Good food, small towns, and the occasional murder.
Sharon Braxton has spent fourteen years driving the back roads of America for Table & Road magazine, writing about the food that belongs to a place the way nothing else does. When she drives into Cane Pointe, Louisiana chasing calas—rice fritters with roots in West Africa, once sold on the streets of New Orleans by women buying their own freedom—she’s expecting a story about history, a kitchen, and one remarkable woman who kept an old recipe alive.
She finds Odette Tureaud on the kitchen floor instead.
The Last Calas Recipe is a cozy mystery set deep in Louisiana bayou country, where the food is extraordinary, the town knows everyone’s business, and a food writer with a nose for a good story turns out to have a nose for a few other things too.
It’s the introductory novella of the Table & Road series—the book where Sharon gets her story and meets Marcus, the large German shepherd with no manners and strong convictions about po’boys who shows up on a levee one morning and decides she’ll do.
If you love food travel writing, Southern settings, and mysteries where the eating is as good as the solving, this one’s for you.
