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: qTo 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.q 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. qOur 'poet laureate of appetite' [Harrison] may be, but the collected essays here reflect much more.q -- John Gamino, The Dallas Morning News q[A] culinary combo plate of Hunter S. Thompson, Ernest Hemingway, Julian Schnabel, and Sam Peckinpah....q -- Jane and Michael Stern, The New York Times Book Review qJim Harrison is the Henry Miller of food writing. His passion is infectious.q -- Jeffrey Trachtenberg, The Wall Street JournalFor 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: aquot;To read this book is to come away convinced that Harrison is a flat-out ...
|Title||:||The Raw and the Cooked|
|Publisher||:||Grove/Atlantic, Inc. - 2007-12-01|