How Judith Jones Changed Cookbooks Forever

Nov 11, 2024

Sara B. Franklin, author of the biography 'The Editor', shares captivating insights into the life of Judith Jones, the visionary editor behind Julia Child’s iconic cookbook and 'The Diary of Anne Frank'. They discuss Judith’s journey from her beginnings in Paris to shaping American cookbook culture. The conversation highlights her struggles as a woman in publishing and her advocacy for diverse culinary traditions. Listeners will discover Judith's lasting impact on food literature and her role in empowering home cooks through her revolutionary approach.

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ANECDOTE

Meeting Judith Jones

Sarah Franklin, the author, first encountered Judith Jones through an oral history project.
Initially nervous, Franklin found Jones surprisingly welcoming, starting their relationship.

ANECDOTE

Discovering Anne Frank

Judith Jones rescued "The Diary of Anne Frank" from rejection.
She championed its publication in English, recognizing its unique value.

ANECDOTE

The Cooking Ritual

Judith Jones insisted on cooking with Sarah Franklin before each interview.
This ritual revealed Jones's practical, hands-on approach and disdain for pretension.

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Mastering the Art of French Cooking

Julia Child

Louisette Bertholle

Simone Beck

This groundbreaking cookbook, written by Julia Child, Simone Beck, and Louisette Bertholle, is a definitive guide to French cuisine for American readers. Published in two volumes, the first in 1961 and the second in 1970, it includes 781 recipes that range from historic Gallic masterpieces to simple dishes like spring-green peas. The book emphasizes accurate instructions, measurements, and authenticity, with over 100 instructive illustrations to guide readers. It breaks down French cooking into logical sequences of themes and variations, making it accessible to both beginners and seasoned cooks. The success of this book led to Julia Child's television career and significantly influenced American culinary culture[2][4][5].

The Joy of Cooking

A Compilation of Reliable Recipes with a Casual Culinary Chat

Marion Rombauer Becker

Irma S. Rombauer

The Joy of Cooking, initially self-published by Irma S. Rombauer in 1931, has become a cornerstone of American cooking. The book was compiled from recipes Rombauer perfected as a homemaker, cooking class teacher, and hostess. It features a conversational style, making it accessible to middle-class home cooks. The cookbook includes a wide range of recipes, from basic dishes to more complex preparations, along with practical advice on cooking techniques and etiquette. Over the years, it has been revised and expanded, with the latest edition in 2019 including modern cooking techniques and new recipes developed by John Becker and Megan Scott, Irma's great-grandson and his wife.

An invitation to Indian cooking

Madhur Jaffrey

Yotam Ottolenghi

First published in 1973, 'An Invitation to Indian Cooking' by Madhur Jaffrey is widely regarded as one of the best cookbooks of all time and is enshrined in the James Beard Foundation’s Cookbook Hall of Fame. The book covers a wide range of Indian dishes, including soups, appetizers, meats, fish, chutneys, breads, and desserts. Jaffrey, known as the 'queen of Indian cooking,' shares her expertise and personal story of learning Indian cuisine while living in London and later in the United States. The 50th anniversary edition includes a new introduction by the author and a foreword by Yotam Ottolenghi, along with Jaffrey's own illustrations.

The Feminine Mystique

Betty Friedan

Published in 1963, 'The Feminine Mystique' by Betty Friedan critiques the societal expectations that confined women to roles as housewives and mothers, arguing that these roles denied women their basic human need to grow and achieve personal fulfillment. Friedan coined the term 'feminine mystique' to describe the belief that women could find complete fulfillment in domestic duties alone. Through extensive research, including interviews with housewives, college students, and experts in psychology and education, Friedan exposed the widespread unhappiness among women and the detrimental effects of these societal norms on their mental and physical health. The book played a pivotal role in sparking the second-wave feminist movement, encouraging women to seek careers and personal achievements outside the home[1][3][5].

Jewish cooking in America

Joan Nathan

This book is a rich tapestry of more than three centuries of Jewish cooking in America. It gathers together recipes from both Sephardic and Ashkenazic Jews who settled across the United States, bringing with them a wide variety of regional flavors. The book emphasizes the role of food in Jewish rituals and traditions, including the impact of ancient dietary laws on the selection, preparation, and consumption of food. It includes stories and recipes for dishes such as cholents, kugels, potato latkes, and gefilte fish, as well as how American products like Crisco, cream cheese, and Jell-O have influenced Jewish home cooking. The book also explores how Jewish cuisine has adapted and evolved in different regions of the U.S., incorporating flavors from various cultures.

The Essentials of Classic Italian Cooking

Marcella Hazan

This book is a culmination of Marcella Hazan's two earlier works, 'The Classic Italian Cook Book' and 'More Classic Italian Cooking'. It serves as a basic manual for cooks of all levels, providing detailed recipes and techniques that highlight the simplicity and authenticity of Italian cuisine. The book includes nearly five hundred recipes, from basic dishes like tomato sauce with butter to more complex preparations. It also features a 'Fundamentals' section that explains key Italian cooking techniques and the importance of layering flavors. The book is praised for its clear instructions, beautiful illustrations, and the author's passionate and inspiring approach to Italian cooking.

A book of Middle Eastern food

Claudia Roden

This book is a thorough guide to Middle Eastern cuisine, including a wide array of recipes that reflect the subtle, spicy, and varied flavors of the region. It covers dishes from various countries, providing insights into traditional cooking methods and ingredients. The book is known for its detailed recipes and historical references, making it a valuable resource for anyone interested in Middle Eastern cooking.

The taste of country cooking

Edna Lewis

In this seminal work, Edna Lewis chronicles life in Freetown, Virginia, detailing a year in the life of her community through seasonal recipes and stories. The book is organized into menus for the four seasons, highlighting dishes such as wild mushroom sauce, pan-fried chicken, baked country ham, and fresh blackberry cobbler. Lewis emphasizes the importance of using natural ingredients, embracing the seasons, and cultivating community. The book includes personal anecdotes and historical context, making it a rich culinary and cultural experience. With a preface by Judith Jones and a foreword by Alice Waters, it is hailed as one of the most important cookbooks of the 20th century[2][3][4].

The Editor: How Publishing Legend Judith Jones Shaped Culture in America

None

Sara B. Franklin

The Diary Of Anne Frank

Anne Frank

Anne Frank's "The Diary of Anne Frank" is a powerful and poignant account of a young girl's life in hiding during the Holocaust. Written in her diary, it offers intimate insights into her thoughts, feelings, and experiences. The diary's simple yet profound prose captures the horrors of war and the resilience of the human spirit. Its enduring popularity stems from its universal themes of hope, courage, and the importance of human connection. It remains a vital historical document and a testament to the strength of the human spirit.

The 10th Muse: My Life and Food

Judith Jones