Jim Harrison (1937-2016) was the New York Times-bestselling author of thirty-nine previous books of fiction, non-fiction, and poetry, including Legends of the Fall, Dalva and Returning to Earth. A member of the American Academy of Arts and Letters and winner of a National Endowment for the Arts grant, his work was published in twenty-seven languages.
The late Jim Harrison was one of the true greats when it came to
writing about food. He combined an attention to detail with a
glorious prose style and a massive appetite... A must read.
*Observer*
A celebration of eating well and drinking even better as a recipe
for the good life... If this is the last we get from Harrison, it
serves as a fitting memorial.
*Kirkus*
[His] gusto sparkles throughout this collection of magazine essays
on food... the result is a tasty nosh for foodies with a literary
bent.
*Publishers Weekly*
A Really Big Lunch showcases Harrison's enthusiastic, funny, and
uncompromising views on how to eat, drink, and live well. His tone
is conversational, generous, the sort of person with whom you'd
want to share a 37-course lunch that lasts 11 hours . . . His
writing is bodily, bawdy, sharp. The more we have of his voice, the
better.
*Boston Globe*
The intimacy and enthusiasm of Harrison's food correspondent style
makes reading A Really Big Lunch feel like sitting at a table
during a really big lunch with the best, and smartest, and most
entertaining of friends.
*Salon*
With an introduction from Harrison's longtime friend Mario Batali,
this is for Harrison fans as well as a great addition to popular
food and wine collections.
*Booklist*
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 on THE RAW AND THE COOKED*
Harrison is the American Rabelais, and he is at his irreverent and
excessive best in this collection.
*San Diego Union-Tribune on THE RAW AND THE COOKED*
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 on THE RAW AND THE COOKED*
Jim Harrison is the Homer, the Michelangelo, the Lamborghini, the
Willie Mays, the Secretariat of words, the peak of perfection in
all writing, but achieves Jimi Hendrix solo perfection when he
waxes the gristle about our most primordial need and luxury.
*on THE RAW AND THE COOKED*
A rumination on the unholy trinity of sex, death and food, this
long-awaited collection of gastronomic essays reads like the love
child of M.F.K. Fisher and James Thorne - on acid. Harrison . . .
writes with a passion for language equal to his passion for good
food.
*Publishers Weekly on THE RAW AND THE COOKED*
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