The Raw and the Cooked: Adventures of a Roving Gourmand info
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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?
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