The Raw and the Cooked

The Raw and the Cooked

Adventures of A Roving Gourmand

Book - 2001
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Jim Harrison is one of this country's most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. For more than twenty years, he has also been writing some of the best essays on food around, now collected in a volume that caused the Santa Fe New Mexican to exclaim: "To read this book is to come away convinced that Harrison is a flat-out genius -- one who devours life with intensity, living it roughly and full-scale, then distills his experiences into passionate,opinionated prose. Food, in this context, is more than food: It is a metaphor for life." From his legendary Smart and Esquire columns, to present-day pieces including a correspondence with French gourmet Gerard Oberle, fabulous pieces on food in France and America for Men's Journal, and a paean to the humble meatball, The Raw and the Cooked is a nine-course meal that will satisfy every appetite.

"Our 'poet laureate of appetite' [Harrison] may be, but the collected essays here reflect much more." -- John Gamino, The Dallas Morning News

"[A] culinary combo plate of Hunter S. Thompson, Ernest Hemingway, Julian Schnabel, and Sam Peckinpah...." -- Jane and Michael Stern, The New York Times Book Review

"Jim Harrison is the Henry Miller of food writing. His passion is infectious." -- Jeffrey Trachtenberg, The Wall Street Journal
Publisher: New York : Grove Press, c2001
Edition: 1st ed
ISBN: 9780802139375
080213937X
9780802116987
0802116981
Characteristics: viii, 271 p. ; 24 cm
Additional Contributors: Grove Press

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