The Raw and the Cooked

the long version

"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. 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.