Neil Flambé and the Marco Polo Murders by Kevin SylvesterNeil Flambé and the Marco Polo Murders by Kevin Sylvestersticker-burst

Neil Flambé and the Marco Polo Murders

byKevin SylvesterIllustratorKevin Sylvester

Paperback | October 28, 2014

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about

A teen chef detective has murder on his plate in this first book in The Neil Flambé Capers, a delicious blend of mystery, history, and top-notch cuisine.

Neil Flambé is a world-renowned chef and restaurant owner. He’s also a kid. And, in his spare time, Neil uses his super-sensitive nose to help the local police solve mysteries. But when some of the best chefs in town turn up dead, the crime scenes turn culinary.

The cops are stumped, and the only real clues are a mysterious smell and some equally mysterious notes that seem to have something to do with Marco Polo. As more chefs fall prey to the killer, Neil can’t imagine how things can get any worse—until he becomes the prime suspect!
Title:Neil Flambé and the Marco Polo MurdersFormat:PaperbackDimensions:320 pages, 7.62 × 5.12 × 1 inPublished:October 28, 2014Publisher:Simon & Schuster Books for Young ReadersLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1442446056

ISBN - 13:9781442446052

Reviews

Rated 4 out of 5 by from Fantastic! Kevin Sylvester's Neil Flambe and the Marco Polo Murders is a must-read for mystery lovers. Full of adventurous twists and turns, and a funny protagonist, this book will keep readers hooked by the first few pages. Suitable for ages 9 and up.
Date published: 2017-09-15
Rated 5 out of 5 by from Funny and Light I read this back in fifth grade and I loved it since. It's funny, witty and full of surprises. A great read for preteens.
Date published: 2017-01-29
Rated 5 out of 5 by from Great book My daughter loves this series!! Has re read this first book many times!!
Date published: 2016-12-29
Rated 5 out of 5 by from awesome first book! I loved reading it, the mystery was very enjoyable, and I like how this kid chef makes deductions from his sense of smell! The actual murder process was quite different, and the food in this book sounded absolutely delicious!
Date published: 2016-12-11
Rated 4 out of 5 by from cooking and murder can mix successfully The premise of a child prodigy chef who solves mysteries in his spare time sounded good and by the time I finished the first chapter I was hooked. Author Kevin Sylvester has created a complex, yet easily likable character in Neil Flambe. From his earliest years, young Neil showed an affinity for food and for it preparations. Now, at the age of fourteen, he owns a renown restaurant that is in high demand. On a contingency basis, he also helps the local police to solve various crimes where an acute sense of smell is an asset. When someone starts killing the top chefs in Vancouver, Detective Nakamura calls in Neil to sniff out the murderer. Not only does he sniff out a seemingly new scent at the scenes of the crimes, but the notes left on the victims lead him to research the Italian explorer Marco Polo. Neil is a complex character. At times he is definitely a fourteen year old, with limited social skills and big on self worth. Admittedly, he is a great chef and he doesn't let anyone forget it. I would recommend this book for any young reader who has an interest in food preparation. It would be a good selection for parents to read with their children. The author has a good sense of humour and has included lots of details to amuse adults such as the food related names of most of the characters. Yes, several people are murdered in this book, but the story does not linger on the bodies, rather it moves quickly to the food and spice scents that linger behind. I listened to the audio book as read by the author. 6 hours 17 minutes. #IndigoEmployee
Date published: 2016-12-05
Rated 3 out of 5 by from Alright Cute little series, good for a younger demographic but not really adequate for a light read.
Date published: 2016-11-06
Rated 5 out of 5 by from Amazing Best seires I have ever read
Date published: 2013-05-16

Read from the Book

Chapter One Salmon or Salmonella? Neil FlambÉ stood in his kitchen and took a deep breath. Was perfection too much to expect? he wondered. He spoke slowly into his phone. “Gunter, the salmon you sent me is just this side of rotten. I have twenty people expecting a fantastic fish dinner tonight. What they are not expecting is a side dish of FOOD POISONING!” The man on the other end of the call held the receiver away from his ear. He was Gunter Lund, a famous chef in his native Germany before burning out five years ago in a pitched battle with a stubborn batch of bierwurst sausages. He’d moved to Vancouver to escape the stress and had started his own seafood distribution business. But clients like FlambÉ made him wonder if it wasn’t time to go back to cooking. He felt a shot of pain in his stomach. His doctor had warned him about stress and ulcers. It’s not any fourteen-year-old who can talk to me in that tone of voice, he thought. That was certainly true, but Neil FlambÉ was not just any fourteen-year-old. He had his own restaurant, his own line of cooking pans, and his picture was on the front cover of the latest issue of CHEF! Magazine, under the headline “Is There Anything This Boy Can’t Cook?” Neil FlambÉ was a star. Another of FlambÉ’s talents? He could make an ordinary cell phone sound like a megaphone. “HELLO? GUNTER? Are you still there? I need a different fish!” Gunter wanted desperately to hang up. Instead he tried another approach. “Neil, please calm down. The man on the boat assured me that he caught the fish this morning.” “Floating on top of an oil slick?” Neil yelled. “Listen, I have the top food critics from all the major newspapers coming for dinner, as well as the Spanish ambassador. If I serve that toxic fish to my guests, it will KILL THEM!” “You’re exaggerating, Neil,” Lund said, struggling to stay calm. “It was fine when it left here. And it’s only a few minutes to your restaurant.” Neil took a loud breath, prepping for another assault on Gunter’s ears. “But if you insist,” Gunter continued quickly, deciding it was probably best just to give in, “I’ll send over another fish right away.” There was a short silence. “You’ll send two,” Neil said firmly. Gunter paused. His stomach had started to churn, and he knew he’d need to pop another antacid or five when he finally got off the phone. FlambÉ was one of his best—or at least one of his best-paying—customers. He’d fork over plenty for a good salmon. The only problem was that he was a royal pain in the zielscheibe: the rear end. Gunter rubbed his finger over his throbbing temple. “Yes, fine, two,” he said. The line clicked and FlambÉ was gone. “He doesn’t even say danke schÖn,” Gunter muttered angrily. He turned in his chair and yelled out the window to his partner RenÉe, who was sitting on the dock fixing her nets. “I need two fresh salmon right away!” Gunter shouted. “Still flipping, if you can find any like that.” He burped. “And bring me some antacids, too.” © 2010 Kevin Sylvester

Editorial Reviews

"This exuberant culinary mystery has the behind-the-scenes panache of Disney’s Ratatouille and is held together by a kid who is as cocky in the kitchen as Gordon Ramsay (whose blurb graces the cover!). Fourteen-year-old Neil FlambÉ is pretty much a failure when it comes to math, chemistry, and art, but he is a genius when applying those subjects to his own recipes at his celebrated Vancouver restaurant. Neil has got a superdeveloped olfactory sense, and the police call him “The Nose” while using him to sniff around crime scenes. The latest call to detect trace evidence involves a series of murders of Vancouver’s top chefs. Neil picks up an exotic chai spice mixture on the dead chefs’ lips and a baffling “something else” that he can’t quite put his nose on. The murders continue, and Neil himself, unable to solve the crimes, becomes the chief suspect. First published in Canada in 2010, this series starter is over-the-top fun and features an intriguing link to Marco Polo’s last voyage." — Booklist