“A Cook on the Run,” by Paul Sorgule (Provided photo — Howard Riley)

That is the title of a recent book by Chef Paul Sorgule.

It is serious, intelligent and shrewd. Do yourself a favor and run — don’t walk — to the Book Nook and get yourself a copy.

This is no tourist trip; the story is about a cook on the lam after “being in the wrong place at the wrong time.” He accidently comes upon a drug cartel caper while a chef at one of New York City’s most exclusive clubs.

We follow the main man, Steve Wilson, as he becomes an FBI informant, turns his life upside down and flees to Europe with an entire new identity.

I have never written a book review but I read quite a bit. However, one has to be careful not to give away the entire plot. Paul Sorgule has been to every location in the book. He not only has talked the talk but has walked the walk in every site he writes about.

Mentioning a village in France, he came up with the following line that I love:

“The next morning I woke to the bells of Saint-Sulpice, a church dating back to the 13th century and still in use” and while in Italy he observes:

“The castle was built in the 13th century and became a fortified hamlet and haven for political figures of the day. It was surrounded by 600 hectares of dense forest, vineyards and olive groves overlooking the Val di Chiana, a valley of beautiful villages, rich soil and interesting people.”

How about this assignment for two apprentice cooks — “on task poaching and peeling peaches, making stocks and reducing them for various sauces, pickling leeks and proteins.”

Now I know how to fix a leak, but you are looking to a dude whose idea of a gourmet meal is a cheeseburger and fries, and believe me, I have never tried to peel a peach.

I am fascinated and a little bit suspicious of how Paul knows so much about the FBI witness protection program. So again, if one looks at most of the other events in the book, Paul has been there, done that.

How about this line? “When you hear from me, walk into your office, grab your overnight bag, don’t say a word to anyone else, walk out the back door and look for Kyle who will be in a black Escalade …”

When I am into a book, as with “A Cook on the Run,” I am there with the main character, following him and seemingly taking part in every adventure.

Dear reader: You will travel to some of the best restaurants in the world and end up having the famous apple pie and coffee at the Noon Mark Diner in Keene.

A brief from the author’s back page bio:

“Paul Sorgule is a seasoned chef, culinary educator, and restaurant industry consultant with more than 50 years engaged in those fields. He held positions as executive chef, food and beverage director, and educator, as well as dean of culinary arts and vice president of education at two prominent colleges.”