A classic collection full of salty wisdom, from 'the Henry Miller of food writing' (Wall Street Journal) and author of Legends of the Fall.
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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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.
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