Herman Koch





Herman Koch

Author profile


born
in Arnhem, Netherlands
September 05, 1953

gender
male

website

genre


About this author

Herman Koch (1953) is known as a television producer and a writer. The book 'Het diner', published in 2009, was his breakthrough in the Netherlands. It was published in 17 countries. It was partly based on a true story involving a homeless woman named, María del Rosario Endrinal Petit, in Barcelona (Spain), in December 2005.

Koch was born in Arnhem, and later moved to Amsterdam. He studied Russian for some months, and lived in Finland for a while. Nowadays he is married to the Spanish Amalia, and has a son, Pablo (1994).



Average rating: 3.30 · 17,336 ratings · 3,226 reviews · 23 distinct works · Similar authors
The Dinner
by
3.3 of 5 stars 3.30 avg rating — 15,427 ratings — published 2009 — 42 editions
Zomerhuis met zwembad
3.43 of 5 stars 3.43 avg rating — 1,256 ratings — published 2011 — 9 editions
Red ons, Maria Montanelli
3.12 of 5 stars 3.12 avg rating — 197 ratings7 editions
Odessa Star: Roman
3.38 of 5 stars 3.38 avg rating — 94 ratings — published 2003 — 5 editions
Eten met Emma
2.8 of 5 stars 2.80 avg rating — 110 ratings — published 2000 — 4 editions
Denken aan Bruce Kennedy
3.09 of 5 stars 3.09 avg rating — 80 ratings — published 2005 — 3 editions
De ideale schoonzoon
2.93 of 5 stars 2.93 avg rating — 46 ratings — published 2010 — 3 editions
Korte geschiedenis van het ...
2.5 of 5 stars 2.50 avg rating — 44 ratings — published 2012 — 2 editions
Eindelijk oorlog
2.68 of 5 stars 2.68 avg rating — 25 ratings — published 1996 — 2 editions
Dingetje
3.0 of 5 stars 3.00 avg rating — 14 ratings — published 2001
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“When the conversation turns too quickly to films,I see it as a sign of weakness.”
Herman Koch

“... technically, just like with the rings of a tree or Carbon-14, it had to be possible to measure the passage of time by the melting of vanilla ice cream.”
Herman Koch, The Dinner

“The first thing that struck you about Claire’s plate was its vast emptiness. Of course I’m well aware that, in the better restaurants, quality takes precedence over quantity, but there are voids and then there are voids. The void here, that part of the plate on which no food at all was present, had clearly been raised to a matter of principle.
It was as though the empty plate was challenging you to say something about it, to go to the open kitchen and demand an explanation. ‘You wouldn’t even dare!’ the plate said, and laughed in your face.”
Herman Koch, The Dinner

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