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[Free Kindle] ⚆ The Tenth Muse: My Life in Food ♳

Judith Jones s memoir ia about her love affair with food As senior editor for Knopf for many years, she has worked with the greats in the food writing business Beginning her career after World War II, working for Doubleday in Paris, where she socialized with the likes of Capote and Baldwin, and got permission from Otto Frank to publish his late daughter s diary, and now still editing for Knopf, Jones s book is a history of her world and the truly creative geniuses she welcomed into it.Julia Child, James Beard, Edna Lewis,and Marion Cunningham, to name a few Her husband, Evan Jones, also a writer, shared her passion for food, travel, and interesting people.A truly remarkable life lived by a truly remarkable woman who gave people chances to be all that they could be while making our world a better place. I love this book and can t believe I waited so long to read it Jones edited John Updike, Sylvia Plath, Anne Tyler, and rescued The Diary of Anne Frank from a slush pile at an American publishing house She translated Camus and Sartre for American audiences She changed the way Americans eat by publishing Julia Child, James Beard, M.F.K Fisher, and Madhur Jaffrey.This book is mostly about what it was like to publish these amazing cookbooks and how American tastes have evolved.But her memoir also shows what it takes to be a good editor Judith Jones grew to trust her appetite, and it led her to people who challenged or shared her sensibilities, and she collaborated with those people to help them produce their books But it s Jones s lively, omnivorous palate that has shaped decades of American culture and tastes She followed her heart and her belly, and she changed our whole culture Fascinating. [Free Kindle] ♢ The Tenth Muse: My Life in Food ⚕ From The Legendary Editor Who Helped Shape Modern Cookbook Publishing One Of The Food World S Most Admired Figures An Evocative And Inspiring Memoir Living In Paris After World War II, Judith Jones Broke Free Of The Bland American Food She Had Been Raised On And Reveled In Everyday French Culinary Delights On Returning To The States Hoping To Bring Some Joie De Cuisine To America 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 Discovering, With Her Husband, Evan, The Delights Of American Food Working With The Tireless Julia Absorbing The Wisdom Of James Beard Understanding Food As Memory Through The Writings Of Claudia Roden And Madhur Jaffrey Demystifying The Techniques Of Chinese Cookery With Irene Kuo Absorbing The Italian Way Through The Warmth Of Lidia Bastianich And Working With Edna Lewis, Marion Cunningham, Joan Nathan, And Other Groundbreaking Cooks Jones Considers Matters Of Taste Can It Be Acquired She Discusses The Vagaries Of Vegetable Gardening In The Northeast Kingdom Of Vermont And The Joys Of Foraging In The Woods And Meadows And She Writes About MFK Fisher As Mentor, Friend, And The Source Of Luminous Insight Into The Arts Of Eating, Living, And Aging Embellished With Fifty Recipes Each With Its Own Story And Special Tips This Is An Absolutely Charming Memoir By A Woman Who Was Present At The Creation Of The American Food Revolution And Played A Seminal Role In Shaping It Highly enjyable although for a memoir she doesn t get too personal I guess some of the things I was curious about like hooking up with her married husband are really none of my beeswax though I guess I was looking for emotion and she seemed a bit detatched Her husbands death was adressed in one sentence She also tends to skip around time a bit and the book ends a bit abruptly But despite it s shortcomings I really liked reading about the great chefs she met and about her time in Paris. We had a great discussion at a library book group, but I didn t particularly enjoy this book Jones is an editor who went to Paris in 1948, fell in love with French food and an American man, and was the editor for Julia Child and other big names in cooking, as well as for Anne Tyler and John Updike She came across as elitist and completely unappealing to me, and I couldn t get past that But it was a fun discussion most in the book group liked it and a good choice for groups that have read other food related books M.F.K Fisher, Michael Pollan, or Julia s My Life in France. This was a very quick and interesting read I finished it in a couple of days Judith Jones is the editor who brought the world Anne Frank s Diary and Mastering the Art of French Cooking and many other well known cookbooks in the 1950s, 60 s and 70 s She was there to ride the wave of French cooking and good home cooking in general and eventually international cooking in America at a