Yes, it has been a long time. So, let me begin with murder? I was recently in Greece, where I can attest the food is amazing, so I immediately was attracted to a book entitled Feta Attraction (with its subtitle A Greek to Me Mystery) by Susannah Hardy. Plus, I totally love feta so it seemed the right thing at the right moment.
In the end, it was somewhat predictable, but utterly satisfying, with a few minor quibbles. The first quibble is that I wanted feta to play more of a role in the mystery. Title puns are all fun, even when overdone, but they work better when there is relation between the pun in the book that includes the foodie part of the pun. To try to make up for my feta-deprived reading, I did google around some which was kind of hopeless, so I will just share this about the salty wonder that is feta: on Crete, I learned, saganaki is not made with fetabut usually with graviera, and people there think of feta as a word used more often by Americans -- or northern Greeks -- than by islanders. Feta is not the cheese of choice, thus, for all Greeks. Myzithra is a dandy Cretan cheese, for example. And, while I always want to say more feta please, those other cheeses are also swell, including in a dish called dakos. (For a few Cretan recipes, try here even though the dakos calls for feta.)
Second, Susanna Hardy has a blog, which you can access here. My own sense of it is that her tag line there -- dishing up laughs, one body at a time -- is the aim the book itself. Having said that, it is not as funny as I wanted it to be. (How many times can the notion that Greek names have many syllables be noted? I do know that those who share an ethnicity get to make fun of such things, but there are likely alternatives.)
Third: my partner in crime and I have a running thing about murders and other things that refer to upstate New York. In this case, it is Bonaparte Bay, which I assume is somehow related to the "real" Bonaparte Lake? In any case, there is a bit of upstate-ery history here, which is worth the fun as well. Click here for a bit on that locale, and its nearby town called Diana. And yes, I know that the name Bonaparte is connected to a short guy named Napoleon.
Quibbles to the side, what else do I have to say? Try this interview with Susannah Hardy (and yes that is a pseudonym) for some insight. My own sense is that while I will not read these for the foodie fun, as that was kind of limited, I might peruse another to drift away an afternoon.