Tuesday, February 24, 2009
Miranda Neville Hijacks the Ship!
First and foremost I must wish the Captain a wondermous and happiest birthday today. Happy birthday Hellion. May the hotties be hot and the rum be plentiful.
'ello wenches and pirates. It's me (in case you've started to miss the sound of my voice or something) here with the wonderful debut author Miranda Neville. Her book Never Resist Temptation, set in Regency England, released yesterday, February 24, 2009 from Avon books. Run out to your nearest bookstore and pick it up today, if you haven't already got a copy. And if so, get another and give it to someone.
So without further ado, give a warm welcome to Miranda.
***
Aagh, me ‘earties, thanks for inviting me on board. My gal Jacobin's just who you cutthroats need in your galley. She'll toss your scurvy seacook out of the porthole, grab Cap'n Hellion's bottle of rum, and turn it into a Run Baba sooner than you can say "couteau." And if you're really good she'll bring her hottie, aka Anthony, Earl of Storrington (unless he's all tied up.)
Can I drop the pirate lingo now? I like pirates as much as the next girl but NEVER RESIST TEMPTATION
plants us squarely in Regency England with not so much as a cutlass in sight. In fact we start out in Regency Ground Zero, the Prince Regent's seaside palace at Brighton (so maybe there's a pirate or two offshore) where Jacobin de Chastelux, daughter of a French aristocrat and niece of an English baron, is working as a pastry cook. Because, despite her background, Jacobin has what we nowadays call a marketable skill. She learned to cook from her uncle's incredibly handsome chef (who isn't the hero).
Just as well, because Jacobin is on her own. First her horrible uncle lost her in a card game to the evil Earl of Storrington, then she's suspected of trying to poison Uncle Candover. The good news is she's been offered another job. The bad news: her new employer is none other than the dastardly Earl.
Turns out the Earl (Anthony) isn't the disgusting old rake she'd envisioned. When he visits her in the kitchen the heat gets turned up to high and it isn't just in the oven. But Anthony has issues and his own motives for using her. Plus there's that little matter of a murder charge hanging over her. You'll have to read the book to discover how Jacobin and Anthony resolve their differences, track down the real murderer and learn to appreciate whipped cream.
I had a lot of fun with the food in the book and I use authentic recipes from the cookbooks of Antonin Carême, history's first "celebrity chef." He worked for French monarchs, the Tzar of Russia and, for a short time, the Prince Regent. Reading about him was the catalyst that made me decide to write a romance with a culinary background.
I know one of you villains is writing about a contemporary chef. Let's face it, there's something very sexy about food. How do you use food in your writing? Can you think of any romances with good eating scenes? The best answer wins a prize. (Hint: it involves chocolate)
'ello wenches and pirates. It's me (in case you've started to miss the sound of my voice or something) here with the wonderful debut author Miranda Neville. Her book Never Resist Temptation, set in Regency England, released yesterday, February 24, 2009 from Avon books. Run out to your nearest bookstore and pick it up today, if you haven't already got a copy. And if so, get another and give it to someone.So without further ado, give a warm welcome to Miranda.
***
Aagh, me ‘earties, thanks for inviting me on board. My gal Jacobin's just who you cutthroats need in your galley. She'll toss your scurvy seacook out of the porthole, grab Cap'n Hellion's bottle of rum, and turn it into a Run Baba sooner than you can say "couteau." And if you're really good she'll bring her hottie, aka Anthony, Earl of Storrington (unless he's all tied up.)
Can I drop the pirate lingo now? I like pirates as much as the next girl but NEVER RESIST TEMPTATION
plants us squarely in Regency England with not so much as a cutlass in sight. In fact we start out in Regency Ground Zero, the Prince Regent's seaside palace at Brighton (so maybe there's a pirate or two offshore) where Jacobin de Chastelux, daughter of a French aristocrat and niece of an English baron, is working as a pastry cook. Because, despite her background, Jacobin has what we nowadays call a marketable skill. She learned to cook from her uncle's incredibly handsome chef (who isn't the hero).Just as well, because Jacobin is on her own. First her horrible uncle lost her in a card game to the evil Earl of Storrington, then she's suspected of trying to poison Uncle Candover. The good news is she's been offered another job. The bad news: her new employer is none other than the dastardly Earl.
Turns out the Earl (Anthony) isn't the disgusting old rake she'd envisioned. When he visits her in the kitchen the heat gets turned up to high and it isn't just in the oven. But Anthony has issues and his own motives for using her. Plus there's that little matter of a murder charge hanging over her. You'll have to read the book to discover how Jacobin and Anthony resolve their differences, track down the real murderer and learn to appreciate whipped cream.
