I love a good memoir and this one definitely did not disappoint. Even if you have no interest (or in my case, skill) in cooking, it doesn't matter. It's more about being in a rut, not knowing what you want to do, and then embarking on something that will eventually change your life. Not that this was some kind of weepy sort our your feelings kind of thing. It's laugh out loud funny and if you love a good bawdy sense of humor and someone who doesn't mind saying fuck a lot, Julie Powell is a writer you should check out.
Unlike others who would have the tendency to paint themselves in only the most flattering light, Julie has no problem letting people see that sometimes she can be a foul mouthed, freaked out bitch (also known as my kind of people). Have you read any of the recipes in Mastering the Art of French Cooking? We're talking, calves' brains, bone marrow, sweetbread, de-boning chickens, and homemade mayonnaise. How can you not freak out when dining on that stuff for a year? Often, usually after some sort of disaster, she thinks about quitting, but doesn't because she doesn't want to disappoint her blog readers. I'd guess that a lot of the bloggers I know have felt that way at some point, not wanting to read or finish a book, but feeling as though you owe it to the people who read the words you've written to write something. All you bloggers and blog readers out there will love Julie & Julia.
And yes, the story has been turned into a film to be released in August, featuring two of my favorite actresses. I can't wait!
http://thechickmanifesto.blogspot.com/2009/07/julie-julia-by-julie-powell.html
Published by Taren Eastep
I live in Tennessee where I attend a small college and am a history major. View profile
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1 Comments
Post a CommentGreat article....I didn't realize it was a book and a real life one to boot...I've been seeing the ads for the movie too! Oh, and yes, I do happen to have Julia Child's cookbooks--there are two volumes of it...and nope would never attempt cooking up calves brains...my specialty does happen to be French cooking--but it was Jacques Pepin who inspired me instead