Book Review and Giveaway: Mozzarella Most Murderous by Nancy Fairbanks

Synopsis: Carolyn is looking forward to firing up some passion with her husband-and enjoying sumptuous Italian food-in romantic Sorrento, Italy. But an air-traffic controllers' strike strands Jason in Paris with a fascinating female toxicologist and puts him in danger of missing his chemistry conference. So Carolyn's first day is spent sightseeing with a beautiful Italian woman named Paolina, who has been stood up by her lover. The next day Carolyn's luxurious night's sleep turns as sour as the lemons for which Sorrento is famous when, over morning coffee, she spots the body of her new friend lying on the bottom of the hotel's pool. Could it have been suicide? The buffalo mozzarella? Or the president of the chemical company who just happened to be Paolina's boss-with benefits?

Read an excerpt on Nancy's website!

About the Author: Nancy Herndon is a US lecturer in English, and the author of historical romances under the pseudonym Elizabeth Chadwick, and mysteries under the name Nancy Herndon and Nancy Fairbanks. Originally from St Louis, she now lives in El Paso, Texas, with her husband, a University professor. 


Review: This is the story before Bank's French Fried, which introduces a French poodle who adores Carolyn, as much as the readers of her tales do! It is a super quick read, as all the Carloyn Blue stories are, but very enjoyable! The Italian recipes in this book are yummy and sure to have you hungry half way through the book! If you haven't read any books in this series, they are fun, educational and make you want to get on a plane right away and go check out the locales in the story!


here's one of the yummy recipes!


Italian Torte (aka Bundt Cake)


Ingredients

3 cps all-purpose Flour
2 tsp. Baking powder
Salt
4 Eggs
1 1/2 cp Sugar
6 oz. Butter
Grated peel of 1 lemon
1/2 cp lemon juice
1/4 cp water
1/2 cp Milk

Preparation

1. Preheat oven to 350 degrees. 
2. Butter and flour a 9" bundt pan.
3. Cream together butter with 1 cp sugar in a large mixing bowl for about 5 minutes, or until light and fluffy.
4. Add 4 eggs, one at a time to mix, beating well in between. Beat in grated lemon rind.
5. Sift flour and stir in a pinch of salt and baking powder, in separate bowl.
6. Fold half the flour mix into the cream mixture, and add 1/4 cp of the milk. Then fold in rest of the milk and flour mix.
7. Pour into bundt cake pan, and bake 40-50 minutes.When cake is done, take from oven and cool on rack for 15 minutes. meanwhile make glaze.


Glaze:
In small saucepan, boil 1/4 cp water and 1/2 cp sugar until sugar is dissolved, and syrup is clear. Let cool a few minutes, then add 1/2 cp lemon juice to it, and stir.


8. While cake is still warm, make holes with a skewer, or toothpick, on the bottom. Slowly spoon lemon syrup over cake, letting each application become absorbed into the cake, before ading more. Reserve a few tablespoons of syrup for when you remove cake from pan.
9. Turn cooled cake over onto serving plate. Boil remaining syrup again until thick. Brush outside of cake with the remaining syrup, to coat and form a light glaze. Press silvereed almonds onto surface of cake, if desired.
Serve




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** Disclosure / Disclaimer: I bought this book for my own reading purposes. No compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it.