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Grijalbo. M\u00e9xico, 2013<\/div>\n

231 p\u00e1gs.<\/div>\n

A pesar de un prometedor futuro como cocinero estrella en Par\u00eds, Xavier Kieffer prefiere cocinar pl\u00e1cidamente en su peque\u00f1o restaurante de comida t\u00edpica, Deux \u00c9glises, en Luxemburgo. Su tranquilidad se torna en caos cuando el cr\u00edtico de una de las m\u00e1s importantes gu\u00edas gastron\u00f3micas del mundo muere asesinado en su local. La polic\u00eda cierra el restaurante y su propietario es, naturalmente, se\u00f1alado como sospechoso. Kieffer se volver\u00e1 chef-detective y entrar\u00e1 de lleno a investigar, entre fogones, el competitivo mundo de la alta cocina, al que nunca imagin\u00f3 tener que volver.
\nTom Hillenbrand (Hamburgo, 1972) estudi\u00f3 Ciencias Pol\u00edticas y periodismo econ\u00f3mico. Ha sido jefe de la secci\u00f3n econ\u00f3mica de la edici\u00f3n digital de Der Spiegel, bajo el seud\u00f3nimo de Tom King. Al igual que su personaje, Hillenbrand est\u00e1 del lado de los consumidores; sus libros y trabajo como editor dan cuenta de ello.
\nDescribe la trama con frescura, conjugando \u2013en contundente maridaje, vale decir\u2013 cr\u00edmenes y platillos, personajes y situaciones. El desarrollo es lineal, no hay vueltas de tuerca ni sorpresas en la resoluci\u00f3n del crimen; el culpable resulta ser el mayor enemigo de sus mejores amigos: el siniestro dinero.
\n\u00a0
\n\u00a0<\/p>\n<\/body>