Book News I’m Really Jazzed About!

[photo of Kate]
My anemones are blooming this month, tricking me into thinking summer is still here. Yay!

• If you haven’t yet read my newest thriller, THE FIANCÉE, yet, I’d love you to give it a try. BookBub just called it an “unmissable summer page turner,” but it’s a worthy autumn thriller as well. Perfect to curl up with on a cool evening.

• Looking for a great book bargain? The Kindle edition of my 2019 thriller, HAVE YOU SEEN ME? is FREE, yes, free, if you have an Amazon Prime account. It’s all part of a special promotion. This book was an Amazon editors’ pick in the thriller category that year, a really special honor, and I think you’ll find it very suspenseful indeed.

• My 2017 thriller, THE SECRETS YOU KEEP, just went back for another printing, which couldn’t be sweeter, so thank you to all those who are keeping sales humming. And if you haven’t read it? Now’s the perfect time.

What I’m Reading/Watching:

We Were Never Here
by Andrea Bartz

Emily and Kristin seem to be having the perfect vacation in Chile until, well, things go horribly and deadly wrong. BookPage calls it an eerie psychological thriller . . . with alluring locales [and] Hitchcockian tension.” My heart started pounding during the first chapter and never stopped. Granted, the ending seemed a bit far-fetched to me, and there’s one aspect about the end I still don’t understand, but that didn’t prevent me from really enjoying the book.

PBS and Amazon

A friend turned me on to this quiet but compelling UK procedural about London detectives who take on cold cases of disappearance and murder. Gripping–and there are several seasons to watch.

What I’m Cooking

[photo: recipe]

One of my biggest goals in life has been to make entertaining easier–so I spend more time at the table with my guests and less time in a hot, sticky kitchen. A strategy that I’ve benefited from is preparing dessert in advance, especially this fantastic olive oil cake. It’s a cinch, basically fail-proof, and so moist you won’t believe it. I make it up to six months in advance, divide in half, pop in the freezer and then thaw either half or the whole thing depending on the number of guests I’ve invited. I like to top with berries or peaches and whip cream.

Until next month,

Kate White