Perfect for fans of Joanne Fluke and Leslie Meier, national bestseller Lucy Burdette's eighth Key West Food Critic mystery sees the return of fan-favorite food critic Hayley Snow, who must once again get to the bottom of a bitter murder. When a killer strikes just before flan time, beloved food critic Hayley Snow is forced to sniff out the killer before someone else bites the dust. Hayley Snow, fiery food critic for Key Zest magazine, has just landed a ticket to one of the most prestigious events in Key West: a high-brow three-day conference at the Harry Truman Little White House. Even though she’ll be working the event helping her mother’s fledgling catering business, there’s plenty of spicy gossip to go around. But just before her mother’s decadent flan is put to the test, Key West’s most prized possession, Hemingway’s Nobel prize gold medal for The Old Man and the Sea, is discovered stolen from its case. Unsavory suspicions point to Gabriel, a family friend and one of the new busboys working the event, who mysteriously goes missing moments later. Anxious to clear his name, Gabriel’s family enlists Hayley to help find him, but right as they begin their search, his body is found stabbed to death in the storeroom. Hayley has no shortage of suspects to interrogate and very little time before the killer adds another victim to the menu in national bestselling author Lucy Burdette’s delectable eighth Key West Food Critic mystery, Death on the Menu.

As the new food critic for Key Zest magazine, Hayley Snow went from being a culinary groupie to one of Florida’s cutting-edge tastemakers. But as always, when life serves Haley a dream come true, it comes paired with a most exquisite murder.... The annual Key West literary conference is drawing the biggest names in food writing from all over the country, and Haley is there to catch a few fresh morsels of insider gossip. Superstar restaurant critic Jonah Barrows has already ruffled a few foodie feathers with his recent tell-all memoir, and as keynote speaker, he promises more of the same jaw-dropping honesty. But when Hayley discovers Jonah’s body in a nearby dipping pool, the cocktail-hour buzz takes a sour turn, and Hayley finds herself at the center of attention—especially with the police. Now it’s up to her to catch the killer before she comes to her own bitter finish.

For readers of Being Mortal and When Breath Becomes Air, the acclaimed founder of Death over Dinner offers a practical, inspiring guide to life's most difficult yet important conversation. Of the many critical conversations we will all have throughout our lifetime, few are as important as the ones discussing death—and not just the practical considerations, such as DNRs and wills, but what we fear, what we hope, and how we want to be remembered. Yet few of these conversations are actually happening. Inspired by his experience with his own father and countless stories from others who regret not having these conversations, Michael Hebb cofounded Death Over Dinner—an organization that encourages people to pull up a chair, break bread, and really talk about the one thing we all have in common. Death Over Dinner has been one of the most effective end-of-life awareness campaigns to date; in just three years, it has provided the framework and inspiration for more than a hundred thousand dinners focused on having these end-of-life conversations. As Arianna Huffington said, "We are such a fast-food culture, I love the idea of making the dinner last for hours. These are the conversations that will help us to evolve." Let's Talk About Death (over Dinner) offers keen practical advice on how to have these same conversations—not just at the dinner table, but anywhere. There's no one right way to talk about death, but Hebb shares time—and dinner—tested prompts to use as conversation starters, ranging from the spiritual to the practical, from analytical to downright funny and surprising. By transforming the most difficult conversations into an opportunity, they become celebratory and meaningful—ways that not only can change the way we die, but the way we live.

A culinary tour of France is a dream come true for aspiring food writer Carolyn Blue, but as she and her family travel through Normandy and the Loire Valley with a group of academics, she suddenly finds murder on the menu. Original.

Following the death of her father, journalist and hospice volunteer Ann Neumann sets out to examine what it means to die well in the United States. When Ann Neumann’s father was diagnosed with non-Hodgkin’s lymphoma, she left her job and moved back to her hometown of Lancaster, Pennsylvania. She became his full-time caregiver—cooking, cleaning, and administering medications. When her father died, she was undone by the experience, by grief and the visceral quality of dying. Neumann struggled to put her life back in order and found herself haunted by a question: Was her father’s death a good death? The way we talk about dying and the way we actually die are two very different things, she discovered, and many of us are shielded from what death actually looks like. To gain a better understanding, Neumann became a hospice volunteer and set out to discover what a good death is today. She attended conferences, academic lectures, and grief sessions in church basements. She went to Montana to talk with the attorney who successfully argued for the legalization of aid in dying, and to Scranton, Pennsylvania, to listen to “pro-life” groups who believe the removal of feeding tubes from some patients is tantamount to murder. Above all, she listened to the stories of those who were close to death. What Neumann found is that death in contemporary America is much more complicated than we think. Medical technologies and increased life expectancies have changed the very definition of medical death. And although death is our common fate, it is also a divisive issue that we all experience differently. What constitutes a good death is unique to each of us, depending on our age, race, economic status, culture, and beliefs. What’s more, differing concepts of choice, autonomy, and consent make death a contested landscape, governed by social, medical, legal, and religious systems. In these pages, Neumann brings us intimate portraits of the nurses, patients, bishops, bioethicists, and activists who are shaping the way we die. The Good Death presents a fearless examination of how we approach death, and how those of us close to dying loved ones live in death’s wake.

The launch of a scrumptious new cozy series. After a brutal breakup, Lana Lee is back at her family's Chinese restaurant, the Ho-Lee Noodle House. When the restaurant's property manager, Mr. Feng, turns up dead after eating shrimp dumplings from the restaurant, it's up to Lana to find out who is behind Feng's killer order. Original.