By Julie Powell
By the writer of JULIE AND JULIA
Julie Powell notion cooking her approach via Julia Child's Mastering the paintings of French Cooking was once the craziest factor she'd ever do--until she launched into the voyage mentioned in her new memoir, CLEAVING.
Her marriage challenged through an insane, impossible to resist love affair, Julie comes to a decision to depart city and immerse herself in a brand new obsession: butchery. She reveals her approach to Fleischer's, a butcher store the place she buries herself within the info of nutrition. She learns how you can holiday down an aspect of red meat and French a rack of ribs--tough, actual paintings that purely occasionally distracts her from innovations of afternoon trysts.
The camaraderie at Fleischer's leads Julie to find fellow butchers round the world--from South the US to Europe to Africa. on the finish of her odyssey, she has discovered a brand new artwork and even perhaps mastered her unruly middle.
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Additional info for Cleaving: A Story of Marriage, Meat, and Obsession
I totally understand if you won’t be. I just don’t want to worry. It might take him twenty minutes to write back, or an hour, or three. But he’ll always write the same thing. I’ll be home soon. I know I’m fucking up everything. No, I’ll write, all sweetness and light, you’re not fucking anything up. Have fun. Come home whenever you like. When I hear the lock in the door I’ll initially feign sleep while he undresses and cuddles up guiltily beside me in bed, but I’ll make sure I give his hand a reassuring squeeze so he knows.
S. Copyright Act of 1976, no part of this publication may be reproduced, distributed, or transmitted in any form or by any means, or stored in a database or retrieval system, without the prior written permission of the publisher. com/littlebrown First eBook Edition: December 2009 The names and identifying characteristics of some characters (persons) in this book have been changed. Little, Brown and Company is a division of Hachette Book Group, Inc. The Little, Brown name and logo are trademarks of Hachette Book Group, Inc.
But when I managed to ask, stammering, if they had a place for an apprentice with zero experience, they demurred. Not particularly shocking, I suppose. Instead they suggested one of the culinary schools downtown. I briefly entertained this notion, but it turns out culinary programs don’t offer one-off classes on butchering, and I wasn’t about to shell out twenty thousand bucks for a yearlong program teaching restaurant management and pastry making, my personal vision of hell. I proceeded to ask around at the handful of other butcher shops in the city, or try to, anyway.
Cleaving: A Story of Marriage, Meat, and Obsession by Julie Powell