A Really Big Lunch
Artikel konnten nicht hinzugefügt werden
Der Titel konnte nicht zum Warenkorb hinzugefügt werden.
Der Titel konnte nicht zum Merkzettel hinzugefügt werden.
„Von Wunschzettel entfernen“ fehlgeschlagen.
„Podcast folgen“ fehlgeschlagen
„Podcast nicht mehr folgen“ fehlgeschlagen
30 Tage Audible Standard kostenlos testen
A Really Big Lunch
Für 17,42 € kaufen
-
Gesprochen von:
-
Joe Barrett
-
Von:
-
Jim Harrison
New York Times bestselling author Jim Harrison was one of this country’s most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. He also wrote some of the best essays on food. A Really Big Lunch collects many of his food pieces for the first time—and taps into his larger-than-life appetite with wit and verve.
Jim Harrison’s legendary gourmandise is on full display in this book, from the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, Kermit Lynch Newsletter, and more. A Really Big Lunch is shot through with Harrison’s pointed comments and keen delight in the pleasures of the senses. And, between the lines, the pieces give glimpses of Harrison’s life over the last three decades.
A Really Big Lunch is a literary delight that will satisfy every appetite.
Kritikerstimmen
“Jim Harrison is the Henry Miller of food writing. His passion is infectious.”
(Wall Street Journal)“A Really Big Lunch…brings him roaring to the page again in all his unapologetic immoderacy, with spicy bon mots and salty language.”
(NPR)“Harrison’s enthusiastic, funny, and uncompromising views on how to eat, drink, and live well…His writing is bodily, bawdy, sharp.”
(Boston Globe)“Showcases [Harrison’s] irascible wit and lust for life.”
(Newsday)“Sage and succulent essays…[with] Harrison’s searing wit and capacious heart.”
(Shelf Awareness (starred review))“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)