Julie Powell is the author of the memoirs Julie And Julia (Little, Brown and Company) and Cleaving (Back Bay Books). Her work has appeared in the New York Times Magazine, Bon Appetit and Slate, among others, and anthologized in Altared and Behind The Bedroom Door. Two of her essays have been included in the Best Food Writing series and won James Beard Awards for Magazine writing. She holds a B.A. from Amherst College.