THE RAW AND THE COOKED: ADVENTURES OF A ROVING GOURMAND

THE RAW AND THE COOKED: ADVENTURES OF A ROVING GOURMAND Jim Harrison is one of this country's most beloved writers, a muscular stylist with a salty wisdom. For over twenty years, he has also been writing some of the best food criticism around -- in fact, The Plain Dealer (Cleveland), in a review of The Beast God Forgot to Invent, praised its "great helpings of Harrison's expert, lush writing on food and wine." Now, for the first time, all of Harrison's food writing is available in one volume. Any reader of Harrison's fiction is struck by the love for food, wine, and other sensual pleasures that permeates it -- and anyone who has read his essays and journalism has encountered a food critic unlike any other: unpretentious, witty, and unabashedly passionate. The Raw and the Cooked delivers the long-awaited complete collection, from his Smart and Esquire columns, to present-day pieces including a lengthy correspondence with French gourmet Gerard Oberle and fabulous pieces on food in France and America for Men's Journal. "Where is the food book?" is a question that never fails to come up at Harrison's readings. The Raw and the Cooked answers that question with a nine-course meal that will satisfy every appetite.ABOUT THE AUTHORJim Harrison is the author of the volumes of novellas Legends of the Fall, The Woman Lit by Fireflies, and Julip; the novels The Road Home, Wolf, A Good Day to Die, Farmer, Warlock, Sundog, and Dalva; seven poetry collections; and a collection of nonfiction, Just Before Dark. The winner of a National Endowment for the Arts grant, a Guggenheim Fellowship, and the MPBA's Spirit of the West Award, his work has been published in twenty-two languages. ISBN: 0-8021-3937-X publish date: 11/15/2001