time when jello molds and cream of mushroom casserole s were a standard Jones doesn t dwell too long on any one particular chef or author, but keeps the story lively by keeping to the highlights We are introduced to her passion for French food or perhaps I should say good food as a young woman in France in the late 40 s early 50 s, how she came to be an editor for Knopf and her quest to cook well While I enjoyed the book, a couple items did manage to irritate me at times I found the tone a bit condescending if you didn t aspire to cook French, then you really aren t a true cook If you are from the Midwest, you really just don t know how to cook after all, Midwesterners only eat out of cans and apparently this was proven on a trip to rural Iowa and Minnesota Well excuuuusseee us Midwesterners for not living in NYC Her writing style, while enjoyable to follow, often had small holes where some item of information was left wanting and would either be provided later or not at all Other than that, I found the book to be a neat look at the history of the cookbook, how influential a small group of people Judith Jones, Alfred Knopf, Julia Child, Mariann Cunningham, James Beard and others were in shaping the course of appetites in America This book also dovetails very nicely with My Life in France by Julia Child, as the histories overlap. A disappointing book I was looking forward to hearing about Judith Jones and her experiences with so many pivotal foodies Eventually, I ended up skimming much of the trite, sophomoric, skimpy narration about a life that could have been told with so much vivacity and detail Jones may well be a skilled editor and publisher, but she is not a writer Her story was pleading for sensual description, yet her voice seems as if she just jotted down a litany of the foods she has eaten, the places she experienced them, and the people who awakened her palate There was very little for me as a reader to sink my teeth into I doubt any of this book will remain in my memory The redeeming part of The Tenth Muse was the last 40 or so pages of annotated recipes. disappointing Confused narrative structure and cloying descriptionsand this from a legendary editor She only gets as delightfully crisp almost brutal as she was onstage at Cooper Hewitt when she is describing her authors Marcella H was a bitch , and determinedly walking her timid readers through her favorite recipesincluding one for brains in mustard sauce The gooseberry flummery sounded appealing, frankly. 3.5 patrician and slightly racist stars I should drop it back to 3 since I didn t want to make any of the recipes in the book but I added it back on for the shade she throws at Simone Beck and Marcella Hazan. Lately I ve been surrounding myself with the words of women whose lives have been shaped by food They are great company, these women, and reveal something new to me with each read My latest culinary literary journey was Judith Jones The Tenth Muse My Life in Food Jones was the legendary Knopf editor responsible for publishing dozens of food luminaries over the course of her career As the Times put it, Ms Jones may not be the mother of the revolution in American taste but she remains its most productive midwife Toward the end of her memoir, Judith discusses what it was like to begin cooking for herself after her husband and partner in all things food passed away After Evan died, in the winter of 1996, I doubted that I would ever find pleasure in making a nice meal for myself and sitting down to eat it all alone I was wrong Instead, I realized that the ritual we had shared together for almost fifty years was a part of the rhythm of my life, and by honoring it I kept alive something that was deeply ingrained in our relationship In fact, than ever I found myself, about mid afternoon, letting my mind drift toward what I was going to conjure up for dinner when I got home Instead of walking into what might have seemed an empty apartment actually, I ve always had a dog who is hungry to greet me I gravitate toward the kitchen, as I did as a young girl to bask in Edie s warmth, and I can t wait to bring it to life, to fill it with good smells, to start chopping or whisking or tossing and smelling up my hands with garlic I turn on some music and have a glass of Campari or wine, and it is for me the best part of the day, a time for relaxation When, at last, I sit down and light the candles, the place across from me is not empty This passage strikes right to the heart of why I love to cook So many moments in this novel resonated with me, as emitted from the heart of this woman who is wise, conscientious, bold, and as fantastic a listener as they come Seems to me we could use Judith Jones in the world.