I'm not sure this was an entirely successful mystery, but many bits and pieces of the novel are so rich and engrossing that I couldn't help but enjoy it. As he did in his first mystery, Campion describes food glowingly that you can almost taste it, but here he talks about the sports and industry that put meat on the table. Equally detailed, but not nearly as appetizing are descriptions of rabbit hunting with ferrets, stag hunting, pheasant hunting with beaters, and the abattoirs where the white Charolais cattle are slaughtered. While Capucine tries to solve the mystery of a series of deadly hunting accidents at her uncle's estate in Normandy, her husband food critic Alexandre learns how to be a shotgun-toting country squire. A woman who steals a piece of art from collectors is sought by Capucine's team back in Paris. Justice is served only part of the time.
No comments:
Post a Comment