"[A] culinary combo plate of Hunter S.Thompson, Ernest Hemingway, Julian Schnabel, and Sam Peckinpah . . . Harrison writes with enough force to make your knees buckle and with infectious zeal that makes you turn the pages hungry for more. . . . Call him bigger than life or overbearing, Jim Harrison has staked out a distinctive place in the world of food writing.”
Jane and Michael Stern, The New York Times Book Review
The Raw and the Cooked
Adventures of a Roving Gourmand
978-0-8021-3937-5 • $16.00 • Paperback • Oct. 2002
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 geniusone 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 Gérard Oberlé, 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.