Description

Book Synopsis
A memoir by the legendary cookbook editor who was present at the creation of the American food revolution and played a pivotal role in shaping it •  “Engrossing. . . . The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place.”—O, The Oprah Magazine

Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States 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 as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich.

Also included are fifty of Jones's favorite recipes collected over

The Tenth Muse My Life in Food

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    A Paperback by Judith Jones

    £14.17

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    RRP £14.92 – you save £0.75 (5%)

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      Book details

      Publisher Alfred A. Knopf
      Published 10/14/2008 12:00:00 AM
      ISBN-13 9780307277442
      978-0307277442
      ISBN-10 0307277445
      Also in:
      Autobiography: adventurers and explorers Publishing industry and journalism Food & Drink Cookery

      Description

      Book Synopsis
      A memoir by the legendary cookbook editor who was present at the creation of the American food revolution and played a pivotal role in shaping it •  “Engrossing. . . . The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place.”—O, The Oprah Magazine

      Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States 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 as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich.

      Also included are fifty of Jones's favorite recipes collected over

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