Cooking with Fernet Branca
Description
"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 TimesProduct Details
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About the Author
James Hamilton-Patterson 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.
Reviews
Praise for Cooking with Fernet Branca
"I've never laughed so hard. Giving good-natured belly aching laughter is a real gift. Thank you James Hamilton-Paterson." --Chelsea Clinton, Entertainment Weekly
". . . a bagatelle of a book, a sex romp with recipes, a weekend getaway for the mind." --Dwight Garner, The New York Times
"The fun is in Hamilton-Paterson's offhand observations and delicate touch in handling his two unreliable misfits as they find each other--and there's lots of it." --Publishers Weekly
"Though Cooking with Femet Branca sounds like the title of an offbeat cookbook, it is, in fact, a devilishly funny novel, complete with stomach-turning recipes." --Gastronimica
