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The Raw and the Cooked: Adventures of a Roving Gourmand et plus d'un million d'autres livres sont disponibles pour le Kindle d'Amazon. En savoir plus
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The Raw and the Cooked: Adventures of a Roving Gourmand (Anglais) Broché – 17 septembre 2002

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Descriptions du produit

Book by Harrison Jim

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Détails sur le produit

  • Broché: 271 pages
  • Editeur : Grove Press / Atlantic Monthly Press; Édition : Reprint (17 septembre 2002)
  • Langue : Anglais
  • ISBN-10: 080213937X
  • ISBN-13: 978-0802139375
  • Dimensions du produit: 21,1 x 14,1 x 2,2 cm
  • Moyenne des commentaires client : 4.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 71.194 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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The idea is to eat well and not die from it-for the simple reason that that would be the end of your eating. Lire la première page
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Couverture | Copyright | Table des matières | Extrait | Quatrième de couverture
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Format: Broché Achat vérifié
Pour ceux que la "malbouffe" indispose. Recueil de textes parus dans diverses revues. Les articles dont le sujet principal est les repas pantagruéliques de l'auteur, donnent lieu à de savoureuses anecdotes, réflexions sur l'existence et considérations diverses. Attention aux allergiques à l'ail!! Par ailleurs la deuxième partie de l'ouvrage: "Adventures of a roving gourmand" composée d'un échange de lettres entre Harrison et G. Oberlé, traite de l'amitié entre les deux personnages, sur fond de gastronomie et d'érudition. C'est un régal de les lire à la mesure des mets qu'ils décrivent.
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Amazon.com: 33 commentaires
24 internautes sur 26 ont trouvé ce commentaire utile 
Down with Chicken Breast!! 2 septembre 2002
Par Amazon Customer - Publié sur Amazon.com
Format: Relié Achat vérifié
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.
14 internautes sur 15 ont trouvé ce commentaire utile 
pure pleasure 4 janvier 2002
Par J. Callahan - Publié sur Amazon.com
Format: Relié
I cannot tell a lie. Harrison's poetry leaves me cold, and I find his fiction only marginally interesting at best, sexist at its worst. Having said this, however, the man writes essays like nobody else. Although eating is the ostensible subject here, this collection of previously published magazine articles is really about Harrison's roving intellect and far-ranging appetites. Here he writes about not just food and wine but also parses love, death, sex, hunting, fishing, politics, poetry, and the natural world (sometimes in a single four-page essay). Even if, like Harrison, you're not in the habit of eating grouse, woodcock, and the offal of various hooved and cloven animals, there is still much wit and wisom--soul food, if you will--in these pages.
9 internautes sur 10 ont trouvé ce commentaire utile 
Make the Meatballs! 27 janvier 2005
Par S. WATSON - Publié sur Amazon.com
Format: Broché Achat vérifié
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.
4 internautes sur 5 ont trouvé ce commentaire utile 
Very Personal and Very Erudite Amateur's take on Food 27 novembre 2004
Par B. Marold - Publié sur Amazon.com
Format: Broché
`The Raw and the Cooked' by poet, playwright, and novelist Jim Harrison is quite properly subtitled `Adventures of a Roving Gourmand'. The author makes a very careful point of saying that he is not a very good cook, and his involvement in writing about cooking is definitely not his primary occupation. His `day job' is creative writing of poetry, drama, and narrative fiction, so his choice of words can be expected to be especially careful. His role as `roving gourmand' is a case in point. The first meaning of `gourmand' in my Merriam-Webster unabridged dictionary is `a greedy and ravenous eater'. This is definitely not the same as `gourmet', a secondary meaning of the word, and it is much more appropriate to the author's style than the more genteel `gourmet'.

As a writer on culinary matters, Harrison seems to be in a class by himself. He is quite definitely not in the same class as the students of cookery such as Jeffrey Steingarten, John Thorne, and Jim Villas. He is also not in the same class as professional observers of the culinary world such as Calvin Trillin, Robb Walsh, and Alan Richman. The most similar writer who comes to mind is R. W. Appel whose culinary writing is secondary to his news writing at the New York Times. But, even Appel is more of a professional journalist, so his food writing is part and parcel of his `day job'.

As an amateur writer on eating, Harrison has a deep respect for all these writers plus the great cookbook authors of the day such as Paula Wolfert, Marcella Hazan, and Julia Child, upon whom he depends for his recipes. His greatest respect seems to be reserved for M.F.K. Fisher, who also seems to earn the respect of every other major culinary journalist.

In a nutshell then, Harrison writes about less about food and food preparation than he does about eating and the enjoyment of food, wine, spirits, and hunting. And, he spends a lot of time writing about the writing about food, with a level of reflection you do not find in any writer I have read (with the caveat that I have not yet spend a reasonable amount of time with the writings of M.F.K. Fisher to compare Harrison and Fisher). This writing is done with an eye to the careful selection of words that may be unmatched among modern food writers. One example of this circumspection is his questioning the description of a pork chop with superlatives. The problem with this practice is that if the chop is praised with effusive adjectives, what is left to describe Bach or Rembrant or Shakespeare. Can a pork chop really measure up to `Hamlet'?

One of the consequences of this careful language is that Harrison may be difficult to read when he uses unfamiliar locutions. Contrary to an anti-intellectual complaint about erudite discourse, it is not the `big words' on which one may choke, but the statements which are so packed with meaning that we actually have to stop reading and take some time to parse the words to be sure we have gotten the full sense of the writer's words.

This means that Harrison may not be for everyone. As a writer who is entirely aware of his amateur status, his writing is almost entirely based on his personal experiences and his own choices and reactions to food, and his relating reactions of others to specific culinary situations. This has the advantage of avoiding making false generalizations about the food world. It has the weakness of being essays that are much closer to fiction than they are to journalism.

As almost all essays in this book have been published elsewhere in major periodicals, major editors with a good knowledge of their audience's taste have vetted almost all essays in this book. Therefore, I personally have found almost all essays quite enjoyable to read. It is no accident that the only pieces I found wanting were previously unpublished.

If you simply enjoy reading about food, especially writings by Fisher, Trillin, and Walsh, the chances are very good that you will find this book very entertaining. To all of you with these tastes in words, I heartily recommend this book.
2 internautes sur 2 ont trouvé ce commentaire utile 
Reads like a great eater's journal entries 7 février 2015
Par TFN III - Publié sur Amazon.com
Format: Broché
First I'm a huge Jim Harrison fan. He is one of the one of those national treasures that we have fewer of with each generation that passes. Secondly, I love excellent food and food writing. So naturally, this book would seem like a perfect combination. It was, however, a bit of a disappointment, perhaps because I was expecting too much from it. Rather than a great writer's look at food, this book is more like a great eater's journal entries. Fortunately despite its title, the book's tone is less Lévi-Strauss and more Levi Strauss. The book is enjoyable certainly, but better savored in small bites over time rather devoured than in few sittings.
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