May 3rd, 2024
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Three Blonde Mice by Jane Heller

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Also by Jane Heller:

Three Blonde Mice, August 2016
Paperback
Some Nerve, September 2006
Hardcover
An Ex to Grind, July 2006
Trade Size
Crystal Clear, June 2006
Paperback
Princess Charming, August 2005
Paperback (reprint)

Three Blonde Mice
Jane Heller

Diversion Books
August 2016
On Sale: August 2, 2016
244 pages
ISBN: 1682302857
EAN: 9781682302859
Paperback
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Mystery | Romance Erotica Sensual

THREE BLONDE MICE is bestselling author Jane Heller's long-awaited sequel to her much-loved women's fiction novel Princess Charming.

Elaine Zimmerman and her best friends Jackie Gault and Pat Kovecky venture to a farm in Litchfield, Connecticut. It’s been over a year since their last trip together, a Caribbean cruise aboard the Princess Charming, and after dealing with a murderous ex and his hit man, they’re yearning for a no-drama vacation this time. During their Cultivate Our Bounty Week, they and eight other guests will learn how to cook farm-to-table meals with Whitley’s artisan-in-residence, a renowned TV/restaurant chef named Jason Hill. Elaine, the jaded, neurotic narrator, is less than thrilled―especially because the program wasn’t supposed to include a surprise appearance by her former boyfriend Simon, who’s still the love of her life but can’t commit to her. What’s more, after milking a cow and making cheese, she stumbles on evidence that one of her fellow agritourists is out to murder Chef Hill at the resort’s Bounty Fest finale.

Is the killer among the freakishly fit Manhattan couple who takes their devotion to organic, hormone-free, non-GMO food to the point of obsession? The grandmother from Wisconsin who’s a groupie of the celebrity chef and follows him to every event? The mother and son from Palm Beach who bicker over whether he should give up his law practice to open his own restaurant? Three Blonde Mice serves up a crackling romance between Elaine and Simon, a twisty whodunit involving a screwball cast of suspects and a satire of current food fads and the farm-to-table chefs who perpetuate them.

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