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Cooking with Fernet Branca

Cooking with Fernet Branca

James Hamilton-Paterson
3.6/5 (1565 ratings)
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 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 misunderstandings brings this odd couple into ever closer and more disastrous proximity.

James Hamilton-Paterson's first novel, "Gerontius," won the Whitbread Award. He is an acclaimed author of nonfiction books, including "Seven-Tenths," "Three Miles Down," and "Playing with Water," He currently lives in Italy.
Language
English
Pages
288
Format
Paperback
Publisher
Europa
Release
April 16, 2021
ISBN
193337201X
ISBN 13
9781933372013

Cooking with Fernet Branca

James Hamilton-Paterson
3.6/5 (1565 ratings)
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 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 misunderstandings brings this odd couple into ever closer and more disastrous proximity.

James Hamilton-Paterson's first novel, "Gerontius," won the Whitbread Award. He is an acclaimed author of nonfiction books, including "Seven-Tenths," "Three Miles Down," and "Playing with Water," He currently lives in Italy.
Language
English
Pages
288
Format
Paperback
Publisher
Europa
Release
April 16, 2021
ISBN
193337201X
ISBN 13
9781933372013

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