Peter Haining (ed.) – Murder On The Menu: A Gourmet Guide To Death (Chancellor 1993: originally Souvenir, 1991)
Cover design: Slatter-Anderson
Peter Haining – Introduction
I. Specialities de la Maison: Stories By Some Famous Authors
Stanley Ellin – The Speciality Of The House
Ruth Rendell – Bribery And Corruption
Paul Gallico – Chef d’Oeuvre
Oliver La Farge – La Specialite de M Duclos
L. P. Hartley – Three, or Four, for Dinner
Gaston Leroux – A Terrible Tale
Damon Runyon – So You Won’t Talk!
Patricia Highsmith – Sauce for the Goose
P. D. James – A Very Commonplace Murder
II. Entrees Historigues: Tales From The Culinary Past.
August Derleth – A Dinner at Imola
Robert Bloch – The Feast in the Abbey
Alphonse Daudet – The Three Low Masses
Alexander Pushkin – The Coffin-Maker
Washington Irving – Guests from Gibbet Island
Richard Dehan – The Compleat Housewife
Walter Besant & James Rice – The Case of Mr Lucraft
G. B. Stern – The Man who Couldn’t Taste Pepper
Roger Zelazny – Final Dining
III. Just Desserts. A Section Of Detective Cases
Agatha Christie – Four-and-Twenty Blackbirds
H. C. Bailey – The Long Dinner
Nicholas Blake – The Assassins’ Club
Roy Vickers – Dinner for Two
Michael Gilbert – A Case for Gourmets
Lawrence G. Blochman – Rum for Dinner
Georges Simenon – Under the Hammer
Rex Stout – Poison a la Carte
Roald Dahl – Lamb to the Slaughter
Blurb:
Murder On The Menu is a mouth-watering collection of short stories from the masters of mystery, where food and death meet with devastating effect.
Vault Of Evil 