A memoir by the legendary cookbook editor who was present at the creation of the American food revolution and played a pivotal role in shaping it • “Engrossing. . . . The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place.”—O, The Oprah Magazine
Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States 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 as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich.
Also included are fifty of Jones's favorite recipes collected over a lifetime of cooking-each with its own story and special tips.
“Lovely. . . . A rare glimpse into the roots of the modern culinary world.”—Chicago Tribune
From the legendary editor who helped shape modern cookbook publishing-one of the food world's most admired figures-comes this evocative and inspiring memoir.
Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States 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 as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich. Here also are fifty of Jones's favorite recipes collected over a lifetime of cooking-each with its own story and special tips. The Tenth Muse is an absolutely charming memoir by a woman who was present at the creation of the American food revolution and played a pivotal role in shaping it.
“Lovely, elegant, and passionate.”
—Newsday
“Engaging. . . . [Jones's] refined gourmandise is present on every page.”
—The Washington Post
“Lovely. . . . A rare glimpse into the roots of the modern culinary world.”
—Chicago Tribune
“Engrossing. . . . The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place.”
—O, The Oprah Magazine
