Reviews
"This exuberant culinary mystery has the behind-the-scenes panache of Disney's Ratatouille and is held together by a kid who is as cocky in the kitchen as Gordon Ramsay (whose blurb graces the cover!). Fourteen-year-old Neil Flambé is pretty much a failure when it comes to math, chemistry, and art, but he is a genius when applying those subjects to his own recipes at his celebrated Vancouver restaurant. Neil has got a superdeveloped olfactory sense, and the police call him "The Nose" while using him to sniff around crime scenes. The latest call to detect trace evidence involves a series of murders of Vancouver's top chefs. Neil picks up an exotic chai spice mixture on the dead chefs' lips and a baffling "something else" that he can't quite put his nose on. The murders continue, and Neil himself, unable to solve the crimes, becomes the chief suspect. First published in Canada in 2010, this series starter is over-the-top fun and features an intriguing link to Marco Polo's last voyage." -- Booklist, "This exuberant culinary mystery has the behind-the-scenes panache of Disney's Ratatouille and is held together by a kid who is as cocky in the kitchen as Gordon Ramsay (whose blurb graces the cover!). Fourteen-year-old Neil Flamb is pretty much a failure when it comes to math, chemistry, and art, but he is a genius when applying those subjects to his own recipes at his celebrated Vancouver restaurant. Neil has got a superdeveloped olfactory sense, and the police call him "The Nose" while using him to sniff around crime scenes. The latest call to detect trace evidence involves a series of murders of Vancouver's top chefs. Neil picks up an exotic chai spice mixture on the dead chefs' lips and a baffling "something else" that he can't quite put his nose on. The murders continue, and Neil himself, unable to solve the crimes, becomes the chief suspect. First published in Canada in 2010, this series starter is over-the-top fun and features an intriguing link to Marco Polo's last voyage." -- Booklist, "This exuberant culinary mystery has the behind-the-scenes panache of Disney's Ratatouille and is heldtogether by a kid who is as cocky in the kitchen as Gordon Ramsay (whose blurb graces the cover!). Fourteen-year-old Neil Flamb is pretty much a failure when it comes to math, chemistry, and art, but he is a genius when applying those subjects to his own recipes at his celebrated Vancouver restaurant. Neil has got a superdeveloped olfactory sense, and the police call him "The Nose" while using him to sniff around crime scenes. The latest call to detect trace evidence involves a series of murders of Vancouver's top chefs. Neil picks up an exotic chai spice mixture on the dead chefs' lips and a baffling "something else" that he can't quite put his nose on. The murders continue, and Neil himself, unable to solve the crimes, becomes the chief suspect. First published in Canada in 2010, this series starter is over-the-top fun and features an intriguing link to Marco Polo's last voyage." -- Booklist, "This exuberant culinary mystery has the behind-the-scenes panache of Disney's Ratatouille and is held together by a kid who is as cocky in the kitchen as Gordon Ramsay (whose blurb graces the cover!). Fourteen-year-old Neil Flambé is pretty much a failure when it comes to math, chemistry, and art, but he is a genius when applying those subjects to his own recipes at his celebrated Vancouver restaurant. Neil has got a superdeveloped olfactory sense, and the police call him "The Nose" while using him to sniff around crime scenes. The latest call to detect trace evidence involves a series of murders of Vancouver's top chefs. Neil picks up an exotic chai spice mixture on the dead chefs' lips and a baffling "something else" that he can't quite put his nose on. The murders continue, and Neil himself, unable to solve the crimes, becomes the chief suspect. First published in Canada in 2010, this series starter is over-the-top fun and features an intriguing link to Marco Polo's last voyage." -- Booklist, "This exuberant culinary mystery has the behind-the-scenes panache of Disney's Ratatouille and is held together by a kid who is as cocky in the kitchen as Gordon Ramsay (whose blurb graces the cover!). Fourteen-year-old Neil Flambé is pretty much a failure when it comes to math, chemistry, and art, but he is a genius when applying those subjects to his own recipes at his celebrated Vancouver restaurant. Neil has got a superdeveloped olfactory sense, and the police call him "The Nose" while using him to sniff around crime scenes. The latest call to detect trace evidence involves a series of murders of Vancouver's top chefs. Neil picks up an exotic chai spice mixture on the dead chefs' lips and a baffling "something else" that he can't quite put his nose on. The murders continue, and Neil himself, unable to solve the crimes, becomes the chief suspect. First published in Canada in 2010, this series starter is over-the-top fun and features an intriguing link to Marco Polo's last voyage." - Booklist, "This exuberant culinary mystery has the behind-the-scenes panache of Disney's Ratatouille and is held together by a kid who is as cocky in the kitchen as Gordon Ramsay (whose blurb graces the cover!). Fourteen-year-old Neil Flamb is pretty much a failure when it comes to math, chemistry, and art, but he is a genius when applying those subjects to his own recipes at his celebrated Vancouver restaurant. Neil has got a superdeveloped olfactory sense, and the police call him "The Nose" while using him to sniff around crime scenes. The latest call to detect trace evidence involves a series of murders of Vancouver's top chefs. Neil picks up an exotic chai spice mixture on the dead chefs' lips and a baffling "something else" that he can't quite put his nose on. The murders continue, and Neil himself, unable to solve the crimes, becomes the chief suspect. First published in Canada in 2010, this series starter is over-the-top fun and features an intriguing link to Marco Polo's last voyage." - Booklist
