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Cooking With Fernet Branca
by James Hamilton-Paterson


Overview - "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.  Read more...


 
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More About Cooking With Fernet Branca by James Hamilton-Paterson
 
 
 
Overview
"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.

 
Details
  • ISBN-13: 9781933372013
  • ISBN-10: 193337201X
  • Publisher: Europa Editions Inc
  • Publish Date: September 2005
  • Page Count: 281
  • Dimensions: 0.75 x 7.5 x 8.25 inches
  • Shipping Weight: 0.7 pounds


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Books > Fiction > Literary

 
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