Monday, September 1, 2014

Book Spotlight - Beyond Hollywood Strip by Shamron Moore



 
Beyond Hollywood Strip
By Shamron Moore
Publisher: Vigliano Books (July 28, 2014)
Genre: Adult Fiction
On Amazon: http://amzn.to/1nxtIdw

Synopsis 

Callie Lambert is the hottest starlet in Hollywood. With a hit TV show under her belt, the tabloid-targeted actress--christened one of “The 20 Most Tantalizing Angelenos”--leads a charmed life, hobnobbing with fashionistas in Paris and industry bigwigs in Los Angeles . She's sexy, sassy, and unsinkable....and currently unemployed.   
  
Beyond Hollywood Strip offers an inside look into the realities of being famous and beautiful, following Callie as she navigates the seedy underbelly of the entertainment industry. Juggling hunky ex-boyfriends, battling lawsuits from rival actresses, staying one step ahead of the press, organizing a charity event to honor her murdered friend…Callie’s got it all under control. But when she receives a mysterious letter from a young woman claiming to be her long-lost sister, Callie’s world begins to crack around the edges and all bets are off.

An ode to the literary popcorn of Jacqueline Susann, Beyond Hollywood Strip is a steamy, action-packed ride down Sunset Boulevard. Better buckle your seat belt…it’s going to be bumpy...


Author Bio:

The chronicles of Callie Lambert are loosely based on author Shamron Moore’s real life experiences as an actress and model. Shamron left her home state of Michigan to pursue the excitement of Los Angeles. She has appeared in numerous commercials, television shows and feature films. FHM named her one of the 100 Sexiest Women in the World. Nowadays, she prefers to focus on writing, one of her lifelong passions. Beyond Hollywood Strip is her second novel.


Monday, August 25, 2014

Review - Solo: A James Bond Novel by William Boyd

Solo: A James Bond NovelSolo: A James Bond Novel by William Boyd
My rating: 4 of 5 stars
Hardcover, 336 pages
Published October 8th 2013 by Harper
Source: Review Copy

Synopsis:
'It is 1969 and James Bond is about to go solo, recklessly motivated by revenge.

A seasoned veteran of the service, 007 is sent to single-handedly stop a civil war in the small West African nation of Zanzarim. Aided by a beautiful accomplice and hindered by the local militia, he undergoes a scarring experience which compels him to ignore M's orders in pursuit of his own brand of justice. Bond's renegade action leads him to Washington, D.C., where he discovers a web of intrigue and witnesses fresh horrors.

Even if Bond succeeds in exacting his revenge, a man with two faces will come to stalk his every waking moment.'

My Thoughts:
I read this instalment in the Bond series virtually straight after reading the first ever Bond book, Casino Royale, as I was interested to see the comparison to the first one, especially since it was written by a different author.

I must say that I did enjoy this book a lot more than I did Casino Royale. It had a much deeper storyline, a lot more action, was easier to read and James Bond himself was a much deeper character and had less of an abrupt nature.

Solo is a little bit slow to start with as the storyline and the point of his latest mission develops, but around halfway through it really picks up pace and grabbed my attention all the way until the end.

I found Solo really easy to imagine being made into a movie and I personally kept picturing Sean Connery as the Bond in this book.

The Solo Bond is definitely more mature and sensible in nature. Something that really surprised me was how attached he seemed to get to the females in the book. That is not something that you really associate with Bond's character and I'm wondering if it was a way of showing that he has matured as a person.

Overall I really liked reading Solo and will most likely try reading some of the older Bond books now to see how the series develops along the way. I am a little bit bothered by the cliffhanger ending as things like that always annoy me slightly but I'm still keen to read the next instalment to see how it all plays out.

Monday, August 4, 2014

Book Blast - The Jones Men: 40th Anniversary Edition by Vern E. Smith


The Jones Men: 40th Anniversary Edition

by Vern E. Smith

Book Blast on August 4th, 2014








Book Details:


Genre: Crime
Published by: Rosarium Publishing
Publication Date: May 2014
Number of Pages: 264
ISBN: 978-0989141185
Purchase Links:



Synopsis:

DETROIT, 1974
To become the King, you have to take the crown. It won't be given up lightly. Heroin kingpin, Willis McDaniel, has been wearing that particular piece of jewelry for far too long, and youngblood, Lennie Jack, thinks it would look really good on his head. When a junkie tells Jack about a big delivery, the young Vietnam vet makes his move. Feeling his empire crumble, McDaniel puts the word out to find whoever's responsible. The hunt is on, the battle is engaged, and the streets of Detroit run red with blood.
In 1974 Vern E. Smith took the crime fiction world by storm with his debut novel, The Jones Men. Heralded as "a large accomplishment in the art of fiction" by the New York Times, The Jones Men went on to be nominated for an Edgar Award and became a New York Times Notable Book. The art of crime fiction has never been the same since.


Read an excerpt:

For Bennie Lee Sims’ wake, Lennie Jack chose the sky-blue Fleetwood with the chromed-up bumpers and the bar-line running from the trunk to the dash, dispensing six different liquors with chaser.
Joe Red brought the car to a halt in front of Fraser’s Funeral Parlor on Madison Boulevard. He backed it in between a red El Dorado with a diamond-shaped rear window and a pink Lincoln with a leopard-skin roof.
Lennie Jack wore a medium-length Afro and had thick wide sideburns that grew neatly into the ends of a bushy moustache drooping over his top lip. He got out of the passenger seat in a manner that favored his left shoulder. He had on a cream-colored suede coat that stopped just below the knee, and a .38 in his waistband.
Joe Red was shorter and thinner and younger than Lennie Jack. He got his nickname for an extremely light complexion and a thick curly bush of reddish brown hair; it spilled from under the wide-brimmed black hat cocked low over his right ear. He had on the black leather midi with the red-stitched cape; he had a .45 automatic in his waistband.
They came briskly down the sidewalk and went up the six concrete steps to the entrance of Fraser’s.
An attendant in a somber gray suit and dark tie greeted them at the door.
“We’re here for Bennie Sims,” Joe Red said.
“Come this way,” the attendant said.
He guided them down a narrow hallway past a knot of elderly black women waiting to file into one of the viewing rooms flanking the hall on either side. The hallway reeked of death; the women wept.
They passed three more doors before the attendant led them left at the end of the hall and down a short flight of stairs. A single 60-watt bulb illuminated the lower level. The attendant went past the row of ebony- and silver-colored caskets stacked near the staircase and stopped at a door in the back of the room.
“They’re in there,” he said. He turned and headed back up the stairs. Lennie Jack rapped softly at the door. They stood a few feet back from the doorway to be recognizable in the dim light.
The door cracked.
“This Bennie Lee?” Lennie Jack said.
“Yeah, this it,” said a voice behind the crack.
A man with wavy black hair in a white mink jacket and red knicker boots let them in. He relocked the door.
The room smelled of cigarette smoke. A row of silver metal chairs had been stacked in a neat line on one side, but most of the people come to pay their respects were scattered in the back in tight little clusters, talking and laughing.
At the front of the long room, near a small table of champagne bottles, Bennie Lee Sims’ tuxedo-dad body lay in a silver-colored coffin with a bright satin lining.
His face was dusty with a fine white powder.
Lennie Jack walked over to the coffin. He dipped his fingers in the silver tray of cocaine on top and sprinkled it over Bennie Lee.
Joe Red stepped up behind him and tried to find a spot that wasn’t covered. He finally decided on the lips and scattered a handful of the fine white crystalline powder around Bennie Lee’s mouth and chin.
They moved through the crowd, shaking hands and greeting people. Almost everybody had come to see Bennie Lee off.
The Ware brothers were there: Willie, the oldest at twenty-four; Simmy, who was twenty; and June, who often swaggered as if he were the elder of the clan but still had the baby-smooth face and look of wide- eyed adolescence. He was seventeen.
Pretty Boy Sam was standing in one corner with his right foot resting on one of the metal chairs. He had smooth brown skin and almost girlish features, topped off by a pointed Van Dyke beard. His good looks masked a violent temper.
Pretty Boy Sam had worn his full-length brown mink and brought his woman to pay his respects to Bennie Lee Sims, who had two neat bullet holes right between the eyes and underneath all the cocaine on his face.
Slim Williams was there with his woman. He was a tall, thin dark-skinned man whose left eye had been destroyed by an errant shotgun blast. He now wore a variety of gaily colored eye patches the way he had heard Sammy Davis did when he lost his eye. He had on a patch of bright green and red plaid and stood conversing on one side of the room with Hooker, Woody Woods, and Mack Lee.
Willis McDaniel was not there, but then, he never came. He had probably never considered it, but it was a source of irritation to the others.
Joe Red said, “Hey Jack, he the man. He don’t hafta come see nobody off if he don’t wanta come. Ain’t none of these people thinkin’ bout makin’ him come. Who gon make him come?”
“Why he can’t come like the rest of the people?” Lennie Jack said. “Has anybody ever thought of that, you reckon? He too big now to bring his ass out here to see a dude off? He probably had him ripped anyway. I don’t understand how these chumps let an old man like that just get in there and rule.”
“Now we both know how he got it,” Joe Red said. “He took it. He say, ‘Look, I’m gon be the man on this side of town cause I got my thing together and I got plenty big shit behind me. Now what you motherfuckers say?’ Everybody say, ‘You the man, Mister McDaniel.’ That’s the way he did it.”
“That is the way to take it from him, too.” Lennie Jack said. “We gon get lucky pretty soon. I think he can be had and I know just the way to do it. I got some people working on it. The first thing they teach you in the war is to fight fire with fire, you know?”
He took the tiny gold spoon on the chain around his neck and scooped a pinch of cocaine off the tray Joe Red handed him. He brought the spoon up to his right nostril and sniffed deeply.
The crowd was beginning to drift to the corner of the room where Slim Williams was holding court. Slim was thirty-seven, and much older than most of his audience. Lennie Jack was twenty-six, and Joe Red had just turned twenty-one three days ago.
Slim Williams had diamond rings on three fingers of his left hand, and he was waving them around in a dazzling display and talking about Joe the Grind.
“Joe used to walk into a bar with his dudes with him–he always carried these two dudes with him everywhere he went. He’d walk into a place fulla people and say, ‘I’m Joe the Grind, set up the bar! All pimps and players step up to the bar and bring your whores with you.’”
Slim Williams chuckled. “Then Joe would talk about ‘em. He used to say, ‘You ain’t no pimp, nigger. What you doin’ up here? I ain’t buying no drinks for you. Sit down!’”
Slim Williams laughed; so did everybody else.
“Joe used to rayfield a chump bag dude too,” Slim Williams said. “He used to tell ‘em ‘Just cause you got eight or nine hundred dollars worth of business don’t mean you somebody.’ Then Joe would throw a roll down that’d choke a Goddamn mule and tell the chump: ‘Looka here boy, I just had my man sell forty-two thousand dollars worth of heh-rawn, and I got twenty more joints to hear from fore midnight. Gon sit down somewhere, you don’t belong up here with no big dope men.”
They laughed again and somebody passed the coke tray.
June Ware took his pinch and squared his toes in the eighty-dollar calfskin boots from Australia, via Perrin’s Men’s Shoppe on Fifth Avenue in Manhattan.
“What happened to Joe, Slim?” June Ware said.
“Oh, somebody shot ‘im in the head in an after-hours joint,” Slim Williams said. “And lemme tell you, youall shoulda been there to see Joe’s wake. It put this thing to shame. Compared to Joe’s, this thing ain’t nothing. This light-weight. They say there was coke in the block wrapped in foil and pure heh-rawn set out on silver trays with diamonds in the sides.
“So they partied all night till twelve the next day, then they all went to Joe’s funeral. After the funeral was over, everybody got on the plane with his woman and went to Jamaica for two days.”
“Say what?” June Ware said.
“Yeah, that’s the truth,” Slim Williams said. “And you shoulda seen that funeral too. They say a broad came over from Chicago in a white-on-white El Dorado, and she was dressed in all white with a bad-ass mink round her shoulders. Then when she came out of the hotel the next day for Joe’s funeral, they say she was in all black. She went to the graveyard and threw one hundred roses on Joe. Then she got in her ride and split. Don’t nobody know who she was. When they had Joe’s funeral march, there was one hundred fifty big pieces lined up for blocks down Madison Boulevard. They pulled a brand new Brough-ham behind the hearse, and when the march was over they took the car out to the trash yard and crushed it.”
“Goddamn Slim!” June Ware said.
Mack Lee, who was twenty-two years old and decked out from the top of his big apple hat to the tip of his leather platforms in bright lavender, came their way with his woman on his arm.
The woman looked about nineteen; she wore diamond-studded earrings and a matching bracelet. She carried a tray of glasses and an unopened bottle of champagne.
“We oughta drink a toast to Bennie Lee,” Mack Lee said, “and ask the Lord how come he made him so stupid.”
The laughter rippled through the room; Mack Lee popped the cork in the champagne bottle and poured the rounds.


Trailor:


Author Bio:

A native of Natchez, Miss., Smith is a graduate of San Francisco State University, and the Summer Program for Minority Journalists at the Columbia University Graduate School of Journalism. He began his journalism career as a reporter for the Long Beach, Calif. Independent Press-Telegram.
From 1979 until 2002, Smith served as the Atlanta Bureau Chief and as a national correspondent for Newsweek.
Vern Smith's work as a journalist, author and screenwriter spans four decades.

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Saturday, July 26, 2014

Review - The Cutting by James Hayman

The CuttingThe Cutting by James Hayman
My rating: 4 of 5 stars
336 pages
Published June 23rd 2009 by Minotaur Books 
Source: Publisher for Review
 
Synopsis:
'Detective Sergeant Michael McCabe moved from New York City to Portland, Maine, to escape a dark past: both the ex-wife who’d left him for an investment banker, and the tragic death of his brother, a hero cop gone bad. He sought to raise his young daughter away from the violence of the big city . . . so he’s unprepared for the horrific killer he discovers, whose bloody trail may lead to Portland’s social elite.

Early on a September evening, the mutilated body of a pretty teenaged girl, a high school soccer star, is found dumped in a scrap-metal yard. She had been viciously assaulted, but her heart had been cut out of her chest with surgical precision. The very same day a young businesswoman, also a blonde and an athlete, was abducted as she jogged through the streets of the city’s west end. McCabe suspects both crimes are the work of the same man---a killer who’s targeting the young---who is clearly well-versed in complex surgical procedures, and who may have struck before. Just as the investigation is beginning, McCabe’s ex-wife reemerges, suddenly determined to reclaim the daughter she heedlessly abandoned years earlier.

With the help of his straight-talking (and, at times, alluring) partner, Maggie Savage, McCabe begins a race against time to rescue the missing woman and unmask a sadistic killer---before more lives are lost.
' 

My Thoughts:
The Cutting is the second James Hayman book I've read (I read Darkness First a little while ago) and I have to say that he's definitely up there as one of my favourite thriller authors.

The main character in this novel, Detective Sergeant Michael McCabe, is a real world character who has very real problems and is in no way your superhero detective who can do no wrong. This is one of the qualities I enjoy the most about this book as well as the fact that he's got a very unique gift in the way of a photographic memory.

Once I started The Cutting I struggled to put it down. Medical thrillers seem to scare me the most as there is always something very haunting when you think about how vulnerable we all are to those that are in such a trusting field as medicine. Once you learn the background to the reasons behind all of the kidnappings and murders in this book, it becomes quite chilling as I imagine it could easily be something that could possibly go on today and you'd never even know.

McCabe's relationship with his partner, Maggie Savage, is an interesting one that seems to have a few more layers to it than we initially get to know.

I really enjoy Hayman's writing style and even though his novels are psychological thriller based, they are very easy to read and enjoy without being too overly complicated or hard to connect with.

I'm definitely looking forward to reading the second in the series, The Chill of Night, next.

I have been reading The Cutting as part of the James Hayman Savage & McCabe series readalong.

Wednesday, July 16, 2014

Book Spotlight - Everyday Celebrations with Maria Loggia


Maria Loggia’s kitchen door is always open. Her home and garden are a gathering place for friends and family, who come to share her easygoing enthusiasm and generosity – and her inspired Italian cuisine. In this, her second book, Loggia celebrates the seasons with 16 sumptuous menus – from a spontaneous al fresco garden party to a slow-simmered midwinter feast and a traditional Sunday family lunch.

Everyday Celebrations with Maria Loggia is on a spotlight tour from July 14 to 18.

Author & Chef: Maria Loggia
Category: Non-fiction
Genre: Cooking, Food & Wine, 176 pages
Publisher: Cardinal Publishing
Published: Oct 1, 2012

Amazon.ca  *  Cardinal Publishing  *  Amazon.com


Try One of the Recipes!


Petto di Pollo Farcito con Uva e Noci
Chicken Breasts Stuffed with Grapes and Walnuts


Ingredienti

For filling:

1 tbsp (15 ml) unsalted butter
2 tbsp (30 ml) extra-virgin olive oil
2 shallots, finely chopped
¾ cup (180 ml) walnuts, coarsely chopped
½ cup (125 ml) red seedless grapes, quartered
2 tbsp (30 ml) finely chopped fresh chives
2 tbsp (30 ml) bread crumbs
Salt and freshly ground pepper, to taste
7 oz (200 g) soft goat cheese, cut in 6 slices 

For chicken:
6 tbsp (90 ml) extra-virgin olive oil
6 bone-in chicken breasts, skin on
Salt and freshly ground pepper, to taste
3 tbsp (45 ml) unsalted butter, softened
1 orange, cut into wedges
3 sprigs fresh rosemary, each cut in half
5 bay leaves
 
To serve:
Freshly squeezed juice of 1 orange

Preparazione
Preheat oven to 375°F (190°C).

To prepare filling: Heat butter and oil in a large skillet and sauté shallots until soft, 1 to 2 minutes, and remove from heat. Stir in walnuts, grapes, chives and bread crumbs. Season with salt and pepper and set aside to cool slightly. Leave goat cheese aside for now.

To prepare chicken: Oil a 14-inch (35 cm) round earthenware tiella or roasting pan with 2 tbsp (30 ml) of the olive oil and set aside. On a baking sheet, season chicken breasts with salt and pepper. Make a lengthwise slit in each chicken breast, being careful not to cut all the way through. (This will form the pocket for the stuffing.) Rub remaining 4 tbsp (60 ml) olive oil into the chicken (including in the pockets). Divide stuffing equally among chicken breasts, stuffing it into the slit in each breast, and top with a slice of goat cheese. Pull the chicken skin over the filling and secure with toothpicks. Smear butter over the skin and season again to taste with salt and pepper.

Gently transfer chicken to prepared tiella. Scatter orange wedges, rosemary and bay leaves around chicken. Roast 35 to 40 minutes, or until juices run clear when the thickest part of the breast is pierced. Then broil 2 to 3 minutes, or until skin is crisp and golden. Drizzle with orange juice and serve warm with pan juices.

Serves 6

Tips from Maria:

Consigli di cucina (kitchen tips)
The chicken breasts can be assembled the day before, covered with plastic wrap and refrigerated. When ready to serve, bring chicken to room temperature and cook as instructed. Doing it this way allows the flavours time to meld together beautifully.

Che cos’è? (what is it?)
I’m convinced food tastes better when cooked in a shallow, glazed earthenware dish known in Italian as a tiella. I find earthenware dishes distribute heat slowly and evenly as the food cooks. Aromas and flavours are intensified and casseroles never stick or dry out.

To season a tiella: Before using your tiella the first time, immerse the dish in cold water to soak overnight. The next day, empty the tiella and wipe it dry. Rub the inside with olive oil and place in a preheated 300°F (150°C) oven for 1½ hours. Remove seasoned tiella from oven and place on a wooden board or thick tablecloth to cool. (If placed on a surface like granite or a cold stovetop, it will crack.) To clean a tiella, soak it in warm, soapy water, then scrub with a soft sponge.


Meet the Author



Maria Loggia is one of Montreal's best-loved Italian cooking teachers. Her Tavola Mia cooking school in the village of Hudson is a warm, inviting place to learn about Italian cuisine. She also appears regularly on television, is featured in newspapers and magazines, and leads culinary tours in Italy.

Maria finds inspiration in her Italian heritage and draws on family recipes that go back generations. She founded Tavola Mia, her at-home cooking school in 1999. Through her study of Italy's regional cuisines, which has included numerous sojourns back to her native country, she has acquired great expertise in the art of Italian cooking. Her passion, humor and dedication to excellence have made her an inspiring teacher. Using fresh local ingredients, Tavola Mia celebrates the seasons in authentic, irrepressible Italian style.


An Interview with Maria Loggia



Maria Loggia from Pierre Blais on Vimeo.


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