{"product_id":"9781555846480","title":"The Raw and the Cooked: Adventures of a Roving Gourmand","description":"\u003cb\u003eA cornucopia of culinary essays from “the Henry Miller of food writing. His passion is infectious” (Jeffrey A. Trachtenberg, \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e).\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e 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 \u003ci\u003eSanta Fe New Mexican\u003c\/i\u003e to exclaim: “To read this book is to come away convinced that Harrison is a flat-out genius—one who devours life with intensity, living it roughly and full-scale, then distills his experiences into passionate, opinionated prose. Food, in this context, is more than food: It is a metaphor for life.”\u003cbr\u003e  \u003cbr\u003e From Harrison’s legendary \u003ci\u003eSmart\u003c\/i\u003e and \u003ci\u003eEsquire\u003c\/i\u003e columns, to current works including a correspondence with French gourmet Gerard Oberle, fabulous pieces on food in France and America for \u003ci\u003eMen’s Journal\u003c\/i\u003e, and a paean to the humble meatball, \u003ci\u003eThe Raw and the Cooked \u003c\/i\u003eis a nine-course meal that will satisfy every appetite.\u003cbr\u003e  \u003cbr\u003e “[A] culinary combo plate of Hunter S. Thompson, Ernest Hemingway, Julian Schnabel, and Sam Peckinpah.” —Jane and Michael Stern, \u003ci\u003eThe New York Times Book Review\u003c\/i\u003e","brand":"Grove\/Atlantic, Inc.","offers":[{"title":"Default Title","offer_id":47132476047600,"sku":"9781555846480","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781555846480_p0.jpg?v=1763755980","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781555846480","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}