A Taste for Poison

‘This very splendid book is essentially a detailed primer on how to dispose of your enemies. … A winning mixture of hard science and true crime stories, is almost indecently entertaining.’ Daily Mail

‘Lively … Bradbury is an engaging, cheerful tour guide.’ New York Times Book Review

‘Captivating in its storytelling and just enough science for the geeks. A tremendously entertaining dip into the dark and compelling world of death.’ Professor Dame Sue Black, author of All That Remains: A Life in Death

‘We’ve all seen Colonel Mustard dead in the library from poisoning. Instead of telling us why, in this original and invigorating book, Neil Bradbury focuses on how, exploring the workings of crime from a scientific basis. Fascinating.’ Judith Flanders, author of The Invention of Murder

‘Neil Bradbury writes with wit, flair, and authority.’ Lindsey Fitzharris, bestselling author of The Butchering Art

‘An engrossing history of poisons, poisonings and poisoners. Alongside the very human stories of the people who fall victim to these deadly substances, it’s packed with quirky detail and easily digestible (pun intended) science.’ Kate Morgan, author of Murder: The Biography

‘Weaves jaw-dropping true stories and spellbinding histories behind the most infamous poisons.’ Lydia Kang, bestselling author of Quackery: A Brief History of the Worst Ways to Cure Everything

‘An unselfconsciously jaunty work of horror. Its stories may leave you eyeing your housemates and sniffing your coffee.’ Judy Melinek, M.D. and T.J. Mitchell, bestselling authors of Working Stiff

‘An accessible and fascinating study.’ Publishers Weekly starred review

‘Appealing to any true crime fan … genre-bending.’ Booklist

‘A frightening romp … fascinating, edifying, and terrifying.’ Library Journal

Dr. Neil Bradbury is Professor of Physiology and Biophysics at the Rosalind Franklin University of Medicine and Science, where he teaches and conducts research on genetic diseases. A full-time scientist and educator, Bradbury has won numerous awards for his unique approach to teaching physiology. He has presented his research around the world and authored more than 80 scientific articles and book chapters. Born in Manchester and educated in Britain, he currently lives in Illinois with his wife and two border collies. A Taste for Poison is his first book.