The Raw and the Cooked: Adventures of a Roving Gourmand
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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 over twenty years, he has also been writing some of the best food criticism around.
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Now, for the first time, all of Harrison's food writing in available in one volume - from his columns for Smart and Esquire magazines, to recent work for Men's Journal, work commissioned for French publications, and a piece (including his meatball recipe!) for Michael Ondaatje's Toronto magazine Brick."—BOOK JACKET.
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