Killing It

After breaking up with the man she thought she’d marry and losing her job as a magazine editor, Camas Davis felt totally lost. Out of love with her life and the world, she knew one thing: that she wanted to make a change.

Camas had spent much of her career writing about food, but she had never forced herself to grapple with how it actually got to her plate. And so she set off for France. There, in the rolling countryside of Gascony, she was welcomed in by the Chapolard brothers, a family of pig-farmers and butchers. They would teach her the art of butchery, and with it the art of eating and drinking the Gascon way. Surrounded by farmers, producers, cooks and food-lovers, eating some of the world's least processed and most lovingly made food, Camas discovered the very authenticity she'd longed for in her old life. She just needed to return to America, and bring what she'd learnt back with her . . .

Killing It is a book about a woman doing something simultaneously extreme and unexpected, yet incredibly simple – a return to a relationship with food we only lost a few decades ago. Funny, irreverent, and totally inspiring, this is a story about turning your life upside down and starting again, it is about falling in and out of love, and it is about understanding what it means to be human and what it means to be animal too.