returns with "a hilarious culinary comedy dripping with both romance and suspense" (Ciji Ware, New York Times bestselling author of That Winter in Venice).
Elaine Zimmerman and her best friends, Jackie and Pat, are venturing to a farm in Litchfield, Connecticut. It's been over a year since their last trip together, a Caribbean cruise aboard the Princess Charming—and after dealing with a murderous ex and his hit man, they're yearning for a no-drama vacation. During their Cultivate Our Bounty Week, they and eight other guests will learn how to cook farm-to-table meals with artisan-in-residence Chef Jason Hill.
But amid milking a cow, making cheese, and managing the surprise appearance of an ex-boyfriend, Elaine discovers that one of their classmates is a little too keen on practicing knife technique. Is the killer one of the freakishly fit Manhattan couple who take their devotion to organic, hormone-free, non-GMO food to the point of obsession? The grandmother from Wisconsin who's a groupie of the celebrity chef and follows him to every event? The mother and son from Palm Beach who bicker over whether he should give up his law practice to open his own restaurant? Three Blonde Mice serves up a crackling romance, a twisty whodunit involving a screwball cast of suspects, and a satire of food fads and the chefs who perpetuate them.
"A real treat."—Eileen Goudge, New York Times-bestselling author of The Diary
"A hilarious send-up of foodies and the farm-to-table movement...a delicious read―and there are no calories."―Elaine Viets, author of the Dead-End Job Mysteries
Elaine Zimmerman and her best friends, Jackie and Pat, are venturing to a farm in Litchfield, Connecticut. It's been over a year since their last trip together, a Caribbean cruise aboard the Princess Charming—and after dealing with a murderous ex and his hit man, they're yearning for a no-drama vacation. During their Cultivate Our Bounty Week, they and eight other guests will learn how to cook farm-to-table meals with artisan-in-residence Chef Jason Hill.
But amid milking a cow, making cheese, and managing the surprise appearance of an ex-boyfriend, Elaine discovers that one of their classmates is a little too keen on practicing knife technique. Is the killer one of the freakishly fit Manhattan couple who take their devotion to organic, hormone-free, non-GMO food to the point of obsession? The grandmother from Wisconsin who's a groupie of the celebrity chef and follows him to every event? The mother and son from Palm Beach who bicker over whether he should give up his law practice to open his own restaurant? Three Blonde Mice serves up a crackling romance, a twisty whodunit involving a screwball cast of suspects, and a satire of food fads and the chefs who perpetuate them.
"A real treat."—Eileen Goudge, New York Times-bestselling author of The Diary
"A hilarious send-up of foodies and the farm-to-table movement...a delicious read―and there are no calories."―Elaine Viets, author of the Dead-End Job Mysteries
About the author
Jane Heller is the USA Today bestselling author of over a dozen titles, including hits like Female Intelligence, Name Dropping, and Some Nerve. She has been translated into several languages around the world, and recently enjoyed success as an independently published author after years being published by houses such as St. Martin's, HarperCollins, and Kensington. Also known for her non-fiction titles You'd Better Not Die Or I'll Kill You and Confessions of a She-Fan, Heller has been critically adored for over two decades.
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