The origin stories of novels are as varied as their authors. The idea for the Harry Potter series first came to J.K. Rowling while traveling on a train delayed between Manchester and London. (No more whining about airport delays, please. Use your time wisely). Lee Child has variously attributed the creation of Jack Reacher to sheer commercial motivation and as “an antidote to the all the depressed and miserable alcoholics that peopled the genre.” The writing duo of Douglas Preston and Lincoln Child, authors of several crime thriller series, began by leveraging the pair’s publishing and museum experience.
In the firehose of information about authors and their books that flows across my computer screen daily, I recently noticed another intriguing origin story. A mother and son duo created a new book called The Gourmet Gangster. It combines episodes in the life of a fictional New York gangster who owns an upscale restaurant with real recipes the apocryphal restaurant serves. And the book’s roots are as quirky as the title suggests. Here’s how it came about, according to author Marcia Rosen.
“I wrote the mysteries, and my son Jory provided the recipes. Together we created some murderous titles and decided which types of food would best fit the stories.” These titles include “He’s a Dead Duck” paired with a recipe for Duck à l’Orange and a recipe for “The Quiche (Kiss) of Death.”
But the impetus for the collection goes even deeper. Marcia says in the book’s epilogue that her father was a Jewish gangster in Buffalo, New York, who owned a gambling hall and consorted with a tribe of colorful local characters. She says: “Remembering my father, and picturing him at a restaurant he owned when I was a teenager, initially inspired me to write about events set in a restaurant.
“I’m a mystery writer, so of course they had to be about murder, mayhem and, I thought, a fun bit of madness. Loving short stories, I decided to write a series of short mysteries, all involving the same criminal organization and taking place in a restaurant called Manhattan Shadow. The stories are from my vivid and sometimes frightening imagination, played out for the pleasure of mystery lovers.
“The idea of adding recipes made good sense, since my father was a chef. Level Best Books, our publisher, suggested putting a recipe before each story. ‘Great idea,’ I responded. ‘My son is a fabulous cook; he can create the recipes.’” And that’s how Marcia and Jory ended up with “The Chicken Piccata Caper,” “The Sacrificial Lamb,” and, of course, “A Deadly Delicious Dessert,” based on Marcia’s father’s recipe for donuts.
Says Marcia, “As I considered mystery stories for the book, I thought about places familiar to me. One story, ‘He’s A Dead Duck,’ was a reminder of a duck pond we lived near on Long Island, years ago. I loved the idea of creating a story beginning with a duck recipe!”
Son Jory (a marketing/advertising executive by day) adds, “In my family, today, we truly look forward to our evening meals. I have three kids (two girls, ages 9 and 7, and a boy, age 3). My grandfather would have adored them. What I cook allows my children to get know my grandfather through every bite of the cuisine he created. I hope the recipes in my mother’s book inspire good memories and experiences in others, too.”
“Really,” Marcia says, “I’m deadly serious!” Read more about Marcia’s writing and her series, The Senior Sleuths, on her website.