Welcome to the Novels section
of my site. To learn more about my novels,
click one of the bookcovers on the left.
Below, you'll find reviews, free advice, a
free recipe, and an easy way to have your books signed free.
get your book signed free
Want an autographed bookplate? Just send a self-addressed stamped #10 envelope. If you'd like your book personally autographed, send it to me along with a self-addressed stamped book-sized envelope, and I'll sign it for you.
E-mail me for the details at email@example.com
"Viets writes laugh-out-loud comedy with enough twists and turns to make it to the top of the mystery bestseller charts"
-- Cathy Mathias, Florida Today
"Elaine Viets' Dead-End Job series just gets better and better and JUST MURDERED is the icing on the cake -- a wedding cake, that is."
-- Mary Alice Gorman in Mystery Scene
"Viets keeps the comedy lovel high and the plot lively while also exploring the invisibility of minimum wage employees."
-- Oline Cogdill, South Florida Sun-Sentinel
Many readers ask me about writing. Here's
one of my most frequently asked questions:
Q: Dear Elaine, What do you do about writer's
A: I got this tip from my agent, and it really
works. If you can't get going with your book, don't let yourself
write ANYTHING for a whole month. I mean it. Not even
a note on a cocktail napkin, or a scribble when you wake up
at night with a terrific idea. After a month of not being
able to write, you won't be able to hold back when you sit
down at the computer. And hey, if you've disobeyed yourself,
you've started on your book. Either way you win. PS: This
is similar to the technique sex therapists use. If you have
a question about your writing or my mysteries, please e-mail
me at firstname.lastname@example.org.
Many mysteries aren't complete without recipes for their readers. I'm best known for burning boil-in-the-bag lima beans, but I can make a pate like no other. It's a recipe that St. Louisans especially love.
When you need recreational calories, cholesterol
and fat, serve this recipe. Good is not the word for Pate
du Chateau Blanc. That's White Castle Pate. To make belly
bombers for the bon vivant, you grind them in a blender and
bake them with bacon. Then you slather the sliders with sour
cream. It's murder on the arteries, but you only live once.
This recipe was originally published in the Columbus, Ohio,
Pate du Chateau Blanc
Take 15 White Castle hamburgers with pickle
and onion. Blend the burgers in a blender, three at a time,
scraping the sides and adding water as needed for blending.
Pour into a lightly buttered loaf pan. If desired, lay raw
bacon slices in the pan first. Bake at 325 degrees for 45
minutes. Remove from pan and cool. Serve with a mixture of
sour cream, yogurt and chopped parsley. Garnish with additional
parsley, as desired.