This is a story about a young lady who graduated from a strict English style food regimen to food of every nation she could visit and/or learn. Honing in on the start of the food revolution, Judith Jones eventually became Senior Editor and Vice President at Alfred A. Knopf.Travelling to Paris by was of Italy, Judy took the Vulcania for her sea passage. Familiar to me, I was seven years old when my parents took me on that same liner for a cruise of the West Indies. Arriving in Paris, Judith suffered the woes of many an impecunious young person. Using her talents she went into several different food ventures learning the art of making cheaper cuts of meat into delectable feasts.
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.