Cooking with Fernet Branca

Cooking with Fernet Branca

3.61 (1,263 ratings by Goodreads)

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"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.
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Product details

  • Paperback | 281 pages
  • 132.1 x 205.7 x 25.4mm | 317.52g
  • New York, NY, United States
  • English
  • 193337201X
  • 9781933372013
  • 238,851

About James Hamilton-Paterson

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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Rating details

1,263 ratings
3.61 out of 5 stars
5 23% (288)
4 35% (447)
3 27% (337)
2 10% (131)
1 5% (60)
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