A Really Big Lunch (ePub)
Jim Harrison was beloved for his untamed prose and larger-than-life appetite. Collecting many of his...
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Jim Harrison was beloved for his untamed prose and larger-than-life appetite. Collecting many of his most entertaining and inspired food pieces for the first time, A Really Big Lunch "brings him roaring to the page again in all his unapologetic immoderacy, with spicy bon mots and salty language augmented by family photographs" (NPR).
From the titular New Yorker article about a French lunch that went to thirty-seven courses, to essays on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's aperçus and delight in the pleasures of the senses. Between the lines the pieces give glimpses of Harrison's life over the last three decades.
Including articles that first appeared in Brick, Playboy, Kermit Lynch Wine Merchant, and more, as well as an introduction by Mario Batali, A Really Big Lunch offers "sage and succulent essays" for the literary gourmand (Shelf Awareness, starred review).
- Autor: Jim Harrison
- 2019, 272 Seiten, Englisch
- Verlag: Grove Press
- ISBN-10: 080218944X
- ISBN-13: 9780802189448
- Erscheinungsdatum: 24.04.2019
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: ePub
- Größe: 3.89 MB
- Ohne Kopierschutz
“His passion is infectious.” —The Wall Street Journal
“Harrison’s enthusiastic, funny, and uncompromising views on how to eat, drink, and live well . . . His writing is bodily, bawdy, sharp.” —The Boston Globe
“Showcases [Harrison’s] irascible wit and lust for life.” —Newsday
“A celebration of eating well and drinking even better as a recipe for the good life.” —Kirkus Reviews (starred review)
“His gusto sparkles throughout this collection of magazine essays on food.” —Publishers Weekly
“[A] culinary combo plate of Hunter S. Thompson, Ernest Hemingway, Julian Schnabel, and Sam Peckinpah . . . Harrison writes with enough force to make your knees buckle and with infectious zeal that makes you turn the pages hungry for more . . . Jim Harrison has staked out a distinctive place in the world of food writing.” —Jane and Michael Stern, The New York Times Book Review on The Raw and the Cooked
“Harrison is the American Rabelais, and he is at his irreverent and excessive best in this collection.” —John Skowles, The San Diego Union-Tribune on The Raw and the Cooked
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Statt 19.99 € 5
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Klaus-Peter Wolf
12.00 €
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Brot in Perfektion 2 Bd.
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