judith-jones

ericksonblog.com
Rescuing the diary of Anne Frank

“After more than 50 years in publishing, Judith Jones has earned a reputation as a master of cookbooks. Among the many works that fill her dossier as an editor is Julia Child’s Mastering the Art of French Cooking (1960), which gave post-war Americans something different from meatloaf and tuna casserole.

Jones confesses that she has always loved cooking, so it’s no surprise that much of her legacy as senior editor and vice president at Knopf fills millions of kitchen shelves around the world. But all of these cookbooks merely overshadow what is arguably her most important contribution to the world of literature–one that she made at the beginning of her career.

 “It was around 1950, and I was in Paris working for Doubleday as an assistant to Frank Price, who the company had sent over to scout titles,” Jones recalls. “Our office was a rather beautiful apartment on the rue de la Faisanderie, and one afternoon, Frank went off to a lunch appointment and left me with a pile of manuscripts for rejection. He wanted me to write the letters and send them off.”

So, Jones began typing the letters for one manuscript after another, when the pile revealed something that caught her eye. A 12-year-old girl with thick, black hair, chestnut eyes, and a bright smile gazed back at her from the cover of a French translation entitled The Diary of a Young Girl.

Even in black and white, the girl’s face radiated a warmth and innocence that Jones could not ignore. Instead of reaching for another sheet of Doubleday letterhead, on which she had written the other rejections, she opened the book and began reading.

Jones soon found herself immersed in the world of Annelies Marie Frank, a Jewish girl living with her mother, father, and sister in Nazi-occupied Amsterdam. For her 13th birthday, Anne’s father, Otto, gave her a plaid-covered journal in which she began her diary…”

Cheese Soufflé

 

Dinner for one tonight and I am making my favorite alone with a good bottle of wine meal, Judith Jones Cheese Soufflé. Love this soufflé recipe, I have posted this before but every time I make it I want to post again. It is so easy to make and you feel such a sense of accomplishment when this beauty comes out of the oven and it is delicious. The link has a video which I always find helpful.

 

2 tsp softened unsalted butter

1 tbs grated Parmesan cheese

1 tbs all-purpose flour

1/3 cup milk

Large pinch of coarse salt

Small pinch of paprika

1 large egg yolk

2 large egg whites

1/3 cup tightly packed grated cheddar cheese

 

Spray the inside of a 4x2¾ inch round baking dish (2 cups) with a non stick cooking spray, (I use Pam olive oil spray) coat bottom and sides with Parmesan cheese and set aside.

Preheat oven to 425 degrees with a rack set in the center of the oven.

Melt 2 tsp butter in a small saucepan over low heat; whisk in flour. Let cook for 1 minute and remove from heat. Add milk and whisk vigorously to combine. Return to low heat and cook, whisking constantly, until thickened; season with salt and paprika. Remove from heat and whisk in egg yolk.

Place egg whites in a medium bowl and whisk until they form soft peaks. Add a dollop of egg whites to saucepan along with half of the cheese; stir to combine. Fold in remaining egg whites and cheese and pour into prepared baking dish.

Transfer baking dish to oven and reduce oven temperature to 375 degrees.

Bake until top is lightly browned and soufflé has risen, about 18 minutes. Serve immediately.

 

I had this soufflé with an arugula salad, shaved parmesan and lemon vinaigrette. A great meal just for me.

So I have this theory that Rick is slowly going to become the villain. Not forever, just for a time. So you end up just staring at the screen, realizing the main villain of the season wasn’t the walkers. It wasn’t the circumstance. It wasn’t even The Wolves. It was Rick.

