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The Raw and the Cooked: Adventures of a Roving Gourmand, by Jim Harrison

Ebook Download The Raw and the Cooked: Adventures of a Roving Gourmand, by Jim Harrison

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Product details

Paperback: 288 pages

Publisher: Grove Press; Reprint edition (September 17, 2002)

Language: English

ISBN-10: 080213937X

ISBN-13: 978-0802139375

Product Dimensions:

5.6 x 0.8 x 8.3 inches

Shipping Weight: 11.2 ounces (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

61 customer reviews

Amazon Best Sellers Rank:

#197,764 in Books (See Top 100 in Books)

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]

I bought this after seeing Jim Harrison on an episode of an Anthony Bourdain show about Livingston, MT. This book fully lived up to my expectations, and I went on to read everything else by this author I could get my hands on. I was inspired by his work.

The author's inclinations towards excess and defense of gluttony can be off-putting. Nonetheless, I got some good cooking ideas from him. Despite his eating habits he lived to a fairly great age, so chaqu'un a son gout (pun intended.)

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.

Jim Harrisson's love for food and unmatchable style join seamlessly in this beautiful and funny homage to what's good to eat in this world. An epicurean journey into Harrison's love for great food!

Jim Harrison walks in a world where people routinely stuff animals inside other animals, saute the sweetbreads to feed the cat, and routinely have soft-shell crab FedExed to their remote writerly outposts. This is evident from reading "the Raw and the Cooked", a collection of his food essays which appeared in Esquire and Men's Journal, among other barometers of male taste.(...)Harrison is at his best detailing those hidden corners of America that are quickly vanishing from our contracting universe where new advances in cuisine are largely limited to colored ketchups. And we both decry the flavorless but universal boneless, skinless chicken breast kept on menus everywhere for its entirely unprovocative nature, usually presented with all the flare and originality of an Alvarado Strret whore. The lengths to which Harrison will go NOT to eat a boring meal are fun to read, as is his continually incongruous Republican bashing. His writing is as relevant to your life as you would like it to be.Where Harrison gets off-target is in his frequent name dropping of business and personal associates. Do we really care that he's pals with Harrison Ford or has made moon-eyes across the table with Winona Ryder? Save that for tarpon fishing trips with Hunter Thompson and Jack Nicholoson. Also, some of the contents of his backwoods pantry seem a bit fantastic, especially for those of us who live 400 miles away from the nearest specialty grocer. Fresh serranos, ground chiltepins, dried posole, etc are all instantly at his fingertips whenever necessary for an impromptu midday snack. It does liven up his writing, however.(...)

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.

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