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Cooking with Fernet Branca - cover

Cooking with Fernet Branca

James Hamilton-Paterson

Publisher: Europa Editions

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Summary

“A very funny sendup of Italian-cooking-holiday-romance novels” (Publishers Weekly). 
 
Gerald Samper, an effete English snob, has his own private hilltop in Tuscany where he whiles 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 known as Fernet Branca. But Gerald’s idyll is about to be shattered by the arrival of Marta, on the run from a crime-riddled former Soviet republic, as a series of misunderstandings brings this odd couple into ever closer and more disastrous proximity . . . 
 
“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
Available since: 09/01/2005.
Print length: 312 pages.

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