The Raw and the Cooked

Adventures of a Roving Gourmand

Nonfiction, Food & Drink, International, USA
Cover of the book The Raw and the Cooked by Jim Harrison, Grove Atlantic
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Jim Harrison ISBN: 9781555846480
Publisher: Grove Atlantic Publication: December 1, 2007
Imprint: Grove Press Language: English
Author: Jim Harrison
ISBN: 9781555846480
Publisher: Grove Atlantic
Publication: December 1, 2007
Imprint: Grove Press
Language: English

A cornucopia of culinary essays from “the Henry Miller of food writing. His passion is infectious” (Jeffrey A. Trachtenberg, The Wall Street Journal).
 
Jim Harrison was one of this country’s most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. For more than twenty years, he also wrote 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 Harrison’s legendary Smart and Esquire columns, to current works 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.
 
“[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

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

A cornucopia of culinary essays from “the Henry Miller of food writing. His passion is infectious” (Jeffrey A. Trachtenberg, The Wall Street Journal).
 
Jim Harrison was one of this country’s most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. For more than twenty years, he also wrote 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 Harrison’s legendary Smart and Esquire columns, to current works 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.
 
“[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

More books from Grove Atlantic

Cover of the book Dream Angus by Jim Harrison
Cover of the book Snap by Jim Harrison
Cover of the book The Boyfriend by Jim Harrison
Cover of the book Echo's Bones by Jim Harrison
Cover of the book The Mezzanine by Jim Harrison
Cover of the book Weight by Jim Harrison
Cover of the book City of Night by Jim Harrison
Cover of the book Double Happiness by Jim Harrison
Cover of the book Complete Works, Volume IV by Jim Harrison
Cover of the book C-Train and Thirteen Mexicans by Jim Harrison
Cover of the book The Six Wives of Henry VIII by Jim Harrison
Cover of the book Thunder Run by Jim Harrison
Cover of the book Heaven's Edge by Jim Harrison
Cover of the book Cockpit by Jim Harrison
Cover of the book A Killer in the Wind by Jim Harrison
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy