Tenderloin

“Here, meat becomes an obsession, both for the author and for her character… Ah, the drama of being a carnivore! And the guilty pleasure with which one opens this little blood-red book, which borrows from the magic of reality as much as from the truth of the fable.” —Augustin Trapenard, Elle “Through these tribulations of an old-fashioned craftsman, Joy Sorman denounces the scandal of chain massacres, advocates friendship for animals, breeding in music, rituals, the gesture that kills. We are sawn by this knowledge. Its lean style is tender like a mother-raised veal cutlet.” —Emmanuelle de Boysson, Marie Claire “Sorman dissects language with the same dexterity Pim uses to handle and carve meat; she appropriates it down to the smallest anatomical detail to compose a novel torn between realism and fantasy, which evokes the flayed oxen of Rembrandt or Soutine.” —Elisabeth Philippe, Les Inrockuptibles “With a lot of humour, Joy Sorman leads us at a frenzied pace into a universe as delirious as it is precisely documented, the overabundance of technical and realistic details further accentuating the epic and fantastic dimension.” —Emmanuelle Caminade, L’Or des Livres “We revel in the style of Joy Sorman, very pictorial, rich, hyper-realistic, sometimes technical, sometimes lyrical.” —Marie-Christine Blais, La Presse “One foot in reporting, the other in fiction, Joy Sorman places her books in specific universes… not hesitating to introduce the fantastic into the prosaic.” —L’Express