Summer Desserts: the classic story from the queen of romance that you won’t be able to put down

Summer Desserts: the classic story from the queen of romance that you won’t be able to put down
Nora Roberts

THE INTERNATIONAL BESTSELLING AUTHOR‘The most successful novelist on Planet Earth’ – Washington PostBlake Cocharan knew exactly who he wanted to recreate the restaurant of his prestigious Philadelphia flagship hotel…Summer Lyndon is the creator of fabulous desserts, she flies around the world cooking for the rich and famous, always satisfying every expectation. She relishes her freedom but the challenge Blake offers tempts her.Staying in one place for a whole year will be new for Summer, but she knows the tall, dark and handsome steamroller that is Blake will spice up the experience and, for once, she isn’t sure what the grand finale will be.Nora Roberts is a publishing phenomenon; this New York Times bestselling author of over 200 novels has more than 450 million of her books in print worldwide.Praise for Nora Roberts‘A storyteller of immeasurable diversity and talent’ Publisher’s Weekly‘You can’t bottle wish fulfilment, but Nora Roberts certainly knows how to put it on the page.’ New York Times‘Everything Nora Roberts writes turns to gold.’ Romantic Times.‘Roberts’ bestselling novels are… thoughtfully plotted, well-written stories featuring fascinating characters.’ USA Today

Summer Desserts

Nora Roberts

www.millsandboon.co.uk (http://www.millsandboon.co.uk)

Could a cordon bleu chef be a junk-food addict? The more Blake Cocharan learned about Summer Lyndon, dessert chef extraordinaire, the more intrigued he became—and the more determined he was to hire her. Blake wanted the Best, and Summer looked extremely good to him. Her superb credentials were icing on the cake.

Summer was accustomed to traveling around the world, creating the perfect ending to perfect meals. But Blake had a unique appeal. Summer found herself responding to the challenge, both professionally…and personally… For the first time, Summer was planning a meal from start to finish—and creating a perfect ending all her own.

To Marianne Shock,

for the cheerful and clever last-minute help.

Contents

Chapter One

Chapter Two

Chapter Three

Chapter Four

Chapter Five

Chapter Six

Chapter Seven

Chapter Eight

Chapter Nine

Chapter Ten

Chapter Eleven

Chapter Twelve

Chapter One

Her name was Summer. It was a name that conjured visions of hot petaled flowers, sudden storms and long, restless nights. It also brought images of sun-warmed meadows and naps in the shade. It suited her.

As she stood, hands poised, body tensed, eyes alert, there wasn’t a sound in the room. No one, absolutely no one, took their eyes off her. She might move slowly, but there wasn’t a person there who wanted to chance missing a gesture, a motion. All attention, all concentration, was riveted upon that one slim, solitary figure. Strains of Chopin floated romantically through the air. The light slanted and shot through her neatly bound hair—rich, warm brown with hints and tints of gold. Two emerald studs winked at her ears.

Her skin was a bit flushed so that a rose tinge accented already prominent cheekbones and the elegant bone structure that comes only from breeding. Excitement, intense concentration, deepened the amber flecks that were sprinkled in the hazel of her eyes. The same excitement and concentration had her soft, molded lips forming a pout.

She was all in white, plain, unadorned white, but she drew the eye as irresistibly as a butterfly in full, dazzling flight. She wouldn’t speak, yet everyone in the room strained forward as if to catch the slightest sound.

The room was warm, the smells exotic, the atmosphere taut with anticipation.

Summer might have been alone for all the attention she paid to those around her. There was only one goal, one end. Perfection. She’d never settled for less.

With infinite care she lifted the final diamond-shape and pressed the angelica onto the Savarin to complete the design she’d created. The hours she’d already spent preparing and baking the huge, elaborate dessert were forgotten, as was the heat, the tired leg muscles, the aching arms. The final touch, the appearance of a Summer Lyndon creation, was of the utmost importance. Yes, it would taste perfect, smell perfect, even slice perfectly. But if it didn’t look perfect, none of that mattered.

With the care of an artist completing a masterpiece, she lifted her brush to give the fruits and almonds a light, delicate coating of apricot glaze.

Still, no one spoke.

Asking no assistance—indeed, she wouldn’t have tolerated any—Summer began to fill the center of the Savarin with the rich cream whose recipe she guarded jealously.

Hands steady, head erect, Summer stepped back to give her creation one last critical study. This was the ultimate test, for her eye was keener than any other’s when it came to her own work. She folded her arms across her body. Her face was without expression. In the huge kitchen, the ping of a pin dropped on the tile would have reverberated like a gunshot.

Slowly her lips curved, her eyes glittered. Success. Summer lifted one arm and gestured rather dramatically. “Take it away,” she ordered.

As two assistants began to roll the glittering concoction from the room, applause broke out.

Summer accepted the accolade as her due. There was a place for modesty, she knew, and she knew it didn’t apply to her Savarin. It was, to put it mildly, magnificent. Magnificence was what the Italian duke had wanted for his daughter’s engagement party, and magnificence was what he’d paid for. Summer had simply delivered.

“Mademoiselle.” Foulfount, the Frenchman whose specialty was shellfish took Summer by both shoulders. His eyes were round and damp with appreciation. “Incroyable.” Enthusiastically, he kissed both her cheeks while his thick, clever fingers squeezed her skin as they might a fresh-baked loaf of bread. Summer broke out in her first grin in hours.

“Merci.” Someone had opened a celebratory bottle of wine. Summer took two glasses, handing one to the French chef. “To the next time we work together, mon ami.”

She tossed back the wine, took off her chef’s hat, then breezed out of the kitchen. In the enormous marble-floored, chandeliered dining room, her Savarin was even now being served and admired. Her last thought before leaving was—thank God someone else had to clean up the mess.

Two hours later, she had her shoes off and her eyes closed. A gruesome murder mystery lay open on her lap as her plane cruised over the Atlantic. She was going home. She’d spent almost three full days in Milan for the sole purpose of creating that one dish. It wasn’t an unusual experience for her. Summer had baked Charlotte Malakoff in Madrid, flamed Crêpes Fourée in Athens and molded île Flottante in Istanbul. For her expenses, and a stunning fee, Summer Lyndon would create a dessert that would live in the memory long after the last bite, drop or crumb was consumed.

Have wisk, will travel, she thought vaguely and smiled through a yawn.

She considered herself a specialist, not unlike a skilled surgeon. Indeed, she’d studied, apprenticed and practiced as long as many respected members of the medical profession. Five years after passing the stringent requirements to become a cordon bleu chef in Paris, the city where cooking is its own art, Summer had a reputation for being as temperamental as any artist, for having the mind of a computer when it came to remembering recipes and for having the hands of an angel.

Summer half dozed in her first-class seat and fought off a desperate craving for a slice of pepperoni pizza.

She knew the flight time would go faster if she could read or sleep her way through it. She decided to mix the two, taking the light nap first. Summer was a woman who prized her sleep almost as highly as she prized her recipe for chocolate mousse.

On her return to Philadelphia, her schedule would be hectic at best. There was the bombe to prepare for the governor’s charity banquet, the annual meeting of the Gourmet Society, the demonstration she’d agreed to do for public television…and that meeting, she remembered drowsily.

What had that bird-voiced woman said over the phone? Summer wondered. Drake—no, Blake—Cocharan. Blake Cocharan, III of the Cocharan hotel chain. Excellent hotels, Summer thought without any real interest. She’d patronized a number of them in various corners of the world. Mr. Cocharan the Third had a business proposition for her.

Summer assumed that he wanted her to create some special dessert exclusively for his chain of hotels, something they could attach the Cocharan name to. She wasn’t averse to the notion—under the proper circumstances. And for the proper fee. Naturally she’d have to investigate the entire Cocharan enterprise carefully before she agreed to involve her skill or her name with it. If any one of their hotels was of inferior quality…

With a yawn, Summer decided to think about it later—after she’d met with The Third personality. Blake Cocharan, III, she thought again with a sleepily amused smile. Plump, balding, probably dyspeptic. Italian shoes, Swiss watch, French shirts, German car—and no doubt he’d consider himself unflaggingly American. The image she created hung in her mind a moment, and bored with it, she yawned again—then sighed as the idea of pizza once again invaded her thoughts. Summer tilted her seat back farther and determinedly willed herself to sleep.

Blake Cocharan, III sat in the plush rear seat of the gunmetal-gray limo and meticulously went over the report on the newest Cocharan House being constructed in Saint Croix. He was a man who could scoop us a mess of scattered details and align them in perfect, systematic order. Chaos was simply a form of order waiting to be unjumbled with logic. Blake was a very logical man. Point A invariably led to point B, and from there to C. No matter how confused the maze, with patience and logic, one could find the route.