Cooking with Fernet Branca by James Hamilton-Paterson

Cooking with Fernet Branca

James Hamilton-Paterson

If you have ever wondered what the 'extra' in 'extra virgin olive oil' really means then this is the book for you. Set in Tuscany it features a series of comic misunderstandings between two warring neighbours. They take turns to tell the story and you will soon learn not to trust either of them completely! Beautifully written and gently humorous this will give you a few hours of sheer pleasure.

Maj. Gen Sir Aubrey Lutterworth's 'Elements of Raj Cookery' (1887) would surely be on every insomniac's bedside table were it not so rare. He is full of cunning ways with fruit bats, python etc. and his recipes breathe a manly simplicity. 'With a sharp dhauji remove the paws of a medium-sized panda. Discard the animal. Soak the claws overnight in a crock of fresh tikkhu juice. In the monsoon months it will be found expedient to mount a guard since the smell of tikkhu fermenting is irresistible to both upland tiger and bamboo wolf.'

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