Grove Press
Grove Press
Grove Press

A Really Big Lunch

The Roving Gourmand on Food and Life

by Jim Harrison

A collection of essays from “the Henry Miller of food writing” (Wall Street Journal)—beloved New York Times bestselling writer Jim Harrison.

  • Imprint Grove Paperback
  • Page Count 288
  • Publication Date March 20, 2018
  • ISBN-13 978-0-8021-2766-2
  • Dimensions 5.5" x 8.25"
  • US List Price $17.00
  • Imprint Grove Hardcover
  • Page Count 288
  • Publication Date March 24, 2017
  • ISBN-13 978-0-8021-2646-7
  • Dimensions 6" x 9"
  • US List Price $26.00

About The Book

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 around, earning praise as “the poet laureate of appetite” (Dallas Morning News). A Really Big Lunch, published on the one-year anniversary of Harrison’s death, 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 A Really Big Lunch.

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 on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison’s pointed aperçus and keen delight in the pleasures of the senses. And between the lines the pieces give glimpses of Harrison’s life over the last fifteen years. A Really Big Lunch is a literary delight that will satisfy every appetite.


“[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.” —Jane and Michael Stern, 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 Skoyles, San Diego Union-Tribune on The Raw and the Cooked