The Raw and the Cooked

A cornucopia of culinary essays from “the Henry Miller of food writing. His passion is infectious” (Jeffrey A. Trachtenberg, The Wall Street Journal ).   Jim Harrison was one of this country’s most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. For more than twenty years, he also wrote 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