Judith Jones on Great Books on Food

Friday, April 19, 2013

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




Judith Jones

Comments [5]

David Shichman from Astoria, NYC

Love this! Thank you!

Apr. 21 2013 09:36 PM

Linda P., I think she was referring to "The Key to Chinese Cooking" by Irene Kuo which came out in 1977. I agree, I came here to look at the list and I can't find it. I was interested in the first Ray Sokolov book she mentioned, I can't remember what she said, only "The Saucier's Apprentice" which was the second Sokolov book mentioned.

Apr. 19 2013 01:45 PM
Linda P. from New York City

I'm having trouble finding the list of cookbooks recommended by Judith Jones in the Leonard Lopate segment just ended. I'm especially interested in the Chinese cookbook. Can you please lead me to the list. Thanks,

Linda P.

Apr. 19 2013 01:12 PM
Alan from Manhattan

Let's hear a word of appreciation for Richard Olney, please.

Apr. 19 2013 12:57 PM
susan from Manhattan

What's happened to the place of greatness for Food Writing and Cook Books, an author you've edited, Andries de Groot and his Feast for All Seasons?

Apr. 19 2013 12:24 PM

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