Judith Jones: Pleasure in Food

I had the honor of working on two books with Judith Jones.

"At the table, one never grows old," she says, quoting an Italian saying. "Isn't that enough reason to come home at the end of the day, roll up one's sleeves, fire up the stove and start smashing the garlic?"

“Learning to like cooking alone is an ongoing process. But the alternative is worse.”
-Judith Jones

from NPR:

The year was 1959, the end of a decade when the food industry's "prevailing message was that the poor little woman didn't have time to cook, and, moreover, it was beneath her dignity," Judith Jones writes in her compact memoir, The Tenth Muse. But Jones, then a young editor at Alfred A. Knopf, viewed food differently. Born with what she calls a "fluke gene" that allowed her to take pleasure in food — even in a household that banned garlic — she was on the hunt for an authentic French cookbook. That's when Julia Child's thick manuscript landed on her desk.