4.0
Open LibraryAbout this book
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 Africa . At the end of her odyssey, she has learned a new art and perhaps even mastered her unruly heart.
Themes & subjects
ButchersCooksPsychological aspects of Meat cuttingMeat cuttingWomen cooksFleisher's (Kingston, N.Y.)
Characters & people
Setting
New York (State)New YorkNew York (N.Y.)Kingston (N.Y.)Kingston
About the author
Julie Powell
20 April 1973
Julie Powell was born and raised in Austin, Texas, where she first fell in love with cooking — and her husband, Eric. She is the author of a cooking memoir, Julie & Julia, which was released in 2005. Her writing has appeared in Bon Appétit, The New York Times, House Beautiful, and Archaeology Magazine, among others. She lives in Long Island City, Queens. Source: Goodreads.com
Reviews
No reviews yet — be the first to write one from the Log screen.
Quotes
No quotes yet.
