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About
Food is an extreme sport for Jim Harrison. As a seven-month-old baby he was found chewing the leather binding of the family Bible with 'its slightly beefy flavour'; from then on, when he didn't have his nose in a book he could be found eating-everything. “The Raw and the Cooked” collects his musings on meat, marinades and a million other things besides, from the man who likes to wrestle his dinner to the ground then wash it down with a really good 1967 Latour.
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Reviews
"Harrison writes with enough force to make your knees buckle and with infectious zeal that makes you turn the pages hungry for more . . . Jim Harrison has staked out a distinctive place in the world of food writing."
New York Times Book Review
"Jim Harrison is the Henry Miller of food writing. His passion is infectious. . . By virtue of talent, Mr. Harrison would sit at the same table as A.J. Liebling and M.F.K. Fisher."
Wall Street Journal
"Harrison is the American Rabelais, and he is at his irreverent and excessive best in this collection."
San Diego Union-Tribune