New Swiss Cozy: A Well-Timed Murder (Agnes Luthi Mysteries) by Tracee de Hahn

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Swiss-American police officer Agnes Lüthi is on leave in Lausanne, Switzerland, recovering from injuries she sustained in her last case, when an old colleague invites her to the world’s premier watch and jewelry trade show at the grand Messe Basel Exhibition Hall. Little does Agnes know, another friend of hers, Julien Vallotton, is at the same trade show—and he’s looking for Agnes.

 

Julien Vallotton was friends with Guy Chavanon, a master of one of Switzerland’s oldest arts: watchmaking. Chavanon died a week ago, and his daughter doesn’t believe his death was accidental. Shortly before he died, Chavanon boasted that he’d discovered a new technique that would revolutionize the watchmaking industry, and she believes he may have been killed for it. Reluctantly, Agnes agrees to investigate his death. But the world of Swiss watchmaking is guarded and secretive, and before she realizes it, Agnes may be walking straight into the path of a killer.


About the Author

Tracee de Hahn is the author of the Agnes Lüthi mysteries, which were inspired by her years living in Switzerland. Prior to writing full time she practiced architecture and was head of university alumni relations at a major west coast university. Currently, she and her Swiss-architect husband live in southwest Virginia with their Jack Russell Terriers. She is a member of Sisters in Crime, International Thriller Writers and Mystery Writers of America.

 

Website https://traceedehahn.com/

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Swiss Restaurant Offers Insect Cooking Class, Forces Uncomfortable Comparison to Crustaceans

Insects are a sustainable and healthy food source, Bern’s Löscher restaurant explains.

A Swiss eatery has bugs on the brain, and they’re hoping that patrons will bite. As Travel + Leisure reports, The Löscher restaurant in Switzerland’s capital city, Bern, is now offering classes to instruct people how to cook with insects.

Aside from the initial “ick” factor, insects are a sustainable, protein-packed food source, and cultures around the world—from Central Africa to Asia and Latin America—eat the tiny critters. To enjoy the taste of bugs, we need to rethink our relationship with them, Löscher’s manager, Andrea Staudacher, told Swiss news outlet 20 Minuten, according to The Local. “We associate prawns with food but not grasshoppers. However the two animals are very similar,” Staudacher said.

Read the rest at Mental Floss 


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