Cooking with Fernet Branca
“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
1101719274
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
Cooking with Fernet Branca
“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
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
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Cooking with Fernet Branca
288
Cooking with Fernet Branca
288
18.0
In Stock
Product Details
| ISBN-13: | 9781609455774 |
|---|---|
| Publisher: | Europa Editions, Incorporated |
| Publication date: | 08/13/2019 |
| Pages: | 288 |
| Product dimensions: | 5.30(w) x 8.10(h) x 1.00(d) |
About the Author
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