Press: Tangerine Tree Press (December 24, 2010)
Author Name:Brooks, Peter S.
In the spring of 1977, Aurélie Pêguissoux, blind map maker, astrologer, and collector of twin towns, sets off on the train from Paris to Brittany, with her Braille books, tactile Scrabble kit, and cello, on a journey to rediscover a world she lost with her sight.
Dafydd, a Welsh film-maker, is reluctantly searching for his missing brother, with only a trail of cryptic postcards as clues to his whereabouts.
After a chance encounter in Dinard, the two set out to decipher the messages on the cards, unaware of a web of coincidence connecting them and the outcome of their quest to a group of strangers converging on Newquay, Dinard's twin town.
The Alchemy of Chance is a mystery of the heart, a culinary road trip, and a celebration of the beautiful, impossible order that shapes our lives and makes the results of even our simplest actions unknowable.
From the Back Cover
"I don't read much Francophile literature - soft-focused Frenchness makes me mutter - but Peter Brooks writes a France that I recognize.
His Paris is noisily Parisian.
His Brittany is blown through with sharp, salty air and the smells of seafood.
His Loire is all liquid light and the still, strange atmosphere of that river....
'Alchemy' is full of light, life and heart.
There's also a small sprinkling of magic in there.
It's one of those novels that leave me smiling at the world a little more.
Caroline Scott, Lot, France "The Alchemy of Chance" is a life-affirming romantic adventure into a world where the secret poetry of synchronicity is a constant guide and companion.
Glenn Haybittle, Florence, Italy Plain and simple prose delivering important ideas and enjoying the process.
I could smell the food, I could hear the thunk of the axe...
Accessible, readable, delicious.
Andrew Wright, Uckfield, East Sussex, England "The Alchemy of Chance" is a foodie's dream.
I loved the descriptions of the meals and wanted the food right out of Antoinette's kitchen - soft eggs in cream, simply grilled fillet of sole with lemon, and roast leg of lamb - so I cooked everything in the book, using local, seasonal ingredients, just as Peter's characters did.
A great read.
Janet Beck, Victoria, B.C.
About the Author
Born in London, travelled extensively, Peter S.
Brooks lives and works in Cardiff, Wales.
This is his first novel.
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