James Hamilton-Paterson 
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