Title:

The Tenth Muse and My Life in Food
(Alfred A. Knopf, 2007) ISBN 978-0-307-26495-4 0-307-26495-5

Theme:

Judith Jones provides her memoirs, from publishing Julia Child's Mastering the Art of French Cooking to cooking her favorite recipes with behind-the-scenes stories.

Sample Recipes:

Aunt Marian's ham timbales. Croquettes. Bitki. Boudin blanc. French bread (baguettes). Stuffed zucchini blossoms and/or milkweed pods fried in beer batter. Sorrel and leek pancakes. Rhubarb and strawberry tart. James Beard's swordfish-olive pasta. Cracklings. Minced lamb on toast.

Notable Elements:

From tales of how she influenced Doubleday in publishing the book, Anne Frank: The Diary of a Young Girl, to stories of her influence on Julia Child's Joy of Cooking, Judith Jones tells readers about her experiences in the publishing industry.

Tone / Style:

Using a chatty, first-person style, Judith Jones provides a fascinating view of the 'other side of publishing' and working with famous cooks like Julia Child, James Beard and Helen Evans Brown.

The first nine chapters (197 pages) of the book are Judith Jones' autobiography. The remaining 85 pages feature recipes with background stories and tips for adjusting quantities and varying ingredients. The 50 recipes are subdivided into categories ranging from Cooking for One, to the Nine Lives of a Leg of Lamb.

Visuals:

Forty-five black and white images illustrate Judith Jones' autobiography.

Contents:

• Growing Up
• Paris - the First Time
• Paris for Keeps
• Julia to the Rescue
• Voices in the Kitchen
• Food as Memory
• American Cooking
• What is Taste?
• Treasures of the Good Earth
• The Pleasure That Lasts the Longest
• Recipes
• Index

Author:

Judith Jones

Claim to fame:

Senior Editor at Knopf, Judith Jones co-authored The Book of Breads; Knead It, Punch It, Bake It! and The Book of New England Cookery. She also contributed to The L.L. Bean Game and Fish Cookbook. Jones is a James Beard Foundation Lifetime Achievement Award winner.

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