Friend of the Devil

Inside the Book

Title: Friend of the Devil
Author: Mark Spivak
Publisher: Black Opal Books
Pages: 325
Genre: Culinary Thriller

In 1990 some critics believe that America’s most celebrated chef, Joseph Soderini di Avenzano, sold his soul to the Devil to achieve culinary greatness. Whether he is actually Bocuse or Beelzebub, Avenzano is approaching the 25^th anniversary of his glittering Palm Beach restaurant, Chateau de la Mer, patterned after the Michelin-starred palaces of Europe.

Journalist David Fox arrives in Palm Beach to interview the chef for a story on the restaurant’s silver jubilee. He quickly becomes involved with Chateau de la Mer’s hostess, unwittingly transforming himself into a romantic rival of Avenzano. The chef invites Fox to winter in Florida and write his authorized biography. David gradually becomes sucked into the restaurant’s vortex: shipments of cocaine coming up from the Caribbean; the Mafia connections and unexplained murder of the chef’s original partner; the chef’s ravenous ex-wives, swirling in the background like a hidden coven. As his lover plots the demise of the chef, Fox tries to sort out hallucination and reality while Avenzano treats him like a feline’s catnip-stuffed toy.

For More Information

• Friend of the Devil is available at Amazon.
• Pick up your copy at Barnes & Noble.
• Discuss this book at PUYB Virtual Book Club at Goodreads.

My Review

This is a funny book. So mission accomplished there. I was hoping this would be the outcome. So many times I have come across books where I was expecting them to be funny and they were not. This is amazing that this is Mr. Spivak's first fiction novel. Yet, you can tell that Mr. Spivak is an experienced writer. His wealth of knowledge with wine, spirits, food, restaurants, and culinary travel lends very nicely to this book. I was almost drooling from the descriptions of the food that chef Soderini di Avenzano would cook. It was as if I was sitting at the table being presented the food. Although as much as I found the chef to be an interesting person; it was actually David that I was more drawn to. Just his presence, voice, and persona are what had me intrigued. Well that and the fact that he was not so easily fooled by chef Soderini di Avenzano. If you are a fan of foodie books, comedy, or are just looking for a good book then you should check Friend of the Devil out. 

Mark Spivak is an award-winning author, specializing in wine, spirits, food, restaurants, and culinary travel. He was the wine writer for the Palm Beach Post from 1994-1999, and was honored by the Academy of Wine Communications for excellence in wine coverage “in a graceful and approachable style.” Since 2001 he has been the Wine and Spirits Editor for the Palm Beach Media Group, as well as the Food Editor for Palm Beach Illustrated; his running commentary on the world of food, wine and spirits is available at the Global Gourmet blog on www.palmbeachillustrated.com. His work has appeared in National Geographic Traveler, Robb Report, Men’s Journal, Art & Antiques, the Continental and Ritz-Carlton magazines, Arizona Highways and Newsmax. From 1999-2011 Spivak hosted Uncorked! Radio, a highly successful wine talk show on the Palm Beach affiliate of National Public Radio.

Spivak is the author of two non-fiction books:  Iconic Spirits: An Intoxicating History (Lyons Press, 2012) and Moonshine Nation: The Art of Creating Cornbread in a Bottle (Lyons Press, 2014). Friend of the Devil is his first novel. He is currently working on a political thriller set during the invasion of Iraq.
For More Information

• Visit Mark Spivak’s website.
• Connect with Mark on Facebook.

Book Excerpt:

Several years after the opening of Chateau de la Mer, the triumvirate of Avenzano, Walsh, and Ross appeared to be one big happy family, although there were rumors of strains in the relationship.

One night, at the height of the Festival of Champagne, there was an incident. Ross, a notorious womanizer, was sipping Cristal with a redhead at the restaurant’s corner table.

His wife slipped through the front door of the mansion, unannounced. Walking slowly through the dining room, past the Medieval memorabilia and dramatic cast-iron griffins, she strolled up to Ross’s table, took a revolver from her evening bag, and calmly shot him through the heart.

The ensuing chaos did more to establish Joseph Soderini di Avenzano in the American imagination than his designer pasta, his Bedouin stuffed poussin, his recipes transposed from Etruscan or Old Genoese, or his library of ten thousand cookbooks.

This was more than a good meal, after all. This was sex and death in Palm Beach. Even more intriguing was the chef’s refusal to comment on Ross after his death, except for informal and effusive eulogies in his famous baritone.

“Watch that Cristal,” David’s friend Bill Grimaldi told him before he left Manhattan to do an assigned story on the twenty-fifth anniversary of Chateau de la Mer. “It’s a killer.”