The New York Times bestselling series that inspired the Hallmark Mystery Curious Caterer Original Movies “A surprisingly tart and savory reading experience.”— The Washington Post Book World When caterer Goldy Schulz is offered a temporary stint hosting a cooking show for PBS, she jumps at the chance. After all, she could use the money—not to mention the great exposure. Plus taping the shows at Colorado’s posh Killdeer Ski Resort will be fun. A little cooking, a little chitchat. What could go wrong? The answer: everything! When Goldy has to do one of her shows live for a PBS telethon, the broadcast is riddled with culinary catastrophes—from the Chesapeake Crab Cakes right down to the Ice-Capped Gingersnaps. But the deadliest dish of all comes after the cameras go off—and a baffling accident claims a life.   Then a series of suspicious mishaps places Goldy’s own life in jeopardy, and she knows she’d better whip up her own crime-solving recipe, and fast—before a deadly dash of danger ends her cooking career once and for all. . . .   Includes recipes! "Today's foremost practitioner of the culinary whodunit." -- Entertainment Weekly "A surprisingly tart and savory reading experience." -- The Washington Post Book World "Hearty fare for those who like their murder with a bit of nosh on the side." -- Publishers Weekly Don't miss any of the delicious bestselling mysteries of Diane Mott Davidson: Dying for Chocolate The Cereal Murders The Last Suppers Killer Pancake The Main Corpse The Grilling Season Prime Cut Tough Cookie and coming soon in hardcover from Bantam Books: Sticks & Scones A deliciously deadly novel by the New York Times bestselling author of Prime Cut. Diane Mott Davidson's unique blend of first-class suspense and five-star fare has won her scores of fans and propelled her onto major bestseller lists across the country. Now she returns with her hottest entree yet, serving up another tantalizing menu for murder.... When caterer Goldy Schulz is offered a temporary stint hosting a cooking show for PBS, she jumps at the chance. After all, she could use the money -- not to mention the great exposure. Plus taping the shows at Colorado's posh Killdeer Ski Resort will be fun. A little cooking, a little chitchat. What could go wrong? The answer: everything! When Goldy has to do one of her shows live for a PBS telethon, the broadcast is riddled with culinary catastrophes -- from the Chesapeake Crab Cakes right down to the Ice-Capped Gingersnaps. But the deadliest dish of all comes after the cameras go off -- and a baffling accident claims a life. Then a series of suspicious mishaps places Goldy's own life in jeopardy, and she knows she'd better whip up her own crime-solving recipe, and fast -- before a deadly dash of danger ends her cooking career once and for all.... A deliciously deadly novel by the "New York Times bestselling author of Prime Cut. Diane Mott Davidson's unique blend of first-class suspense and five-star fare has won her scores of fans and propelled her onto major bestseller lists across the country. Now she returns with her hottest entree yet, serving up another tantalizing menu for murder.... When caterer Goldy Schulz is offered a temporary stint hosting a cooking show for PBS, she jumps at the chance. After all, she could use the money -- not to mention the great exposure. Plus taping the shows at Colorado's posh Killdeer Ski Resort will be fun. A little cooking, a little chitchat. What could go wrong? The answer: everything! When Goldy has to do one of her shows live for a PBS telethon, the broadcast is riddled with culinary catastrophes -- from the Chesapeake Crab Cakes right down to the Ice-Capped Gingersnaps. But the deadliest dish of all comes after the cameras go off -- and a baffling accident claims a life. Then a series of suspicious mishaps places Goldy's own life in jeopardy, and she knows she'd better whip up her own crime-solving recipe, and fast -- before a deadly dash of danger ends her cooking career once and for all.... Diane Mott Davidson lives in Evergreen, Colorado with her husband and three sons and is at work on her tenth novel. Show business and death don't mix. Unfortunately, I discovered this while hosting a TV cooking show. Up to then, I'd enjoyed being a TV chef. The job didn't pay well, but this was PBS. Arthur Wakefield, the floor director, had crisply informed me that most chefs made nothing for guest visits, much less five thousand clams for six shows. He could have added: And what's more, those chefs' kitchens haven't been closed by the county health inspector! But Arthur said nothing along those lines. Like most folks, he was unaware that my in-home commercial catering kitchen had been red-tagged, that is, closed until further notice. So: Bad pay notwithstanding, I was lucky to have the TV job. Actually, I was lucky to have any food work at all. And I certainly didn't want more than our family and a few friends to know why.