November 17, 2010
November 17, 2010
Julie Powell thought cooking her way through Julia Child's Mastering the Art of French Cooking was the craziest thing she'd ever do--until she embarked on the voyage recounted in her new memoir, CLEAVING.
Her marriage challenged by an insane, irresistible love affair, Julie decides to leave town and immerse herself in a new obsession: butchery. She finds her way to Fleischer's, a butcher shop where she buries herself in the details of food. She learns how to break down a side of beef and French a rack of ribs--tough, physical work that only sometimes distracts her from thoughts of afternoon trysts.
The camaraderie at Fleischer's leads Julie to search out fellow butchers around the world--from South America to Europe to
While film editors were busy cutting JULIE AND JULIA, the hit movie based on Julie Powell's first book, Powell herself was cutting pig carcasses, chicken necks, and sides of beef. While attempting to distract herself from the perils of literary success and a fervent love affair which wrecked her marriage, Powell took up butchery, and vented her amorous frustrations by carving heaps of meat. She became so obsessed with the intricacies of chiseling briskets and separating flanks from shanks that she embarked on a series of visits to meat shops around the world to observe the different methods of disciplined dissection used by internationals masters of the craft. However, Powell discovers that it is infinitely easier to hack up ham hocks or carve a perfect roast than it is to sever the passions which control her own beating heart.
- Genre: Biography + Autobiography, Cooking + Food + Wine
- Subgenre: Women, Essays, Specific Ingredients / Meat, General
- Edition: Reprint
- Language: English
- Release Date: November 17, 2010
- Author: Julie Powell
- Online Item #: 12986462
- Store Item Number (DPCI): 248-55-3082
- ISBN: 9780316003377
- Item can be gift wrapped.
- Made in the USA or Imported