In Chateau Under Siege, the town of Sarlat is staging a reenactment of its liberation from the British in the Hundred Years War when the play's French hero, Brice Kerquelin, is stabbed and feared fatally wounded. Is it an unfortunate prop malfunction--or something more sinister? The stricken man happens to be number two in the French intelligence service, in line for the top job. Bruno is tasked with the safety of the victim's daughters, Claire and Nadia, as well as their father's old Silicon Valley buddies, ostensibly in town for a reunion. One friend from Taiwan, a tycoon in chip fabrication, soon goes missing, and Bruno suspects there may be a link to the French government's efforts to build a chip industry in Europe--something powerful forces in Russia and China are determined to scuttle. Wading through a tangle of rivalries and secrets, Bruno begins to parse fact from fiction--while also becoming embroiled in some romantic complications, and, of course, finding time to put together some splendid meals.
Bruno Courrèges, the protagonist of Martin Walker's internationally acclaimed mystery series, is not only the local police chief of the idyllic French village of St. Denis, but he also happens to be an impassioned amateur chef. In this delightful cookbook, the culinary and cultural inspiration behind Bruno's fictional world comes to life. Featuring meals from the best-selling series, local recipes, charming anecdotes, and a history of the novels' French setting, Bruno's Cookbook invites readers into the bucolic life of Martin Walker and his wife, Julia Watson, and showcases their passion for the Périgord region's rich cuisine.
Brimming with truffles and pâté, Bruno's Cookbook features more than 90 recipes, including:
- Red Onion Tarte Tatin (Tarte Tatin aux oignons rouges)
- Gratin of Mussels with Parsley and Garlic (Gratin de moules)
- Duck Breast Fillets with Honey and Mustard (Aiguillettes de canard au miel et à la moutarde)
- Confit Potato Fries, Sarlat- Style (Pommes de terre à la sarladaises)
- Walnut Meringue Cake (Gâteau meringué aux noix)
- Homemade Blackcurrant Liqueur (Crème de cassis)
Also included is a new Bruno short story, "The Question of Chabrol." A feast for the senses, Bruno's Cookbook is a gorgeously illustrated edition that transports readers to France's heartland.
Martin Walker after a long career of working in international journalism and for think tanks, now gardens, cooks, explores vineyards, writes, and travels. His series of novels featuring Bruno, Chief of Police, are best sellers in Europe and have been translated into eighteen languages. He divides his time between Washington, D.C., and the Dordogne.
Julia Watson is a journalist and novelist. She has written for United Press International, The Washington Post, and Gourmet magazine.
This event is free and open to the public.
