PRAISE FOR
TOUGH COOKIE
“Chef Goldy Schultz’s life is a medley of murder, mayhem and melted chocolate. Tantalizing …highly readable fare.”—New York Post
“There’s 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 you’ve stuck around to find out who did what to whom and why.”—The Denver Post
“You’ll love adding all of Ms. Davidson’s 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 Goldy’s secret ingredients—just when you’ve got it, you don’t. Tough Cookie is one great read.”—Mystery News
“Charming… Besides the food, Davidson’s 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 can’t 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 they’ve 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. It’s 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…. It’s 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 Davidson’s newest whodunit in a single sitting is any reliable indicator, then this was a delicious hit.”—Los Angeles Times
“You don’t have to be a cook or a mystery fan to love Diane Mott Davidson’s books. But if you’re either—or both—her 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.
ACKNOWLEDGMENTS
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, coroner’s investigator, Jefferson County; John Lauck, Criminal Investigator, District Attorney’s 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 Sheriff’s Department, Golden, Colorado.
Greedily she ingorg’d without restraint, And knew not eating Death.—JOHN MILTON, PARADISE LOST,
BOOK IX, 791–792
NATE BULLOCK MEMORIAL FUND-RAISER
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
♦Chèvre, Teardrop Tomatoes, and Poached Asparagus on
a bed of Frisée; Shallot Vinaigrette Sancerre
♦Chesapeake Crab Cakes with Sauce Gribiche/
1997 Les Monts Damnés Sancerre Sauvignon Blanc—Chavignol