The Tenth Muse: My Life in Food
Book Details
Author(s)
Judith Jones
Publisher
Knopf
ISBN / ASIN
B002UXS0W0
ISBN-13
978B002UXS0W0
Availability
Usually ships in 24 hours
Sales Rank
#359,738
Marketplace
United States 🇺🇸
Description
From the legendary editor who helped shape modern cookbook publishing—one of the food world’s most admired figures—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.
Jones considers matters of taste (can it be acquired?). She discusses the vagaries of vegetable gardening in the Northeast Kingdom of Vermont and the joys of foraging in the woods and meadows. And she writes about M.F.K. Fisher: as mentor, friend, and the source of luminous insight into the arts of eating, living, and aging.
Embellished with fifty 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.
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.
Jones considers matters of taste (can it be acquired?). She discusses the vagaries of vegetable gardening in the Northeast Kingdom of Vermont and the joys of foraging in the woods and meadows. And she writes about M.F.K. Fisher: as mentor, friend, and the source of luminous insight into the arts of eating, living, and aging.
Embellished with fifty 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.
