The raw and the cooked: adventures of a roving gourmand

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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.
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Grouped Work ID f2449fe4-e4f8-e416-52df-03d5b516ce2b
Grouping Title raw and the cooked adventures of a roving gourmand
Grouping Author harrison jim
Grouping Category book
Last Grouping Update 2018-12-12 22:50:54PM
Last Indexed 2018-12-12 23:59:45PM

Solr Details

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accelerated_reader_reading_level 0
author Harrison, Jim, 1937-2016.
author_display Harrison, Jim
available_at_catalog Main Kids, Main Library
collection_catalog Non-Fiction
detailed_location_catalog Main Library - Adult Non-Fiction

A cornucopia of culinary essays from "the Henry Miller of food writing. His passion is infectious" (Jeffrey 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 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."

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

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id f2449fe4-e4f8-e416-52df-03d5b516ce2b
isbn 9780802116987, 9781555846480
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last_indexed 2018-12-13T05:59:45.496Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_catalog 641.3 H3197r
owning_library_catalog Nashville Public Library
owning_location_catalog Main Kids, Main Library
primary_isbn 9780802116987
publishDate 2001, 2007
record_details ils:CARL0000188506|Book|Books|1st ed.|English|Grove Press,|c2001.|viii, 271 p. ; 24 cm., overdrive:1679af64-bb1a-4363-8b1a-6e93c14753db|eBook|eBook||English|Grove Atlantic|2007|
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Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
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ils:CARL0000188506 35192028831752 On Shelf On Shelf false true true false false true
subject_facet Food writers -- United States -- Biography, Gastronomy, Harrison, Jim, -- 1937-2016
title_display The raw and the cooked : adventures of a roving gourmand
title_full The Raw and the Cooked Adventures of a Roving Gourmand, The raw and the cooked : adventures of a roving gourmand / Jim Harrison
title_short The raw and the cooked :
title_sub adventures of a roving gourmand
topic_facet Biography, Cooking & Food, Food writers, Gastronomy, Harrison, Jim, Nonfiction