Legendary cookbook editor Judith Jones talks about some of the most important, influential, and entertaining cookbooks and books about food. Jones was an editor at Alfred A. Knopf for over fifty years, editing authors such as Julia Child, Lidia Bastianich, James Beard, Marion Cunningham, Marcella Hazan, Madhur Jaffrey, Joan Nathan, Jacques Pépin, and Claudia Roden.
Judith Jones's Food Book Picks:
Mastering the Art of French Cooking by Julia Child with Simone Beck and Louisette Bertholle
The Physiology of Taste by Brillat Savarin, translated by MFK Fisher
Theory and Practice of Good Cooking by James Beard
English Food by Jane Grigson
A Book of Middle Eastern Cooking by Claudia Roden
An Invitation to Indian Cooking by Madhur Jaffrey
The Key to Chinese Cooking by Irene Kuo
The Taste of Country Cooking by Edna Lewis
Eating by Jason Epstein
Steal the Menu by Ray Sokolov
The Tenth Muse is available ...