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"Mayle, Peter"
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The Corsican caper
\"The beloved author at his effervescent best: his master sleuth, Sam Levitt, eating, drinking, and romancing his way through the South of France-even as he investigates a case of deadly intrigue among the Riviera's jet set. Billionaire Francis Reboul is taking in the view at his coastal estate, awaiting the arrival of vacationing friends Sam Levitt and Elena Morales, when he spies a massive yacht whose passengers seem a little too interested in his property. The yacht belongs to rapacious, unscrupulous Russian tycoon Oleg Vronsky, who's decided he'll stop at nothing to obtain Reboul's villa. And when Reboul refuses to sell, Vronsky's methods quickly turn unsavory. Now, it's up to Sam-he's saved Reboul's neck before-to negotiate with an underworld of mercenaries and hitmen, not to mention the Corsican mafia, to prevent his friend from becoming a victim of Vronsky's \"Russian diplomacy.\" Brimming with head-turning twists, sparkling scenery, and mouthwatering gustatory interludes as only Peter Mayle can write them, The Corsican Caper is a one-way ticket to pleasure, Provence style\"-- Provided by publisher.
Book
Tourist season in Provence
It is one of the few certainties in life: If you are fortunate enough to live in a lovely part of the world with a predictably excellent climate, guests will descend on you. Some will have been invited. Others will have invited themselves. They can be...
Newspaper Article
The diamond caper
\"Expert sleuth Sam Levitt and his partner in love an d intrigue, Elena Morales, return in the latest installment of the ... Caper series. When a Riviera socialite's diamonds are stolen, the latest in a string of seemingly unconnected but ever-more-audacious jewelry heists across France, Elena flies in to investigate the insurance claim. It s a trip she's more than happy to make, as it gives her a chance to meet up with old friends in Marseille and, particularly, with Sam. Once reunited, Sam isn't entirely distracted by domestic matters. In the pattern of these perfect crimes he's beginning to see a master at work, and he's quickly determined to connect and solve the cases. But as he and Elena dig deeper, they begin to realize just how much is connected and how dangerous it may be to pursue the whole truth\"--Provided by Publisher.
Book
The Marseille caper
Sam's last adventure sent him to France in search of a missing wine collection, but he thought it'd be a while before he was back, especially with the charms of the fiery Elena Morales to keep him settled in Los Angeles. But when the immensely wealthy Francis Reboul, the recent victim of Sam's own counter-heist, asks him to take a job in Marseille, it's impossible for Sam and Elena to resist. The lure of further excitement and the pleasures of the region beckon them back to France. Quelle joie! Yet as competition over Marseille's valuable waterfront grows more hotly disputed, Sam, representing Reboul, finds himself right in the middle, with intrigue and danger following closely behind.
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Writer who sold us all Provence
[...]up and down the country a buzz of appreciation for its charming tales of lazy builders, tax-dodging lawyers and truffle-hunting outlaws grew louder and louder and it became a word-of-mouth sensation. NoRt only that, it spawned a number of sequels including Toujours Provence and Encore Provence and a \"disastrous\" BBC TV series starring John Thaw and Lindsay Duncan. Born in Brighton but brought up in Barbados, where his father worked for the Foreign Office, he returned to England after leaving school and got a job in London as a trainee with Shell Oil.
Newspaper Article
My twenty-five years in Provence : reflections on then and now
\"The ... author Peter Mayle, champion of all things Provence, here in a final volume of all new writing, offers ... recollections from his twenty-five years in the South of France--lessons learned, culinary delights enjoyed, and changes observed\"-- Provided by publisher.
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CHECKING IN
BEST THINGS TO DO THERE? Go to the Museum of Modern Art -- a great museum, well-designed and laid out. Lunch at the Four Seasons in the Seagram Building, for real American cuisine at its best. A weird-but-fun Manhattan drinks party in the evening. DOES TRAVEL INSPIRE YOU? Not any more. I only travel on business or to see my daughter.
Newspaper Article
The pitfalls of Provence
None of us these days can escape those small, brightly-colored, and infinitely alluring scraps of propaganda that our more fortunate friends send us when they're on vacation and we're not. Nothing provokes envy and Monday-morning gloom faster than a postcard. And when that postcard is from Provence, slightly winestained, redolent with heat and sunlight and tranquility, it is enough to make you kick the cat as you leave for the office.
Journal Article
Pumpkin eaters
\"Do you mean to tell me,\" he said, \"that pumpkins all over America are massacred, with all that good honest flesh tossed away, simply to provide a primitive decoration?\" He took a swig of rose. \"Do our American friends know what treasures they're missing? Pumpkin fritters! Pumpkin and apple sauce -- so delightful with sausages! Then, bien sur, there is Toulouse-Lautrec's sublime gratin of pumpkin. \"And it must be said that Mme. [M. Farigoule] makes, during the season, a most exquisite pumpkin risotto.\" He shook his head again. \"No -- to sacrifice a pumpkin for such a frivolous purpose as alowine is a waste, a terrible waste. Whatever next?\" He allowed me to refill his glass while he recovered his composure, and our conversation moved on. The secret is in the preparation of the pumpkin. After removing seeds and fiber, cut the flesh into chunks, leaving the skin still attached. With your hands, mix the chunks in a bowl with 2 or 3 tablespoons of the best olive oil, salt and pepper, a tablespoon of fresh marjoram and a teaspoon of dried oregano. Lay the chunks on a baking tray, skin side down, and put them in the oven, which you have preheated to 425 degreesF. When the chunks of pumpkin are soft and the edges are tinged with brown, remove from the oven and allow to cool, scrape the flesh from the skin and shred with a fork. Prepare your risotto in the usual way and once the rice is ready, stir in the pumpkin, along with freshly grated Parmesan and butter. (Mme. Farigoule's tip is to be extra-generous with both cheese and butter.) Add a sage leaf for decoration, and a sprinkling of Parmesan, et voila.
Newspaper Article