Having met her future husband, Evan Jones, while applying for work, they soon learned that they shared a love of food. It also led them to experiment more with savory platters of fish, fowl and meats.
Upon moving back to the States with her husband, she eventually wound up working for and with the Knopf family. Recognizing the upcoming interest in foods, Judith Jones developed friendships with cooks, chefs and gourmands. Her main assignment was to help them to write an interesting book on their cooking specialties. Names like Julia Child, James Beard, Craig Claiborne, Lidia Bastianich and many more became a part of her life and circle of friends.
The recipes are bountiful, the international tastes plentiful. In the back of the book, she devotes space to recipes like bluefish, broiled, over a bed of fennel and new potatoes, shad and shad roe in sorrel sauce, sweetbreads sautéed with morels and cream and Frenchified meatloaf, just to name a few.
Attributed to Brillat-Savarin, Gasterea is the tenth muse presiding over all the pleasures of taste. Judith Jones has pursued that tenth muse!
Judith Jones is available for lectures and readings. Visit www.knopfspeakersbureau.com or call 212 572 2013.