Meet Della Carmichael, owner of a cooking school in Santa Monica, California, and star of a new cable cooking show. She's one of three judges for an A-list cook-off -- but it's the celebrities who are getting cooked off... Della's agreed to be on the panel for the Celebrity Cook-Off Charity Gala. The spotlights are fixed on twenty celebrities, amateur cooks for the night, preparing their favorite dishes in a hotel ballroom. But before the judges have a chance to sample the delights, food columnist and gold-digging playboy Keith Ingram is found dead. And one of Della's closest friends, LAPD Lieutenant John 0' Hara, is the prime suspect. His supposed motive?
Meet Della Carmichael, owner of a cooking school in Santa Monica, California, and star of a brand-new cable cooking show. But now she's about to add an additional credit to her resume: suspect. The first live airing of In the Kitchen with Della opens like other cooking shows--with a chef surrounded by bowls of ingredients in a shiny studio kitchen. But it ends like a crime-scene detective show--and Della is the suspected perp.
Meet Della Carmichael, owner of a cooking school in Santa Monica, California, and star of a new cable cooking show. When Della enters a baking competition to promote her show, she soon finds the cakes aren't the only things getting iced... To help boost ratings for her show, humble host Della reluctantly agrees to enter a televised cake competition sponsored by Reggi-Mixx, even though the company's owner, Regina Davis, is an old college nemesis. When Della hears that competitive pastrymaking is a blood sport, she doesn't take it literally--until she finds someone drowned in a mixing bowl full of cake batter.
Fans of Conroy's novels will snap up copies of their idol's cookbook for more than just its recipes. Although Conroy offers a few recipes for dishes that he has loved since childhood, he comes to admire more sophisticated fare when celebrity gives him access to whatever his tastes may desire. Conroy's earliest introduction to cooking came from the pages of Escoffier, the rigorous French chef who based his cuisine on stocks, and his example influenced Conroy's cookery forever. A stay in Rome gave Conroy nearly equal appreciation for Italian cooking.
