The Raw and the Cooked: Adventures of a Roving Gourmand.
by [Gastronomy] Jim Harrison.
A Fine tight unread copy in a Fine bright unclipped dust jacket. For more than twenty years, Jim Harrison wrote some of the best essays on food around, collected in this volume featuring forty of his published writings on food from a variety of magazines. 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.
Edition: First Printing of the First US Edition
Book Id: 26231