I had a lot of fun with the food in the book and I use authentic recipes from the cookbooks of Antonin Carême, history's first "celebrity chef." He worked for French monarchs, the Tzar of Russia and, for a short time, the Prince Regent. Reading about him was the catalyst that made me decide to write a romance with a culinary background.
I know one of you villains is writing about a contemporary chef. Let's face it, there's something very sexy about food. How do you use food in your writing? Can you think of any romances with good eating scenes? The best answer wins a prize. (Hint: it involves chocolate)
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42 comments:
I love eatin' chocolate while readin' a good romance. :D
Hi Miranda! What interests you about the Regency era?
What part of doing research do you like the most, the least, and what's your most valuable source?
And coming from one pirate wench to another, what temptation do you find hard to resist? ;)
You had me at the whipped cream bit but you won me over with the chocolate promises. :)
Welcome aboard, Miranda! Congrats on the release of your debut novel! Gosh, this must be so exciting. I be the pirate with the contemporary chef (my hero), but Santa also has a chef character only it's her herione. And she might be a pastry chef. *hollars for Santa* She'll be along to clear this up eventually.
The sexy food scene that comes to mind right away is in Gurkhe's And Then He Kissed Her. Very 9 1/2 weeks kind of scene. Only the Victorian version. Gosh, that book was so good for so many reasons. This scene being one of them.
Now, the usual questions. We'd love to hear your call story, would you share? Also, how long have you been writing and was this your first MS?
Welcome to the ship Miranda! I actually met you at the NJ RWA conference when we had dinner together with Eloisa James. It's great to see you here. :)
Your novel sounds wonderful! I'm going to stop at B&N this week and I'll pick it up.
Food in my story? So far there's none in my recent WIP. But there was lots of food in my last one. (My heroine loved to eat and was a big fan of raiding the kitchens in the wee hours).
Good morning everyone!
It's so wonderful to have you on the ship today Miranda! My B&N didn't have a copy of NRT yesterday, so I will be going back today. They are notoriously slow about getting things out. I'm suspecting that one of these days after I throw a fit on release days, they will banish me into the wilds of no books.
I'm a finicky eater. I'm more of a chocolate/junk food sort of person.
My heroine in my RS is a health nut. My heroine in my para is a blood faster, so she refuses anything. So there's not a lot of eating going on. But I"m thinking there can be a lot said for water missing your mouth and the hero is watching. LOL
What started your writing career, Miranda? Have you always been a writer or was it one of those things that you woke up one morning with a voice and you started writing to make it stop?
Okay, maybe that's not how I wanted to say it.
Who do you like to write more- the hero or the heroine or the villian?
Great to be on board with you pirates. The LLG scene is great. I'm partial to the one at the end of Jo Beverley's My Lady Notorious. And Sherry Thomas's Delicious is FULL of food.
So many questions. I may have to take them in bites because I'm supposed to be doing something at my day job too (boring!)
My writing career. I've always written non-fiction but I got sick of small-town journalism and longed to make up stories about times when men were gorgeous powerful aristocrats with great clothes and women had great clothes (Oh good, I've answered the Regency question)
I wrote one and a half books before I realized that (a) I didn't know how to write a novel (mondo data dump) and (b) my Georgette Heyer inspired work wasn't going to sell. So back to the drawing board.
I finished NRT in about 6 months, went the contest, conference appointment route, then wrote several dozen agent queries. I got to the point where a rejection only bummed me out for 24 hours. A three-rejection day was actually a good one because it saved me two days of depression. Then the wonderful Meredith Bernstein took me on and sold the book in about three weeks to the uber-fabulous Lucia Macro at Avon.
Okay, I KNOW I've read My Lady Notorious, I adore all the Malloren novels, but I can't remember the food scene. Gah! LOL! Stupid memory.
So are you a pantser or plotter and what are you working on now? And how does it feel to see your first book on the shelves? Have you had a chance to spot it yet?
KATHY. I love doing research although I find it annoying not to be able to find the answer to some stupid small point which affects one paragraph. Since I am a Brit and visit my family often, I save up lots of questions to work on in the British Library a couple of times a year. Last month I spent two days reading 18th century pornography (and I shall be revealing some of my research to the Romance Vagabonds tomorrow).
I've sold two more books to Avon which I need to write this year. SCARY. They are about a group of guys who are Regency-era book collectors (I hope it's going to be a trilogy because the third guy may be the hottest).
SIN: Hero v. heroine? I have to admit I adore Jacobin in NRT (though Anthony isn't exactly a bow-wow) and I really got into writing her. In my WIP I have a slight preference for my hero who is a R-A-K-E with a very soft center.
