In Murder on the Gravy Train, Chas Wheatley, a food writer with a taste for sleuthing, takes on the scandalous world of Washington tongue waggers and the deep-throated secrets of the restaurant business.
Researching her new column, Chas discovers something is rotten with Washington's most popular new restaurant. When the head chef goes missing, Chas becomes highly suspicious. Not only is the food suffering, but no one is willing to give her a straight answer as to his whereabouts.
Bodies begin to surface around the nation's capital, confounding the police. But with Chas's clever eye for detail, her love of good gossip, her talent for digging up the truth, and her connections in the newspaper and culinary worlds, she is compelled to delve deeper into her investigation. This leads her into the underbelly of the business—and onto a twisted trail of deceit, blackmail, and murder.
Blending mouth-watering descriptions of foods galore, subtle clues and a serious look at the responsibilities of restaurants, Richman whips up a frothy confection…should satiate most connoisseurs of food-oriented crime.
Phyllis Richman was the Washington Post food critic for more than twenty-three years. She is the author of the Agatha-nominated, best-selling Chas Wheatly books as well as The Washington Post Dining Guide. She's been an award-winning syndicated columnist and food editor and serves on the executive committees of the James Beard Awards and the Julia Child Cookbook Awards. She lives in Washington, D.C.
