Guest Author Kate Carlisle with Asian Chicken Salad
Kate Carlisle is the
New York Times bestselling author of the Bibliophile Mystery series, which
launched in 2009 with HOMICIDE IN HARDCOVER. The latest Bibliophile Mystery is
ONE BOOK IN THE GRAVE (Bibliophile Mystery book 5). The Bibliophile Mystery
series follows book restoration expert Brooklyn Wainwright as she attempts to
restore classic texts to their former glory, and to solve the contemporary
murders that are linked to each book.
Thank you so much for allowing me to visit Mystery Lovers
Kitchen again! As always, I’m wildly intimidated by having a blog full of cooks
judge me based on my recipe. It tastes good, I promise, but please, judge me
based on ONE BOOK IN THE GRAVE, the latest book of my Bibliophile Mystery
series. I’m much more comfortable being evaluated based on my mystery novels
than I am based upon my kitchen prowess.
I only love cooking as a spectator sport. An armchair head
chef, if you will. My true sport is eating, and I’m a champ. Wherever I travel,
I find delicious food.
San Francisco is one of my favorite cities in the world,
which is why I chose to set the Bibliophile Mystery series there. I love
heading north to “do research.” (That’s what we call it these days. I love my
life!) One of the greatest things about San Francisco is its multicultural
atmosphere. The whole world is in that one city.
Chinatown is one of the most well known neighborhoods. If
you haven’t been there, you really need to go. You turn a corner, and suddenly,
you feel like you’re in Asia. Vibrantly colored silk kimonos hang from clothes
racks along the sidewalk. Elegant and whimsical figurines peek out at you from
behind delicate ceramic vases in the window displays you pass. And the food!
Oh, the food! The Asian restaurants in SFO are the best in the country. Which
is why you’ll never find a salad on the menu that uses bottled teriyaki sauce.
But hey, it’s good!
Asian Chicken Salad ala Kate Carlisle
½ head of
cabbage, sliced thin
½ C bottled
teriyaki sauce
1 C cooked
chicken, chopped
1 stalk
celery, chopped
2 large
carrots, shredded
4 green
onions, julienned
Mix together all the ingredients, then sprinkle with sesame seeds. Serve cold. Even better if you make it an hour or two ahead.
Have you ever been to San Francisco, or to another city with a
Chinatown? What’s your favorite thing to order when you go to an Asian
restaurant? Are you pro-sushi or anti-?
By the way, I’m holding a contest
right now on my website. Two lucky members of my mailing list will win this
513-piece jigsaw puzzle featuring the beautiful cover of ONE BOOK IN THE GRAVE!
Visit www.katecarlisle.com and join the mailing list for your chance to win!
Visit www.katecarlisle.com and join the mailing list for your chance to win!
