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The Raw and the Cooked: Adventures of a Roving Gourmand Paperback – September 17, 2002

by Jim Harrison (Author)

4.5 311 ratings

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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 more than twenty years, he has also been writing 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 his legendary Smart and Esquire columns, to present-day pieces 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.

"Our 'poet laureate of appetite' [Harrison] may be, but the collected essays here reflect much more." John Gamino, The Dallas Morning News

"[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

"Jim Harrison is the Henry Miller of food writing. His passion is infectious." Jeffrey Trachtenberg, The Wall Street Journal

Print length

288 pages
Language

English
Publisher

Grove Press
Publication date

September 17, 2002
Dimensions

5.55 x 0.85 x 8.31 inches
ISBN-10

080213937X
ISBN-13

978-0802139375
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From the Publisher


	THE SEARCH FOR THE GENUINE	DALVA	LEGENDS OF THE FALL	FARMER	A REALLY BIG LUNCH
	The first general nonfiction title in thirty years from a giant of American letters	A beautifully crafted story of one woman’s journey to find her son	“A triumph.” —New Yorker	“A miracle on the order of the loaves and fishes.” —The Washington Post	A collection of essays from “the Henry Miller of food writing” (Wall Street Journal)

Product details

Publisher ‏ : ‎ Grove Press; Reprint edition (September 17, 2002)
Language ‏ : ‎ English
Paperback ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 080213937X
ISBN-13 ‏ : ‎ 978-0802139375
Item Weight ‏ : ‎ 11.8 ounces
Dimensions ‏ : ‎ 5.55 x 0.85 x 8.31 inches

Best Sellers Rank: #209,359 in Books (See Top 100 in Books)
- #70 in Raw Cooking
- #220 in Gastronomy Essays (Books)
- #569 in Travelogues & Travel Essays

Customer Reviews:
4.5 311 ratings

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4.5 out of 5

311 global ratings

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SOOZEQ1

Make the Meatballs!

Reviewed in the United States on January 27, 2005

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Well, there certainly is more than enough erudition in all of these reviews. How about just enjoying the food, as Jim Harrison does? My copy is worn out from making the most fabulous meatball recipe on this earth! I have read all of Jim Harrison's books, but totally enjoy his take on life in his non-fiction particularly. Get over the fact that he overdoes the name-dropping.

I lived in the U.P. for many years, but never heard of him till I moved to New York and discovered his books and magazine writing. An amateur food writer? I beg to disagree. If measured by how badly he makes you want to frequent the dives (even more than the four star restaurants) to try the meals and experience the ambience he so deliciously describes, then he is the best of food writers. He also solved a mystery my husband and I both suffered from - gout! This book is a steal at any price, and a joy to read for food and wine lovers.

15 people found this helpful

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Sue

A pleasure

Reviewed in the United States on August 3, 2022

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I found Harrison mentioned frequently and favorably by Bourdain, and have to agree he writes wonderfully about food and wine, but also unexpectedly well about such diverse topics as hunting, screenwriting and living with depression.

2 people found this helpful

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Gusto for eats, the good and plenty

Reviewed in the United States on October 13, 2011

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Jim Harrison has a grand appetite for food. Quantity, to him, seems to be as satisfying as the quality of what he's eating.

He also often equates food with sex. In his novel the "English Major" he has his character eat a steak in a Montana diner that's downright arousing. "My porterhouse had a labial rose rareness and I thought about how things get confused with desire."

In another of his stories, "The Great Leader," a character favors menudo, a Mexican dish made with tripe, because as he says, "the labial texture made him horny."

Harrison also likes to quantify his food. His main character in "The English Major" has the best French fries of his life at that same diner in Montana. Seven is the number of whiskeys another character in another book prefers to have in one sitting. At a tavern near Casper, Wyoming, one character enjoys "one of the top five burgers of his life in the category unfrozen half-pound patty."

As you might expect food is also classified and equated with sexual desire in a number of the essays in "The Raw and Cooked," this collection of Harrison food writing which is mainly reprinted from columns he wrote for "Esquire" and other magazines.

Everything he does and experiences, Harrison approaches with gusto, even more so with food and food writing. For him, food is an emotional experience that is often transcendent. Mornings herald a new day to enjoy because he can eat once again. For Harrison just as with Proust, food can also bring on an epiphany.

