Diane Mott Davidson - Tough Cookie

PRAISE FOR
TOUGH COOKIE

Chef Goldy Schultzs life is a medley of murder, mayhem and melted chocolate. Tantalizing highly readable fare.

New York Post

Theres a dollop of dead people inexplicably killed, a sprinkling of ski-country lore and a generous portion of recipes that will send you to the kitchen before youve stuck around to find out who did what to whom and why.

The Denver Post

Youll love adding all of Ms. Davidsons books to your kitchen bookshelves.

Rockwall (TX) Success

This is one culinary mystery that ages well. Diane Mott Davidson has always had the perfect recipe for mystery and mayhem, and this one is no exception. The plot is as cleverly laid out as are the mouth-watering recipes. The twists and turns are as subtle as Goldys secret ingredientsjust when youve got it, you dont. ToughCookie is one great read.

Mystery News

Charming Besides the food, Davidsons strong points are her appealing characters and the vivid depiction of the Colorado high country.

Booklist

If you like to cook, scan the recipes; if you prefer to savor mysteries, skip the food; either way, you cant lose.

Sunday Morning Sentinel

A most delicious crime caper.

Romantic Times

A writer whose story lines give readers something to sink their teeth into. Readers get all the usual Goldy goodies theyve come to expect: humor, excitement, mystery and delicious recipes.

The Oregonian

The mystery rocks along, combining the best of the traditional cozy with a dollop of suspense and romance. Its an entertaining culinary mystery with a satisfying ending.

The Dallas Morning News

Tough Cookie covers blackmail, art, gourmet cooking, prison reform issues, jealousy, grief and a television cooking show. Its as fast moving as a downhill slalom, swooshing from one subject to the next.

The Baton Rouge Magazine

More Five-Star Praise for the Nationally Bestselling Mysteries of Diane Mott Davidson

The Julia Child of mystery writers.

Colorado Springs Gazette Telegraph

Mouthwatering.

The Denver Post

Delicious sure to satisfy!

Sue Grafton

If devouring Diane Mott Davidsons newest whodunit in a single sitting is any reliable indicator, then this was a delicious hit.

Los Angeles Times

You dont have to be a cook or a mystery fan to love Diane Mott Davidsons books. But if youre eitheror bothher tempting recipes and elaborate plots add up to a literary feast!

The San Diego Union-Tribune

Mixes recipes and mayhem to perfection.

The Sunday Denver Post

Davidson is one of the few authors who have been able to seamlessly stir in culinary scenes without losing the focus of the mystery. [She] has made the culinary mystery more than just a passing phase.

Sun-Sentinel, Fort Lauderdale

Goldy and her collection of friends and family continue to mix up dandy mysteries and add tempting recipes to the readers cookbooks at the same time.

The Dallas Morning News

Also by
Diane Mott Davidson

Dying for Chocolate

The Cereal Murders

The Last Suppers

Killer Pancake

The Main Corpse

The Grilling Season

Prime Cut

Tough Cookie

Sticks & Scones

Chopping Spree

To Triena Harper
Chief Deputy Coroner, Jefferson County, Colorado
who serves the citizens
of our state with dedication, hard work,
and compassion.
Thank you.

The author wishes to acknowledge the assistance of the following people: Jim, J.Z., Joe Davidson; Jeff and Rosa Davidson; Kate Miciak, a brilliant editor; Sandra Dijkstra, the most energetic agent in the business; Susan Corcoran, a phenomenal publicist, and Jessica Bellucci, also fabulous in that department; Lee Karr and the group that assembles at her home; my sister Lucy Mott Faison, for testing and retesting the recipes at low altitude; John William Schenk, JKS, and Karen Johnson, Ravens Catering, for their unceasing willingness to answer questions; Monica Koziol, the Front Range Chef, for her help, guidance, and support in teaching the author how a personal chef operates; the extraordinarily knowledgeable and helpful Wayne Belding and Jeff Mathews of the Boulder Wine Merchant, for sharing their expertise; Katherine Goodwin Saideman, for her close readings of the manuscript; Emyl Jenkins; Commander Debra Grainger, Arvada Police Department; Richard Staller, D.O.; Triena Harper, chief deputy coroner, and Jon Cline, coroners investigator, Jefferson County; John Lauck, Criminal Investigator, District Attorneys Office, First Judicial District of Colorado; Linda Gustafson, Vail; Greg Morrison, Chief of Police, Vail; Allan Stanley, member, Colorado State Parole Board; Carol Devine Rusley; Julie Wallin Kaewert; Kevin Devine, Lake Tahoe Ski Patrol Avalanche Control; Nicole Mains, personal trainer, Boulder Country Club; Jim Gray and Shirley Carnahan, Boulder Renaissance Consort; Elaine Mongeau, King Soopers Pharmacy, Evergreen; Janine Jones, Chris Wyant, and Mark Kimball, The Alpenglow Stube, Keystone Resort; Nate Klatt and Tiffany Tyson, public relations, and Sally Reed, floor director, KRMA-TV, Denver; Jim Buchanan; Keith Abbott; Bob Egizi, security manager, Vail Associates; Suzanne Jarvis, Village Security, Beaver Creek Resort; Tim Batdorff, Toscanini, Beaver Creek; Alan Henceroth, mountain manager, and Jim Gentling, Arapahoe Basin Ski Area; Meg Kendal, Denver-Evergreen Ob-Gyn; Russell Wiltse, Department of Film Studies, University of Colorado, Boulder; and as always, for his knowledge, patience, and suggestions, Sergeant Richard Millsapps of the Jefferson County Sheriffs Department, Golden, Colorado.

Greedily she ingorgd without restraint, And knew not eating Death.

JOHN MILTON , PARADISE L OST ,
B OOK IX , 791792

N ATE B ULLOCK M EMORIAL F UND -R AISER
FRONT RANGE PUBLIC BROADCASTING SYSTEM

Cooking at the Top!
FILMING FROM
THE SUMMIT BISTRO

Killdeer Ski Resort, Killdeer, Colorado
December the Seventeenth

Mexican Egg Rolls with Spicy Guacomole Dipping Sauce/
1996 Cline Ancient Vine Zinfandel

Chvre, Teardrop Tomatoes, and Poached Asparagus on
a bed of Frise; Shallot Vinaigrette Sancerre

Chesapeake Crab Cakes with Sauce Gribiche/
1997 Les Monts Damns Sancerre Sauvignon BlancChavignol

Crisp Italian Breadsticks

Ice-Capped Gingersnaps/
1983 Chteau Suduiraut Sauternes

S how business and death dont mix. Unfortunately, I discovered this while hosting a TV cooking show.

Up to then, Id enjoyed being a TV chef. The job didnt 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: