The Wings Of The Sphinx by Andrea CamilleriThe Wings Of The Sphinx by Andrea Camilleri

The Wings Of The Sphinx

byAndrea CamilleriTranslated byStephen Sartarelli

Paperback | December 29, 2009

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Food, love, and murder—Sicilian style—in the gripping eleventh installment of The New York Times bestselling Montalbano mystery series.

Things are not going well for Inspector Salvo Montalbano. His relationship with Livia is once again on the rocks and—acutely aware of his age—he is beginning to grow weary of the endless violence he encounters. Then a young woman is found dead, her face half shot off and only a tattoo of a sphinx moth giving any hint of her identity. The tattoo links her to three similarly marked girls-all victims of the underworld sex trade-who have been rescued from the Mafia night-club circuit by a prominent Catholic charity. The problem is, Montalbano's inquiries elicit an outcry from the Church and the three other girls are all missing.
Andrea Camilleri's Montalbano mystery series, bestsellers in Italy and Germany, has been adapted for Italian television and translated into German, French, Spanish, Portuguese, Greek, Japanese, Dutch, and Swedish. He lives in Rome.Stephen Sartarelli lives in upstate New York.
Title:The Wings Of The SphinxFormat:PaperbackDimensions:240 pages, 7.75 × 5.04 × 0.65 inPublished:December 29, 2009Publisher:Penguin Publishing GroupLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0143116606

ISBN - 13:9780143116608


Rated 3 out of 5 by from Inspector Montalbano #11 Always a good time when I read an Andrea Camilleri book. “Wings of the Sphinx” is fast paced, filled with the wit and humour of the previous books in the series. Montalbano continues to be rough and tough…good at solving crimes but not so good at managing his own personal life. In this series installment Montalbano investigates the murder of a young Russian woman involved in the underworld sex trade. Perhaps my favourite part of the book…a recipe for “Mpanata di Maiali: Poach a head of cauliflower in salted water, remove it when still slightly firm, and chop it into large chunks. Then season it in a skillet after you have sautéed a small onion, thinly sliced, in olive oil in the same pan. In another pan, fry up a piece of fresh sausage, and the moment it turns golden, cut it into small disks no more than an inch wide, removing the skin. Add the cauliflower to the pan with the sausage bits and oil, adding a few potatoes sliced into thin, transparent disks, some chopped black olives, salt, and spices. Stir this assortment well. Knead some leavened bread dough into a broad, flat disk and mold this into a cake tin with a tall rim; fill this with the mixture and cover with another round sheet of dough, kneading the edges together. Spread lard over the upper parts and put the tin into a very hot oven. Remove it as soon as it turns golden brown (but this will take half an hour or so).”
Date published: 2013-06-29

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