1–What is the title of your latest release? THE SPICE MASTER AT BISTRO EXOTIQUE 2–What’s the “elevator pitch” for your new book? On the cusp of opening her flagship restaurant in Paris, an American chef faces disaster after disaster until she enlists the help of a wealthy spice master. Only caveat? She has to work with the woman’s infuriatingly talented (supremely handsome) and egotistical son. 3–How did you decide where your book was going to take place? I live in France—southwestern France, but my heart always leaps to Paris– it’s where I met my husband. 4–Would you hang out with your protagonist in real life? Yes. But only if we could belt out Taylor Swift songs while beating a hang drum and drinking red wine. (Um, I’m totally stealing this from the book.) 5–What are three words that describe your protagonist? Quirky. Feisty. Talented. 6–What’s something you learned while writing this book? I learned how to make the best coconut ice cream ever—the recipe is included in the book. 7–Do you edit as you draft or wait until you are totally done? I edit as I go along, which makes the writing process slower. I need those first lines, that…

FROM CHAPTER EIGHT: Real or Surreal Nicolas grabbed a glass of sparkling wine off one of the servers’ trays, the movement bringing me back to the present. At over six feet tall, he towered over me, intimidating. His perfectly disheveled chestnut hair blew in the breeze, as if he’d just rolled out of the sack with the blond. His eyes bored into mine, dark blue with a devilish twinkle. His trimmed beard highlighted a chiseled jawline. By the way his chin lifted, he knew he was good-looking and he appreciated being looked at. But I didn’t like the way he was looking at me—like a meal he wanted to devour. He raised his glass and said, “I’m thoroughly enchanted to meet the world’s most beautiful cooking face.” Wrong thing to say. My spine went rigid. “Believe me, I can carry my own pots and pans. Merci beaucoup.” “But you look so sweet and delicate,” he said, eyeing me up and down. I don’t know if it was my imagination working in overdrive, but his eyes seemed to hold a certain lascivious quality. Whether it was rude or not, I turned on my heel to walk away. “It was lovely to…

The Fall Recipe Potluck continues today with another delectable recipe and awesome new book to learn more about. Don’t forget to check the blog every day this week for more fun and opportunities to win books! You can see the previous post here: Day 1: SECOND CHANCE ON CYPRESS LANE by Reese Ryan *** When I wrote THE SECRET FRENCH RECIPES OF SOPHIE VALROUX, I’d stay awake at night, envisioning recipes and tasting the flavors. In the morning, I’d wake up hungry and I’d run to the store to gather the ingredients and then test whatever I’d come up with, not knowing how it would turn out. Thankfully, this recipe for a roasted squash soup did. And it was delicious! You can get fancy like chef Sophie and add in the lobster and parmesan crisps, but this soup is also warm, hearty, and nourishing all on its own. Veloute de Potimarron* with Flambeed Lobster Tails and a Parmesan Crisp Serves 8 to 10 for an entree (small bowl) or 4 to 6 for a main course Prep Time: 30 to 45 minutes Cook Time: 1.5 hours Equipment: parchment paper, baking sheet, large pot, cheese grater, kitchen scissors, food processor or…