Updated: Nov 29, 2021
@Archaeolibrary, @Bethb19861, @MathisBaileyZ,
Zola Washington and her gay roommate, Pierre Jackson, are cooking up to open a café in Toronto after recovering from unsavory relationships. Tension flares when a Frenchfusion bistro catches smells of the upcoming restaurant.
Darshan Singh is a food critic for Gourmet magazine. His job jet-sets him to all corners of the world, tasting extravagant dishes at Michelin-starred restaurants. Then he meets Zola.
Will his review send her knives packing or set their relationship simmering?
Black Truffle & Spice is a witty commentary on a multi-cultural society and exploration of food, family, culture and love.
5 out of 5 (exceptional)
Independent Reviewer for Archaeolibrarian - I Dig Good Books!
Zola has finally made her dream of opening her own café come true the heart of the South, and it's up to her and her best friend and business partner Pierre to make it a success, even with a Michelin starred bistro opposite them.
I absolutely adored this book. I will be reading the other two in the series. I actually hope there may be more to hear about Zola and Darshan's life, successes, and maybe even failures? (I hope not!)
It's a very gripping story of romance, determination and difficulties, but all done tastefully. The sex scenes aren't too crude and are almost poetic. I enjoyed finding out about some of the characters pasts. The only complaint I have is I was just wanting more. I wanted to know all of the back stories - where they came from, why they behaved that way, etc.
A big congrats Mathis a super job.
** same worded review will appear elsewhere **
* A copy of this book was provided to me with no requirements for a review. I voluntarily read this book, and the comments here are my honest opinion. *
Mathis was born and raised in Detroit Michigan. He moved to Toronto and completed his education in Journalism from York University.
Mathis Bailey is the author of Confused Spice, which is his first novel. The story idea came to him when he took a Creative Writing program in Toronto.
He has a penchant for the culinary arts and travel.