Judith Jones

Judith Jones and Carolyn Kenyon discuss their fundraising efforts that resulted in $1.5 million medical bill debt forgiveness for New York strangers.

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 legendary cookbook editor Judith Jones, who edited Julia Child’s Mastering the Art of French Cooking, among other great cookbooks, talks about how to make the most out of cooking for yourself. Her book The Pleasures of Cooking for One includes advice from great cooks and includes basic recipes, ...

The tenth muse is Gasterea, goddess of the pleasures of taste. Editor Judith Jones may be one such muse; she’s introduced to the world food talents like Julia Child, Marcella Hazan, and Claudia Roden. Jones’s new memoir is The Tenth Muse: My Life in Food.

The Tenth Muse is available ...