The Raw and the Cooked: Adventures of a Roving Gourmand -- Jim Harrison

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, <i>The Raw and the Cooked</i> is a nine-course meal that will satisfy every appetite. <p/>Our 'poet laureate of appetite' [Harrison] may be, but the collected essays here reflect much more. -- John Gamino, <i>The Dallas Morning News</i> <p/>[A] culinary combo plate of Hunter S. Thompson, Ernest Hemingway, Julian Schnabel, and Sam Peckinpah.... -- Jane and Michael Stern, <i>The New York Times Book Review</i> <p/>Jim Harrison is the Henry Miller of food writing. His passion is infectious. -- Jeffrey Trachtenberg, <i>The Wall Street Journal</i><br><br><b>Author:</b> Jim Harrison<br><b>Publisher:</b> Grove Press<br><b>Published:</b> 09/17/2002<br><b>Pages:</b> 288<br><b>Binding Type:</