How to Cook a Tart

A dark, wildly funny, and deeply imaginative first novel about the pleasures of food and the perils of marriage. Cookbook author Jasmine March's life is like a perfectly prepared béchamel-rich, satisfying, and drenched in butter. Pleasingly plump and glowing with health and happiness, Jasmine spends her days concocting high-calorie, flavor-saturated recipes. But even a great béchamel curdles sometimes. Her husband, Daniel, has taken up with one of his Zone-dieting drama students; Careme, her daughter, is bent on starving herselft ot death; and Jasmine's fellow foodies have had just about enough of her astronomically caloric recipes. To make matters worse, her publisher is threatening to cancel her contract. And then there's the samll matter of the dead body she finds one morning on her kitchen floor. It's up to Jasmine to set things right, and she does it with characteristic zeal. Filled with mouth-watering descriptions of Jasmine's creations- caviar canapés, venison stew with Madeira and juniper berries, crispy chicken breasts stuffed with goat cheese and mint-Nina Killham's smart and spirited first novel is good enough to eat. Nina Killham was born in Washington, D.C. After graduating from the College of William and Mary, she wrote about food for the Washington Post. She lives in London with her husband and their two young children. Her husband does most of the cooking.