Here's a review for Minced, Marinated, and Murdered from Goodreads:
Food journalist, Laure Grenadier, and her photographer, Paco Alvarez, get more than they bargained for when they travel Lyon to prepare a spread for Laure’s magazine on the food and food culture of the city. Laure visits a number of chefs, who have become her friends, and who soon after seeing her, end up dead. There may be a serial killer on the loose. One who is specifically targeting the owners of traditional bouchon restaurants. Is the murderer trying to scare the remaining owners into selling? Or is it to stop some of the Bouchon chefs from starting up another accrediting group? The police have no clues, and fear amongst the restauranteurs is spreading. Laure wants to help, and eventually it is not her talents at amateur sleuthing that solve the crimes, but her culinary expertise – and a lucky accident.
This is not a heavyweight mystery novel, but does have a good and unusual story line, that keeps you guessing. What appealed to me most about the book, was the descriptions of the food: “Jambon persillé—ham in aspic with tons of green parsley—along with grattons, crispy pork cracklings;pistachio and morel sausage; caillettes, or pork meatballs with spinach;pressed calf-muzzle salad; boudin blanc sausage with foie gras; slices of other local dry sausages; and red-wine-braised sabodet sausage … breaded pig’strotters with mushrooms, herbs, and veal sauce … pork sausage with leeks and shallots and topped with cream … artichoke foie gras, Richelieu pâté, calf’s head with ravigote sauce, crayfish quenelles, white-wine-glazed mackerel, lentil and cervelas salad, chicken-liver cakes, Saint Marcellin cheese, and cervelles de canut”. I have no idea what some of the dishes are, but they sound wonderful, and I would love to try them all. This is not a book for vegetarians, but then maybe Lyon is not for anyone but omnivorous gourmands.
I was overjoyed to find a recipe for cooking tripe in the book. Definitely not a popular meal, but I am always on the look out for new recipes for it: “There are plenty of ways to prepare tripe. Every country has adifferent version. What you’ve got on your plate is the real tripes à la lyonnaise.” I must try it!
There is a lot about the sights to see in Lyon, and the culinary history, particularly regarding the bouchons. Originally, they were all run by women, whom Laure greatly admires: “I just love these women, Paco. They had big hearts, big mouths, and big ambitions, regardless of their size. And they accomplished so much with so little. It’s an inspiration. … Of course, things are different today. Practically all of Lyon’s bouchons are run by men. … But these women were the foundation of Lyon’s culinary traditions”.
In short, the book acts like a tour guide to Lyon (with a mystery attached) and really makes me want to go here and see (and taste!) it all for myself.