By Kat Martin One of the questions people continue to ask me is how I managed to change from writing Historical novels to writing Contemporary Romantic Suspense. I have to say it’s never easy to do. Publishers are not risk takers. They always want to take the safe road. It’s easier for them to sell… Read More
Bestselling author Kat Martin is a graduate of the University of California at Santa Barbara where she majored in Anthropology and also studied History. Currently residing with her Western-author husband, L. J. Martin, in Missoula, Montana, Kat has written sixty-eight Historical and Contemporary Romantic Suspense novels. More than sixteen million copies of her books are in print and she has been published in twenty foreign countries. Kat is currently at work on her next Romantic Suspense.
Kat Martin is giving away a chance to win a KINDLE FIRE, 7" Display, Wi-Fi, 8 GB and 3 of my books in Kindle format: INTO THE FURY, INTO THE WHIRLWIND, INTO THE FIRESTORM, to CELEBRATE the release of BEYOND DANGER. Contest runs through February 28, 2018.
Kat Martin is giving away a chance to win a KINDLE FIRE, 7" Display, Wi-Fi, 8 GB and the following three books in Kindle format: INTO THE FURY, INTO THE WHIRLWIND, INTO THE FIRESTORM, to CELEBRATE the release of BEYOND DANGER. Contest runs through February 28, 2018
by Kat Martin I’ve always been a plot-oriented writer, which can be a boon or a burden. When I came up with the idea to write three books set in Alaska, I knew immediately knew I wanted the stories to revolve around three brothers. I had written about the Raines brothers when I began my… Read More
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Absinthe…the seductive killer sweet of Gilded Age New Orleans
Greetings! During the frosty, dark nights of December, I always crave killer sweets. Sweets like chocolate marshmallow fudge. And glazed gingerbread. And cinnamon-sugared crullers. And as I write the sequel to Fanny Newcomb and the Irish Channel Ripper—which takes place in 1889 New Orleans—I’ve been lusting after that city’s most popular killer sweet: creamy pecan… Read More