Celebrated Cookbook Editor Judith Jones

About

Judith Jones spoke at the Library of Congress in a program sponsored by the Science, Technology and Business Division. Jones was the first to espouse the kind of cookbook in which the author encourages and enables the ordinary home cook to create the extraordinary by defining culinary terms, demonstrating techniques, whether it be boning or braising, and by providing explicit directions and detailed explanations. Jones also asked cookbook authors to provide clues to the texture, feel, smell and appearance of the dish as the recipe progresses. Often the cookbook author shares something about a recipe's history or cultural significance or, possibly, a childhood memory or a personal anecdote. In Julia Child's last book, "My Life in France" (2004), written with Paul Child's grandnephew, Alex Prudhomme, Child pays homage to Jones, a dear friend with whom she had worked for more than 40 years. Jones came up with the title of Child's original blockbuster "Mastering the Art of French Cooking." Jones had also tried a good number of the recipes in the manuscript, including the beouf bourguignon, and reported that it needed more than the recommended 2.5 pounds of meat if it was to serve 6-8 people. The dish was so good that five hungry people had licked the platter clean.

Archive

Library of Congress, in Library of Congress: talks and concerts

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Credit

Library of Congress

Language

English

Country

United States

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