9781933372013

Cooking with Fernet Branca

Hamilton-Paterson, James

ISBN 10: 193337201X / 1-933372-01-X
ISBN 13: 9781933372013
Publisher: Europa Editions
Publication Date: 2005
Binding: Softcover
About this title:
Synopsis:

"A playful book, full of fun and games. There is so much pleasure to be had from Hamilton-Paterson's delight in language and wicked way with unreliable narrators. . . . The book's effect is achieved almost entirely through the comic magnetism of a single character."-The Times Literary Supplement

"A skillful, highly original writer. . . . The elegant language, witty asides and vivid observations are memorable."-The Literary Review

"I'm bowled over by the sheer imaginative brilliance of the man."-Barry Humphries

"I love his elegant and intensely evocative style: strangeness lifts off his pages like a rare perfume."-J.G. Ballard

"A work of comic genius."-The Independent

"A wonderfully rich alloy of sub-Wildean witticisms and nonsense, Cooking with Fernet Branca had me laughing out loud and uproariously."-Ian Thomson, Sunday Telegraph

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 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.


About the Author:
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.

"About this title" may belong to another edition of this title.
 

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Book Description: Europa Editions, United States, 2005. Paperback. Book Condition: New. 206 x 132 mm. Language: English Brand New Book. A playful book, full of fun and games. There is so much pleasure to be had from Hamilton-Paterson s delight in language and wicked way with unreliable narrators. . . . The book s effect is achieved almost entirely through the comic magnetism of a single character. - The Times Literary Supplement A skillful, highly original writer. . . . The elegant language, witty asides and vivid observations are memorable. - The Literary Review I m bowled over by the sheer imaginative brilliance of the man. -Barry Humphries I love his elegant and intensely evocative style: strangeness lifts off his pages like a rare perfume. -J.G. Ballard A work of comic genius. - The Independent A wonderfully rich alloy of sub-Wildean witticisms and nonsense, Cooking with Fernet Branca had me laughing out loud and uproariously. -Ian Thomson, Sunday Telegraph 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 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. Bookseller Inventory # AAS9781933372013

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Hamilton-Paterson, James
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Book Description: Europa Editions, United States, 2005. Paperback. Book Condition: New. 206 x 132 mm. Language: English Brand New Book. A playful book, full of fun and games. There is so much pleasure to be had from Hamilton-Paterson s delight in language and wicked way with unreliable narrators. . . . The book s effect is achieved almost entirely through the comic magnetism of a single character. - The Times Literary Supplement A skillful, highly original writer. . . . The elegant language, witty asides and vivid observations are memorable. - The Literary Review I m bowled over by the sheer imaginative brilliance of the man. -Barry Humphries I love his elegant and intensely evocative style: strangeness lifts off his pages like a rare perfume. -J.G. Ballard A work of comic genius. - The Independent A wonderfully rich alloy of sub-Wildean witticisms and nonsense, Cooking with Fernet Branca had me laughing out loud and uproariously. -Ian Thomson, Sunday Telegraph 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 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. Bookseller Inventory # AAS9781933372013

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