TERRIO: I'm a plotter. Have every chapter planned before I start (though they change a lot as I go)
MARNEE JO: Of course I remember you. Wasn't that a great evening? Eloisa is the total bomb. BTW you were on my mailing list but I must have mistyped your addy because it bounced back. Send me the right one some time.
I'm off to Borders later today with my daughter to take a picture of me with the book. (Yes, it's there - two friends already bought it yesterday. Grr. to B & N)
Oh, I know what I wanted to ask. Where did the name Jacobin come from? With so many Regencies out there, it's nice to see a heroine with a unique name.
I heart rakes.
Congrats on selling two more books to Avon!
I don't think I've ever heard someone say that having 3 rejections in one day was good because it saved them the hassle of 2 extra days of depression. I love it. It's a great way to look at it. At least you got it out there and how awesome to be picked up and sold it in three weeks!
Can you tell us how many covers you went through for NRT? It's a gorgeous cover. Great color.
Hello to all! I decided to pop over and visit today, Since you have such a distinguished guest!!
Miranda, the food topic, was one of those taboo ones for me, but recently in a story I am trying to finish, I somehow decided one of my scenes entails, exotic fruits mixed with exotic sex equalls..... DELICIOUS! SO yes I wrote it and hmmm its so sinfully sweet! Terrio would you like to try some? LOL!
Congrats Miranda! on the release of your new book! Its definately on my TBR list!
Hey, Lady! Don't be teasing us like that. You just send that little scene my way anytime you like. Chance can tell you where to find me. ;)
Hello, Miranda!!
I picked up NRT yesterday. I'll be diving into it later today.
Favorite food scenes, I love the picnic scene in Kiss Me Annabel by Eloisa James. Although there wasn't alot of eating going on. Another is the scenes in JD Robb's In Death series, I love how one of the ways Roarke shows his love is by making sure Eve eats nutritious meals. Gotta love a man who is a caretaker.
Di
Oooh! I had such fun with food in my second pirate book. No, it was the third. My time traveling witch, Miranda, comes back to Port Royal with some chocolate covered espresso beans and Captain Reynard gets into them...totally hilarious as the caffiene takes him for a ride...
Since then, they both indulge in chocolate in various ways...naughty and nice, of course.
I'll be looking for your book at the larger of my Border's books, as the smaller just don't have the room ta stock 'em all. I love books with food elements. I don't cook, but I love ta read 'bout others cookin'!
Di R - sometimes the food gets set aside fairly quickly . A totally agree about KMA - but I'm a fan of all things Eloisa.
Re. my heroine's name. I do give an explanation in the book - fairly late if you get that far. It's not a common name but my parents had a friend called Jacobin and I always liked it.
NRT Cover. Avon asked me for ideas and I sent them a whole lot of art work etc. I did say I liked the cover of Julia Quinn's latest and my cover was assigned to the same artist. Otherwise not a single one of my suggestions was even touched LOL. BUT I love the cover especially the color. I think it stands out really well. I am not, however, entirely sure how that dress stays up.
Aaah the simple pleasures of life! How does the saying go... Three things I love rich, coffee, men and chocolate! Not necessarily in that order! There is nothing like warm, smooth, rich melted chocolate drizzeled down.... OOPs! sorry got carried away for a minute. Been hangin out with you pirates to long!
OMG. I love chocolate covered espresso beans. A local store actually has a candy machine with them - you put in a quarter and get a handful. I have to restrain myself from dropping in too often.
And yes, reading about cooking is far more fun than doing it. I love TV cooking shows too, espeically Top Chef (Fabio, weep)
The cover reminds me of a bath scene for some reason. Maybe it's the way the dress is draped around her and he's all shirtless. It's gorgeous.
I do like the purple. :)
What is next on your plate, Miranda? (Writerly speaking...)
And yes, Eloisa is the bomb. What a sweetie pie. And the food was really yummmy.... (All this food talk makes me need a snack.)
I've just been to Borders and seeing my book was the biggest thrill. I wish the same for you all. I had my daughter, Becca, take a picture of me grinning madly and pointing it out to anyone who happened to be passing. I shall post it on my website. Then we went to the cafe to get a celebratory latte and Becca (I wouldn't have dared) tried to get the barrista to buy my book. Turns out his wife had just started a romance readers' club and he took my info to give her. I'm always taking Becca with me for promos in future.
I bought the new books by my Avon release day buddies Tracy Ann Warren and Sophia Nash plus the new Mary Balogh so I'm set for a day or two.
Marnee, I am half way through my next book and have only three months till deadline. Luckily the first half always takes twice as long as the second half. Does anyone else find that too?
Ah, ta have a daughter so helpful! I be plannin' on donning me alter ego identity ta push when I get the call... Else me shy self will hide from the public.
My baristas will be cited on the inside cover...I do me writing in Starbucks! So, they best buy it, come me day in the spotlight.
