Cooking With Fernet Branca

James Hamilton-Paterson
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ISBN 9780571227068 Format Paperback
Published 03/03/2005 Length 304 pages

About Book


Cooking with Fernet Branca is a gleefully tasteless bad dream of modern Italy, told through the eyes of Gerald Samper - effete Englishman, culinary adventurer, and ghostwriter to the stars.

'Wickedly witty . . . Anyone who does not add this hilarious divertimento to their summer reading list should be put on a forced diet of Gerald's inimitable Alien Pie.' Michael Dibdin,Guardian

'A deliciously nasty farce set in [Hamilton-Paterson's] adopted Tuscany . . . Cooking with Fernet Branca had me laughing out loud and uproariously. All Tuscanites should read it, preferably over a plate of stewed otter chunks in lobster sauce.' Sunday Telegraph

'Larded with bitter satire and piquant wit, at the expense, often, of its readers and their dreams of Italy . . . I laughed out loud several times a chapter.' The Times

  • About James Hamilton-Paterson

    James Hamilton-Paterson is the author of the bestselling Empire of the Clouds, which was hailed as a classic account of the golden age of British aviation. He won a Whitbread Prize for his first novel, Gerontius, and among his many other celebrated books are Seven-Tenths, one of the finest books written in recent times about the oceans, the satirical trilogy that began with Cooking with Fernet Branca, and the autobiographical Playing With Water. Born and educated in England, he has lived in the Philippines and Italy and now makes his home in Austria.

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