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Hamilton Paterson, J: Cooking with Fernet Branca

LONGLISTED FOR THE MAN BOOKER PRIZE 2004
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
Portrait
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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Einband Taschenbuch
Seitenzahl 304
Erscheinungsdatum 01.03.2005
Sprache Englisch
ISBN 978-0-571-22706-8
Verlag Faber & Faber
Maße (L/B/H) 177/111/19 mm
Gewicht 172
Buch (Taschenbuch, Englisch)
6,98
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Hamilton Paterson, J: Cooking with Fernet Branca

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