I have such an issue with writing a beginning. I can't get a handle on anything. Usually I have to blow up something (in the writing) in order to get to a point that works well for me.
I had to give up Starbucks. It was so sad. It still is.
I don't like Starbucks. You can't get regular coffee there. LOL!
I have to ask Miranda, was it just like you thought it would be to see your book on the shelf at Border's?
Mm, white chocolate mocha with a peppermint twist. I drool thinking about it.
I heart Starbucks - or anywhere where the coffee is fresh and STRONG. Do decaf, no fancy flavors. Just the real thing.
I can only drink coffee with lots of french vanilla creamer. Really, I have a little coffee with my creamer. And I can't get FV creamer at Starbucks. Not that I've found anyway.
Bless that child and how fun to take a picture with your own book. That one has to go in a frame right next to the computer. LOL!
Don't worry, Mo, we'll push you out there. And hawk the dickens out of the book, of course.
Hi, Miranda! We're looking forward to having you visit the Vagabonds tomorrow.
My Lady Notorious does have great food scenes; the scene early on when Chastity is in disguise and they stop on the road is my all-time favorite food seduction theme. Lisa Klepas has some great food scenes. Susan Wiggs makes food an important part of many of her stories, and Barbara Bretton's Just Desserts is a great food-related story.
I'm Southern, as are my characters, so traditional Southern food is an important part of how I and they define home.
I meant "food-seduction scene," not theme. I spent the morning with a three-year-old with ten times my energy. That's my excuse. :)
The first half of my only completed book took a long time to get through.
And that's so exciting about seeing your book on the shelf! I'd be thrilled too!
I like Starbucks. I usually get the Caffe Mocha. Yum. Or their teas are good. Oh and the Fraps. That's like dessert through a straw.
I keep meaning to pick up Barbara Bretton's book. The original title of mine was His Just Desserts but Avon changed it - maybe the similarity was one reason.
Hello Miranda! I be the galley 'ho on board. I'm a hard core foodie. It's a passion for me on many levels.
I'm also the other pirate with a chef in her story but this one's the heroine. My chef is funky and so are the foods she creates. It's what drives my hero insane...with desire. ;)
I adore her.
'La Cucina' by Lily Prior is chock full of the seduction in an Italian woman's kitchen and the Englishman she cooks for. Lisa Kleypas also has a great deal of fun with raspberries. I've yet to read 'Delicious' but it's on my list along with your book. I can't wait.
I'll have to look out for La Cucina, Santa. I just remembered a Nora Roberts with a heroine dessert chef though I can't recall the title. I don't think a chef hero would work in Regency though I recently read Anne Mallory's Three Nights of Sin where the hero can cook (he's the self-made son of a butler).
There is a male chef in my book - the man who taught Jacobin to cook - and he is hot but there's a problem there (no spoilers).
I know that Nora one. It's one of two food centered stories included in Table For Two. Great story.
Was any of the feedback you received on contest entries negative regarding the chef/cooking aspect of the story?
Without Starbucks, I be stranded internet wise. Tho I do drink there. Iced Americano be me poison. I stay away from the syrup heavy deserts. Make me teeth ache!
The cookies are good, too!
Hello, all! Late to the party, as always.
Congratulations again on your release, Miranda! I hope to get a chance to read it this weekend. I agree, the cover is sexy and gorgeous!
I love food in books (and I heart Top Chef! and Fabio! can't wait for the finale tonight...go Carla, although I think Stefan will win - please no spoilers, I'm on the West Coast!). Most of my favorites have already been mentioned above...I always seem to have my heroes feeding my heroines. I love a man who loves to see a woman eat. :)
Welcome to the party Tessa!
I have to agree with you, Tessa. I think it's very sexy to have the hero feed the heroine. Tom Jones anyone? I think that was my first introduction to food as something sensual.
I loved the stories in Table for Two by Nora Roberts.
Oh, and thanks for that tease about the chef who trains Jocobin. I hope there's a story there that goes beyond your book. I wonder if that would make it historical fiction.
i just got back from dinner and Top Chef is on the DVR so I won't spoil it for Tessa. I'm for Carla all the way.
I just realized, reading Tessa's post that I have a scene in my WIP where the hero brings the heroine (who absolutely cannot cook but is also a working woman who lives alone) dinner. She complains that she's got nothing but bread and cheese in her larder and she says "I understand why people have wives." He says (he's a marquis) "No, that's why people have servants." I think the servant/being pampered thing is part of the appeal of the aristocratic historical romance. And I'm probably channeling something about my ex who NEVER cooked [smiley face - I can't figure out how to make one]
Miranda! Thank you so much for coming aboard the ship and having a great time with us!!
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