Title
The Raw and the Cooked: Adventures of a Roving Gourmand,New
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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 flatout genius one who devours life with intensity, living it roughly and fullscale, 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 presentday 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 ninecourse meal that will satisfy every appetite.'Our 'poet laureate of appetite' [Harrison] may be, but the collected essays here reflect much more.' John Gamino, The Dallas Morning News'[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'Jim Harrison is the Henry Miller of food writing. His passion is infectious.' Jeffrey Trachtenberg, The Wall Street Journal
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This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
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- Q: What are the dimensions of the book? A: The book measures five point five five inches in length, zero point eight five inches in width, and eight point three one inches in height.
- Q: How many pages does the book have? A: The book contains two hundred eighty-eight pages, providing a comprehensive collection of essays.
- Q: What is the binding type of the book? A: The book is available in a paperback binding, making it lightweight and portable.
- Q: Who is the author of 'The Raw and the Cooked'? A: The author is Jim Harrison, known for his impactful writing on food and life.
- Q: What is the genre of this book? A: This book is classified under the culinary essay genre, blending food writing with personal narrative.
- Q: Is this book suitable for all ages? A: Yes, the book is suitable for adults and mature teens, focusing on culinary themes and personal reflections.
- Q: How can I use this book effectively? A: You can read this book for enjoyment, inspiration, or culinary knowledge, as it offers a variety of food-related essays.
- Q: Is there a specific audience for this book? A: This book appeals to food enthusiasts, aspiring chefs, and fans of literary essays.
- Q: Are there any recipes included in the book? A: No, the book contains essays rather than traditional recipes, focusing on the art and philosophy of food.
- Q: How should I store this book? A: Store the book in a cool, dry place, upright on a shelf to maintain its shape and condition.
- Q: Can I clean the book if it gets dirty? A: Yes, you can gently wipe the cover with a soft, dry cloth to remove dust and smudges.
- Q: What is the best way to care for this book? A: Keep the book away from direct sunlight and moisture to preserve its quality and readability.
- Q: What if the book arrives damaged? A: If the book arrives damaged, contact the seller for a return or exchange as per their policy.
- Q: Is there a warranty on this book? A: Books typically do not come with warranties, but you can check the seller's return policy for assistance.
- Q: Where can I buy 'The Raw and the Cooked'? A: You can buy this book from various retailers, including online bookstores and local bookshops.