Now available in paperback--"To read Kelby's novel is, in its own words, to 'fall into a dream, a flying dream.' To paraphrase and summarize such fine spun fiction must inevitably be as inadequate as any attempt to retell your most amazing dream the morning after." --New York Times Book Review Scented by chocolate and haunted by war, this compelling novel of dark miracles and angelic visitations offers up a distinctly imaginative new voice in fiction. Marie Claire is a young French Jew in a Nazi-occupied Belgian town, cared for by her grandmother, who cultivates flowers. A...
Now available in paperback--"To read Kelby's novel is, in its own words, to 'fall into a dream, a flying dream.' To paraphrase and summarize such fine...
From that first story idea to publication and beyond, being a novelist is an evolving process. The Constant Art of Being a Writer helps you discover the mindset and skills you need to confidently approach each aspect of writing and publishing.
Award-winning novelist and short story writer N.M. Kelby explores core fiction writing techniques like idea generation, outlining, character development, and the use of black comedic moments and magic realism, as well as essential business-related topics like getting an...
The Fiction Writer's Guide to Creative Success
From that first story idea to publication and beyond, being a novelist is an evolving p...
Auguste Escoffier (1846-1935) was the unparalleled French chef whose impact on restaurants and high cuisine is still with us. He was also a complicated man--kind yet imperious, food obsessed yet rarely hungry, capable of great passion and inscrutable reserve. In this lushly imagined new novel, N. M. Kelby transports us into Escoffier's private world, weaving a sensual story of food and longing, war and romance.
The novel opens near the end of Escoffier's life, as he writes his memoirs. He has witnessed a tumultuous sweep of history from a unique position, and he recounts his days as...
Auguste Escoffier (1846-1935) was the unparalleled French chef whose impact on restaurants and high cuisine is still with us. He was also a complic...
