A few weeks ago I reviewed the Mystery Writers of America Cookbook: Wickedly Good Meals and Desserts to Die For edited by Kate White. As I ,mentioned, I was surprised about the number of mystery related cookbooks that have been published. Two that whet my appetite were A Taste of Murder: Diabolically Delicious Recipes from Contemporary Mystery Writers and A second Helping of Murder edited by Jo Grossman and Robert Weibezhal. Although not as good as the Mystery Writers Cookbook, they are still interesting. Once again, it reinforced the fact that I’ve just touched the surface of mystery authors. The majority of contributors were authors I’ve never read nor heard of.
Both A Taste of Murder and Second Helpings have snappy section headings such as Choose Your Poison, Pasta Mortem, Just Desserts (an obvious one), Murder Most Fowl and Tough Cookies. Both books have their share of authors I’ve read: Sue Grafton, Robert B. Parker, Joanne Fluke (cute cooking mysteries), Dick Francis, Peter Robinson and April Henry to name a few. But the majority of contributors I’d never heard of. There was scant information about the authors, especially when compared to the Mystery Writers Cookbook. More information would have been nice in order to determine which authors might be of interest. There were also several extended narratives, such as Breakfast With David Dodge or Tea With Dame Agatha or Anthony Bourdain’s How to Cook Pasta Without Getting Whacked.
As far as the recipes go, some were great and some not so great, but that’s the truth in any cookbook and everyone’s palate is different. My favorites in A Taste of Murder were: Connie Shelton’s Green Chile Stew (I really like her Vacation books), Death By Chocolate and Annette Meyer’s Apricot Dessert for those who really can’t cook.
Robert Parker was, at the time A Taste of Murder was published, writing his own cookbook, so his contribution consisted of Susan Silverman’s Boiled Water (whimsical? Not so much! Better he should have declined, in my opinion. One day I should outline my opinion of Parker, from what little I’ve read about him.)
Kinsey Millhone’s Peanut Butter and Pickle Sandwich were in both the Mystery Writers Cookbook and A Taste of Murder. (I’m sure a little research could have come up with a different recipe. She does have other food in her repertoire!)
Without a doubt, my favorite recipe in Second Helpings was my namesake’s, Ed Goldberg’s Pasta with Porcini Mushrooms. Now I know, if I ever write the mystery that’s hidden within me, I’m going to have to use a pen name. Archer Mayer’s The Gunther really turned my stomach and if that’s what Joe Gunther eats, I’m surprised he’s survived 25+ books. I’m glad that man’s best friend has not been forgotten. Patricia Guiver (who I’ve never read) contributed Watson’s Favorite Peanut Butter Oatmeal Dog Biscuits. I’m seriously thinking of trying that recipe.
So, my thoughts on A Taste of Murder and Second Helpings? These books are part conversation pieces, part cookbook. If I get two or three recipes I like out of any cookbook, I feel it was worthwhile. You’ll surely find some recipes you’d like to try. I wish these books, however, had more information on the authors and their mystery books, so I can decide whether I want to read them. In this aspect, as well as the whimsical nature and artwork, the Mystery Writers Cookbook surpassed A Taste of Murder and Second Helpings.