7

Judith Jones is one of my absolute fave presenters on the TV travel series Globetrekker on PBS. I saw her for the first time on the episode when she traveled to Argentina and fell in love with her! She’s been in many other travel and food programs and I definitely will be checking them out! She’s intelligent, passionate, sexy, entertaining and a big dork<3 *sigh* be still my beating heart…

Marion Cunningham, 1922-2012

“Marion Cunningham epitomized good American food. She was recommended to me by Jim Beard when we agreed to take over The Fannie Farmer Cookbook and update it from start to finish. She was someone who had an ability to take a dish, savor it in her mouth, and give it new life. At a time when Americans were embracing all kinds of foreign cuisine, Marion Cunningham’s love and respect for American food helped The Fannie Farmer Cookbook once again earn a place in kitchens across America.” —Judith Jones

2⁄3-¾ cup flaked cooked fish 2⁄3-¾ cup mashed cooked potatoes 1 or 2 scallions, including tender green, chopped fine Grated fresh ginger to taste Salt and freshly ground pepper to taste Butter and/or light olive oil for frying Mix the fish and the potatoes with a fork, then work in the other ingredients. You’ll probably want to start with about ¼ teaspoon of the grated ginger, which really lifts the flavors, but use more if you want. Form the mixture into two round patties. Heat a tablespoon of butter or oil (I always prefer a mixture of both, so the butter won’t burn), and when it is sizzling, lay in the fish cakes and cook over medium heat for about 4 minutes on each side. Variations Vary the seasonings. Sorrel is particularly good with salmon, but you would need to sauté a small hand…
thekitchn.com
Judith Jones Makes an Omelet for One (to Share) Kitchen Tour

The first thing that happens if you walk into Judith Jones’s kitchen, umbrella-less and rain-soaked as I was one recent afternoon, is you get a thorough knees-down licking from her Havanese puppy, Mabon. Then Judith offers you a warm kitchen towel from the rung of her Garland stove to dry off. It’s an unusual welcome. For my part, the entrance was anything but graceful. I self-consciously hunched over my rain boots, slipping them off, not taking my gaze off all the details of the room, and toppled over. How could I not? My eyes, like saucers, were busy scanning the French copper pots, peg-boards straight from Julia Child, the apothecary of beans, grains and spices, the industrial stove visibly etched with history.

Oh, perfect Julia-Child-Inspired Omelets. a simple work of art!

Petit Plaisir: Cheese Please

{Petit Plaisir: Cheese Please}

A recent simple pleasure I have been enjoying is something I picked up after reading Judith Jone’s The Pleasures of Cooking for One. With an entire page dedicated to cheese, she explains how she enjoys ending her evening meals with a taste of cheese.

As a way to cleanse the palette or to simply savor, I have found indulging in a slice or two of quality artisan cheese to be a delightful treat…

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Le Week-end Petit Plaisir: No. 14

My new favorite cookbook and why I think it may be yours as well {Le Week-end Petit Plaisir: No. 14}

You may remember the scene in Julie & Julia when Julia is frustratingly working with her editor, Judith Jones at Knopf publishing to come up with the title for her first cookbook - Mastering the Art of French Cooking.And so it is that Judith Jones that continued to work with Julia and many other talented writers with the recipes they would share with the public. Now the vice president and…

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amazon.com
The Tenth Muse: My Life in Food - Judith Jones

I’ve literally become a bookworm after starting and finishing the first Hunger Games book in less than 3 days.  So, while I’ve been reading the second book, Catching Fire, on my nook, I have also been carrying around this book for a) a change of pace and b) a paper alternative.  I’ve been going back and forth with my friend Nikki, the owner of a Kindle, to see which we like best.  Or mainly, I’ve been going back and forth with her about the pros and cons of each. 

Anyway, back to the book, Judith Jones was the editor of Julia Child’s famous cookbook Mastering the Art of French Cooking.  I actually bought this book thinking of my friend Kate and I plan on passing it on to her once I’m finished. 

Overall, I’m really interested in Judith’s journey through publishing and the wonderful meals she describes. Though I can’t imagine myself eating half of the things she does, I do however feel a connection to her love of food in the same way I love culture/travel/exploring new places.

So far so good :)