Tag: Meat & Poultry Cooking

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Cleaving: A Story of Marriage, Meat, and Obsession by Julie Powell [0316003379, Format: PDF]

  • Title: Cleaving: A Story of Marriage, Meat, and Obsession
  • Autor: Julie Powell
  • Print Length: 320 pages
  • Publisher (Publication Date): Back Bay Books; Reprint edition (November 17, 2010)
  • Language: English
  • ASIN:
  • ISBN-10: 9780316003360, 0316003379
  • ISBN-13: 978-0316003360, 978-0316003377
  • File Format: PDF

 
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.

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Offal: A Global History by Nina Edwards [1780230974, Format: EPUB]

Offal: A Global History (Edible) by Nina Edwards

  • Print Length: 141 Pages
  • Publisher: Reaktion Books
  • Publication Date: April 15, 2013
  • Language: English
  • ASIN: B00G2ADR6Q
  • ISBN-10: 1780230974
  • ISBN-13: 978-1780230979
  • File Format: EPUB

“Offal” has the same pronunciation as “awful”—an appropriate homophone, given that offal comprises the whole spectrum of an animal’s glands, essential organs, skin, muscle, guts, and every unmentionable in between. Yet as Nina Edwards shows in this intriguing history, offal has been consumed and enjoyed across ages and continents, often hidden by the rich variety of terms—like fois gras and sweetbread—that have evolved to veil their origins.

Edwards dissects the complicated relationship we have with offal and the extreme reactions it inspires, asking if we can enjoy a pig’s heart, a cow’s eyes, or a sheep’s brain when it reminds us so viscerally of our own flesh and blood. She explores the offal dishes that are specific to regional cuisines and holidays, such as Scottish haggis, Jewish chopped liver, and Southern states’ chitterlings. As she reveals, offal is a food of contradictions—it is high in nutrients but also dangerously high in cholesterol, and it can range from expensive haute cuisine to a cheap alternative for the impoverished. From tongue in Sichuan and gizzard stew in Rio de Janeiro to spicy cartilage in Calcutta, Offal sheds new light on the sometimes stomach-churning foods we consume.