Cooking with Fernet Branca (Paperback)

By James Hamilton-Paterson

Europa Editions, 9781933372013, 281pp.

Publication Date: September 1, 2005

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Description

"Provokes the sort of indecorous involuntary laughter that has more in common with sneezing than chuckling. Imagine a British John Waters crossed with David Sedaris."--The New York Times

Gerald Samper, an effete English snob, has his own private hilltop in Tuscany where he wiles away his time working as a ghostwriter for celebrities and inventing wholly original culinary concoctions--including ice cream made with garlic and the bitter, herb-based liqueur of the book's title. Gerald's idyll is shattered by the arrival of Marta, on the run from a crime-riddled former Soviet republic. A series of hilarious misunderstands brings this odd couple into ever closer and more disastrous proximity.


About the Author

James Hamilton-Paterson lives and works in Italy. He is the author of several novels, including Loving Monsters and Gerontius, winner of the Whitbread Best First Novel Award in 1989, a collection of essays dedicated to the lost grandeur of the sea entitled Seven-Tenths, and several non-fiction books including America's Boy, a study of Ferdinand Marcos and the Philippines. He is also the author of two books of poetry and a regular contributor to Granta.
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