He often becomes philosophical, "On long road trips, I have a weakness for biscuits with sausage gravy, a nutritional holocaust unless you're bucking bales or hand-digging well pits. When I order this dish, covering it with a fine pinkish haze of Tabasco, I remind myself that the following day is a fresh start."

That's from "Cooking Your Life," an essay about the connections food has with memories. It's my favorite of his forty-odd ruminations. And for me it evokes the Saturday morning Grits and Gravy special at Friederick's Family Restaurant in Fennimore, Wis., which makes it to my personal Top Ten List and where they always make sure to keep their crash cart fully charged.

Food, sorry to say, has given Harrison a nagging case of (the) gout. Food, luckily, is also the inspiration for this collected volume that is satisfying in way not easily described. Plus there's a killer recipe for meatballs that will become for you, as it is for Harrison, not only a balm but also a food nostrum well worth partaking.
[4.5 stars]

10 people found this helpful

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Marc D. Schwartz

Truth thru Food

Reviewed in the United States on January 2, 2022

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He chucks the raw meat right onto the floor for us to savor
Vaya con Los Dios, Jim Harrison. I will miss you.

One person found this helpful

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senzanome

Pristine use of the English language

Reviewed in the United States on March 16, 2013

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If you enjoy fine, articulate commentary, this is the book for you. JH comments upon food, nature, sex...all things of a sensitive nature.... and does it memorably, zestfully and with humor. The one irritation for me was the "name dropping", but one could say that habit contributes to the understanding of the author's personality. Jim Harrison's a bit of an "open book", and one comes to feel a sense of familiarity with him. I haven't read his poems, but look forward to the experience. For me, this book will stay in my library pending another reading or a search for a remarkable recipe. It can NOT be categorized as a "recipe book", however....more a source for technique.

One person found this helpful

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cduboise

His descriptions of food are terrific though.

Reviewed in the United States on August 3, 2018

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I'm a fan of Jim Harrison, but found this book too over-the-top is gluttony. His descriptions of food are terrific though.

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Joe J.

A book on food written in brilliant prose

Reviewed in the United States on September 18, 2012

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It was just a pleasure to read such a well written book on food from one of the great American writers. Harrison's prose is just brilliant. I particularly identified with Harrison's hunting adventures in the American Midwest.

The one thing about the book that I didn't love was Harrison's blunt criticism of American food and wine. I suppose that this is somewhat forgivable considering that this book is now ten years old (and much of the content was written twenty years ago). Food and wine in America have made great strides in the past two decades. I would love to read his current impression.

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Rangdrol

Jim Harrison Lives

Reviewed in Canada on May 5, 2022

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A poet, novelist, and cook, all three with gusto. One of my favorite writers. Michigan’s wild man.

niklaas van poortvliet

This will make you hungry

Reviewed in Germany on October 19, 2021

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Introduced through the writing of Bourdaine, this was the first of Jim Harrisons books I came to read. I have since read about ten of his other books. Just like AB you don't need to love cooking to love this book about food. Im a vegetarian but was still captivated by Jims beautiful way with the pen. A true delight!

Geoff Deane

Five Stars

Reviewed in the United Kingdom on January 29, 2016

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A wonderful read.

Jean-Philippe

Pour les inconditionnels de Jim Harrison

Reviewed in France on November 20, 2012

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Pour ceux que la "malbouffe" indispose. Recueil de textes parus dans diverses revues. Les articles dont le sujet principal est les repas pantagruéliques de l'auteur, donnent lieu à de savoureuses anecdotes, réflexions sur l'existence et considérations diverses. Attention aux allergiques à l'ail!! Par ailleurs la deuxième partie de l'ouvrage: "Adventures of a roving gourmand" composée d'un échange de lettres entre Harrison et G. Oberlé, traite de l'amitié entre les deux personnages, sur fond de gastronomie et d'érudition. C'est un régal de les lire à la mesure des mets qu'ils décrivent.

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Dr. Thomas Keenan

A Gourmand

Reviewed in Canada on March 22, 2019

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Brilliant writer. Laughing out loud most chapters.

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