Raw and the Cooked

Raw and the Cooked Synopsis

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 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 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