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My mystery novel An Appetite for Violets takes the reader on a gastronomic journey through Europe in the 1700s, in the company of a feisty young cook. When writing it, I visualized the movie so often that my copy of screenwriter Robert McKee’s Story fell to pieces from daily use.Visit Martine Bailey's website, Facebook page, and Twitter perch.
Forget the casting, my first question is: who is going to make the food? In this movie the food has to be the beautiful, from the health foods served at that newly invented Parisian phenomenon – the ‘Restaurant’ - to the vast sugar temples created for banquets and even a life-size figure made of marzipan. I studied historic food with TV consultant Ivan Day, who created the food for P D James’s Pride & Prejudice inspired Death Comes to Pemberley, so Ivan heads my team.
My heroine, Biddy Leigh is a sharp, warm-hearted cook, torn from her English country house kitchen to travel (and cook) her way to Italy. I’d give her role to earthy and naturalistic...[read on]
My Book, The Movie: An Appetite for Violets.