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 latest memoir, Cleaving.
With 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
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