Reviews

‘I opened this book with high expectations. They have been admirably fulfilled.  Here we have a stand alone thriller about two lonely people who pursue a relationship of monthly weekends together in remote spots.  Suddenly one of these two fails to get to the rendezvous-vous and the other realises how very limited her knowledge of her  companion is . . . Gradually the reader pieces together some of the facts as an atmosphere of rising tension envelops everything. The intelligent way Jay, Lisa and others plan their actions is enjoyable and the suspense of the tale is palpable.’

- MYSTERY PEOPLE

When Red is Black

Posted on Jan 24, 2007 in Uncategorized | No Comments

The crime writer I’m most enjoying at the moment is Andrea Camilleri, but Qui Xialong is a close second. As I said in my very first blog, I don’t read him for the (perfectly servicable) plot, but for his fascinating evocation of contemporary China and Shanghai in particular. WHEN RED IS BLACK is the third in the series. When a former member of the Red Guard is found dead, the roots of the crime lie in the cultural revolution and the long shadow it still casts over the present. I ought to admit an interest. We’ve got a family connection with China and spent some time in Guangzhou around four years ago. Like Shanghai it is a huge city where new buildings are going up at a staggering pace. The air pollution when we were there was stupendous – we had chest infections for weeks after we got back. The Shanghai of WHEN RED IS BLACK is also a city of extraordinary contrasts. Inspector Chen and his ‘little secretary’ go to drink at a retro bar called Golden Time Rolling Backwards, decorated in the style of 1930s Shanghai, while a month’s wages of a young man who has come to work in the city wouldn’t be enough for one karaoke night. As usual the incidental details are fascinating. A housewife is given a present of a live soft-shell turtle and thinks nothing of killing and gutting it herself and steaming it for dinner. A woman scrapes a living by shelling frozen shrimp by hand.

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