Summary
[Judith Jones] is senior editor and vice-president at Alfred A. Knopf. She joined the company in 1957 as an editor working primarily on translations of French writers such as Albert Camus and Jean-Paul Sartre. In 1961, the seminal cookbook Mastering the Art of French Cooking by [Julia Child], Simone Beck, and Louisette Bertholle, was published. Although she had "seen through" to publishing a couple of cookbooks, Jones hadn't yet edited one herself. This would be her first. She edited all of Child's work after that. She's been talking to folks about the book and the movie, and she was at home in Vermont this month wondering if she was going to run out of things to talk about.
"I have some letters from the years when I was in Paris, that I wrote home, and it started out: 'I know you didn't send me to an expensive college to become a cook, but you have to understand that in France, cooking is an art.' I hoped to win them over, but I didn't win them," she says. "Do parents have the same attitude in Winnipeg?""Today, I think as people who write cookbooks compete to have that absolutely pure flavour; you'll find yourself having to go out and buy three packets of fresh herbs -- they cost more than the meat by the time you're through and then they're so dank by the time you're done! That's what puts people off cooking today."See the full content of this document
Extract
French Twist
Julia Child's seminal cookbook changed the way North Americans approached food ... and life
If you learn to cook, can it change your life?That's the fundamental question behind the upcoming movie Julie & Julia.The short answer is "Yes!"There is one person who had a profound effect on the way North Americans cooked, and she became the first real TV celebrity chef. Though renowned as "Th...See the full content of this document
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