From the legendary editor who helped shape modern cookbook publishing comes an evocative and inspiring memoir.
Living in Paris after World War II, Judith Jones broke free of the bland American food she had been raised on and reveled in everyday French culinary delights. On returning to the States, hoping to bring some joie de cuisine to America, she published Julia Child’s Mastering the Art of French Cooking. The rest is publishing and gastronomic history.
A new world now opened up to Jones: discovering, with her husband, Evan, the delights of American food; working with the tireless Julia; absorbing the wisdom of James Beard; understanding food as memory through the writings of Claudia Roden and Madhur Jaffrey; demystifying the techniques of Chinese cookery with Irene Kuo; absorbing the Italian way through the warmth of Lidia Bastianich; and working with Edna Lewis, Marion Cunningham, Joan Nathan, and other groundbreaking cooks.
Embellished with 50 recipes (each with its own story and special tips), this is an absolutely charming memoir by a woman who was present at the creation of the American food revolution and played a seminal role in shaping it.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything