The Tenth Muse: My Life in Food

Editorial Reviews. From Publishers Weekly. Starred Review. The title of this testament to one The Tenth Muse: My Life in Food - Kindle edition by Judith Jones. Download it once and read it on your Kindle device, PC, phones or tablets .
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She is… More about Judith Jones. The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place. As I read them I found myself confronting this young creature of 24 and thinking do I really know her? What made her so audacious? How did she become so passionate about food, particularly growing up in a household where garlic was banned? And how did she ever believe that she could persuade her parents that food was a noble calling? There are so many wonderful stories, moments in your memoir. Is there one in particular that is your favorite?

It was such a nervy thing to do and yet to us it seemed perfectly innocent. Her nephew Paul,a friend of mine from New York, was living there while the Countess was in Rome and he suggested I move in when he heard I was without a sou. We figured that perhaps we could manage to feed ourselves by feeding others—that is, that we could put on a lovely diner and charge a minimal fee several times a week for fellow Americans and other lonely young souls living in Paris.

Fortunately I had a French journalist friend who happened to be a terrific cook and he loved the idea of showing Americans good French home cooking. So soon we had a thriving Cercle de Cirque several times a week—that is, until the concierge told the Countess about what was going on and she was on the next train to Paris. Can you briefly tell the story about the beaver?

I realize in writing how vulnerable you are. I was urged by Saveur magazine several years ago to write the story of the beaver who had moved into the pond my husband Evan and I had created out of marshlands near our house in northern Vermont. For two seasons the beaver had systematically destroyed all the good trees around the pond and pulled in enough detritus to dam up the drain so soon the waters would be flooding the county road. Moreover he was building a pavilion so that by next year he would have a mate and lots of sharp-toothed little beavers to compete with me for swimming rights.

Clearly he had to go, and after several unsuccessful attempts with traps my son-in-law bought a rifle in my name and patiently waited for several days at dawn and again at dusk, teasing the beaver to surface. Finally early on the third day I heard two shots and then I saw the large glistening body dragged up the driveway.


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Immediately a deeply atavistic impulse took hold of me. We had to honor this creature and I decided we must do so by eating his liver. After the story was published, I received some disturbing hate mail. You are quite well known as any editor of cookbooks and have also written cookbooks yourself. Please talk about your own cookbooks for a moment. I have been fortunate to have had a husband who not only enjoyed cooking but loved to write about it.

Gathering recipes, testing them and eating the results was part of the rhythm of our lives for many, many years. I firmly believe that a food writer has to do his or her own testing, not turn it over to a test kitchen. What makes a recipe special is the way in which that particular cook puts it together, and then explains enough so that the home cook understands. I think it has been helpful to me as an editor to have had the experience of researching and writing recipes. It helps me to ask the right questions and to encourage writers to develop their own voice.

How do you see the the culture of food having changed since you first began working? It has certainly been an exhilarating time in the last 50 years seeing the American food scene change so radically. For so long we were slave to the Puritan ethic that cooking was not something be taken seriously and the food industry did a successful job of telling the poor little housewife how demeaning it was.

If you are from the Midwest, you really just don't know how to cook - after all, Midwesterners only eat out of cans and apparently this was proven on a trip to rural Iowa and Minnesota. Well excuuuusseee us Midwesterners for not living in NYC. Her writing style, while enjoyable to follow, often had small holes where some item of information was left wanting and would either be provided later or not at all. Other than that, I found the book to be a neat look at the history of the cookbook, how influential a small group of people Judith Jones, Alfred Knopf, Julia Child, Mariann Cunningham, James Beard and others were in shaping the course of appetites in America.

This book also dovetails very nicely with My Life in France by Julia Child, as the histories overlap. Jan 27, Linda rated it it was ok Shelves: We had a great discussion at a library book group, but I didn't particularly enjoy this book.

The Tenth Muse: My Life in Food - leondumoulin.nl

Jones is an editor who went to Paris in , fell in love with French food and an American man, and was the editor for Julia Child and other big names in cooking, as well as for Anne Tyler and John Updike. She came across as elitist and completely unappealing to me, and I couldn't get past that. But it was a fun discussion most in the book group liked it and a good choice for groups that have read ot We had a great discussion at a library book group, but I didn't particularly enjoy this book. But it was a fun discussion most in the book group liked it and a good choice for groups that have read other food-related books M.

I was looking forward to hearing about Judith Jones and her experiences with so many pivotal foodies. Eventually, I ended up skimming much of the trite, sophomoric, skimpy narration about a life that could have been told with so much more vivacity and detail. Jones may well be a skilled editor and publisher, but she is not a writer.

Her story was pleading for sensual description, yet her voice seems as if she just jotted down a litany of the foods she has eaten, the places A disappointing book. Her story was pleading for sensual description, yet her voice seems as if she just jotted down a litany of the foods she has eaten, the places she experienced them, and the people who awakened her palate. There was very little for me as a reader to sink my teeth into.

I doubt any of this book will remain in my memory. The redeeming part of The Tenth Muse was the last 40 or so pages of annotated recipes. Dec 16, Elizabeth Bradley rated it it was ok. Confused narrative structure and cloying descriptions She only gets as delightfully crisp almost brutal as she was onstage at Cooper Hewitt when she is describing "her" authors Marcella H.

The "gooseberry flummery" sounded more appealing, frankly.

Judith Jones: Discovering Julia Child

Apr 19, Sandra added it. Judith Jones's memoir ia about her love affair with food. As senior editor for Knopf for many years, she has worked with the "greats" in the food writing business. Beginning her career after World War II, working for Doubleday in Paris, where she socialized with the likes of Capote and Baldwin, and got permission from Otto Frank to publish his late daughter's diary, and now still editing for Knopf, Jones's book is a history of her world and the truly creative geniuses she welcomed into it Jul Judith Jones's memoir ia about her love affair with food.

Her husband, Evan Jones, also a writer, shared her passion for food, travel, and interesting people. A truly remarkable life lived by a truly remarkable woman who gave people chances to be all that they could be while making our world a better place.


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    7. Dec 13, Wendy rated it liked it Recommends it for: Anyone who reads cookbooks for fun. A little bland for someone who worked with the greatest cookbook authors of the 20th century, including Julia Child, Marcella Hazen, Madhur Jaffrey and Jim Beard. Jones only skims the surface of her relationship with the culinary giants, and one wishes she had taken the time to add a little more spice and substance to her memoir. For those of us with a cookbook addiction, however, this is still an essential read. Nov 21, Chris rated it really liked it Shelves: I bought this over the summer, but finally finished it after meeting Jones on Saturday afternoon for a cooking demonstration.

    Some people stand in line to get tickets to see their favorite band, I was jumping out of my skin to meet an year-old editor! I wouldn't call this a memoir in the traditional sense, she kind of skips around in her life, and what a life she's led. I would maybe sa I bought this over the summer, but finally finished it after meeting Jones on Saturday afternoon for a cooking demonstration.

    I would maybe say she has had more influence on cooking in America than anyone else, based on the fact she has brough these authors to us, Madhur Jaffrey, Marcella Hazen, Claudia Rodan, Joan Nathan, and of course, Julia Child. And she hasn't just worked with seminal cookbook writers, she's also worked with the likes of John Updike and Anne Tyler. Her fingerprints are on so many books. As a writer and editor, I loved reading to how she crafted these books with the writers, sometimes holing up in their homes for days at a time, cooking alongside them for an attempt to get the perfect explanation for the recipe for the reader as well as herself.

    An avid and curious cook, I think it was her questions that made writers look beyond the usual recipe and make it even better. I couldn't help but wonder if the careful attention she paid to each book is a dying art form. These days, it seems like things come out quickly, but maybe that's my own jaded look at the publishing world.

    It certainly was a wonderful ride to go on with her, and I loved the stories she told of her and her husband. The only downfall is after seeing her last weekend, she told an awful lot of the stories that were in this book, but it was still nice to hear them first hand. I love books about people who love food - and I particularly loved this book since Jones' job for many years was to find people who loved food and encourage them to write books about it. Jones' memoir was weakest, for me, when she was talking about her own early years and connection to food - perhaps because the food she remembers is so often bland and a form of privation in its own way.

    But once Jones' discovers France, and begins to edit numerous cook books including -Mastering the Art of Fre I love books about people who love food - and I particularly loved this book since Jones' job for many years was to find people who loved food and encourage them to write books about it. But once Jones' discovers France, and begins to edit numerous cook books including -Mastering the Art of French Cooking- the text comes alive.

    I deeply appreciated Jones' long view of the changes in American cooking, and her support for turning back to the soil around us, and eating things that are local and in season. My one discomfort with the book came with Jones' single-minded devotion to her topic - which sometimes created some awkward moments. In lauding Thomas Jefferson's love of food and agriculture, for example, she makes no reference to the fact that it was slaves who were growing all of Jefferson's much loved crops.

    She even mentions that Jefferson had "his man," Mr Hemmings, learn to cook from a French chef to better emulate that style back in Virginia - without mentioning the very obvious fact that Mr Hemmings was a slave. While this isn't a book that is trying to write social history, it would have taken a sentence or two to acknowledge that the African influences in Southern cooking - in which Jones takes such delight - are owed to a system of enslaved labor.

    The book would have been strengthened that much more for the acknowledgement. Jan 19, Katie rated it liked it Shelves: Very much enjoyed this book, as I do any book written by someone who changed the way Americans the world? I wish Jones had spent a bit more time on the actual editing process rather than on food's role in society, but I suppose that's because I come from publishing.

    Reading about how these cookbook authors - the fabulous Julia Child being the catalyst - introduced America to a whole bevy of new foods and flavors and tastes was fascinating - I realized, but only half-heartedly, just Very much enjoyed this book, as I do any book written by someone who changed the way Americans the world? Reading about how these cookbook authors - the fabulous Julia Child being the catalyst - introduced America to a whole bevy of new foods and flavors and tastes was fascinating - I realized, but only half-heartedly, just how much grocery stores have changed in the past 20, 30, 50 years and how much our nation's collective tastebuds have changed, as well.

    Foods I take for granted in my case, mainly ethnic foods: I owe a lot to her. I'd be miserable if all that was on my plate was an overcooked piece of meat, a baked potato and a side of cooked-beyond-recognition vegetables. At times, I did feel like I'd read this book before, and with all the attention food books have been getting lately My Life in France, Omnivore's Dilemma, United States of Arugula, etc. Still, Jones has an elegant writing voice, and her first-hand experience with food and America's palate makes this a more than worthwhile read for anyone with an interest in food.

    Apr 20, Suzanne rated it liked it Shelves: This is a fascinating autobiography of one of the great editors in cooking. A friend let me borrow it because the author spends time up in the Northeast Kingdom in Vermont and thought I would be interested. Judith was the editor for Julia Child and others. She and her husband Evan brought french cooking into the mainstream. She quote This is a fascinating autobiography of one of the great editors in cooking. Said child did not like her homemade version cooked with real butter, vermont cheddar and fresh bread crumbs.

    I will say her descriptions of tripe left me squeamish. Some French cooking is very gamey Fun to read if you like to cook Oct 27, Diane Barnes rated it liked it. As the editor who brought Julia Child to the attention of the American public, she was involved in all stages of book and recipe production.


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      7. She and her husband were both accomplished cooks themselves, and her friends included most of the most famous cookbook authors and chefs in America. An interesting side note early in the book has her rescuing Anne Frank's diary from a slush pile and fighting 3. An interesting side note early in the book has her rescuing Anne Frank's diary from a slush pile and fighting for it's publication.

      I enjoyed the read, but can't be too enthusiastic because there was no passion in the writing, not enough personal details about her own life, which sounded quite wonderful because it was full of interesting people, travel, and very good food. Recommended only to those interested in food and cookbooks.

      Jul 09, Athul Domichen rated it really liked it. A sumptuous journey through cusines, experiments, food writing, and anecdotes of culinary giants, albeit oozing out privilege. Made me hungry, made be cook better. Apr 01, Marsha rated it liked it. A short book - about pages - this is a memoir of the editor of many cookbook authors, including Julia Child. My favorite parts were when Mrs. Jones shared her philosophies about food and how it connects us to nature and to our history.

      She is also very encouraging about being inventive in using the items you have on hand and not worrying about following someone else's recipe. It is a bit like she has sat down with you in the kitchen to chat about her experiences, which are fascinating, but l A short book - about pages - this is a memoir of the editor of many cookbook authors, including Julia Child.

      It is a bit like she has sat down with you in the kitchen to chat about her experiences, which are fascinating, but leave you wanting more. Jan 12, Barrie rated it it was ok. This book had a lot of And then I did this And then I did that. Just like how food critiques should talk about the food, and not just say it was good, this book should've talked more about her experiences and not that she just had lots of them.

      I would've loved if she went deeper into her friendship with Beard or Childs, but nothing, nada, zilch. There were hints of a story that maybe lasted a paragraph, but overall the only thing I'll take away from this book are the 5 recipes I'll actu This book had a lot of And then I did this And then I did that. There were hints of a story that maybe lasted a paragraph, but overall the only thing I'll take away from this book are the 5 recipes I'll actually make that are featured in the back.

      Ho hum I say! Mar 12, Ellen rated it it was amazing. An American girl who graduated from college in the protective for females 50's, then finagled not only a trip to Paris, but a temporary job there, then met the two loves of her life; the first a married! She became increasingly sophisticated through living in Paris. Learning to cook great meals seems to have happened almost accidentally. Then, a job as an editor leads to food criticism, then helping edit Julia Child's books. An amazing story of a full Great fun! An amazing story of a fully lived life. Feb 28, Pdxstacey rated it really liked it.

      I like food, I like Julia Child, I like feminist travel writing. So, I loved this book. I'm not sure it's nice to serve tripe to a kid used to mac and cheese from a box, but I admire her zest for life. It seemed particularly zesty as I was in bed sipping theraflu while I read it. Jan 07, Chris rated it liked it Shelves: Probably would have got four stars if I hadn't read MFK Fisher recently - it's enjoyable, but slight. Jan 31, Teresa rated it really liked it.

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      It's taken me 10 years to read this book! I just recently came across this book while organizing my shelf and forgot it was here. At the time, I didn't invest my time in cooking, not like I do now. Therefore, it was a perfect time for me to pick up the book and start reading.

      An ok book about an amazing editor who's done more for food and new discoveries as Michael Pollen has for advocated healthy foo It's taken me 10 years to read this book! An ok book about an amazing editor who's done more for food and new discoveries as Michael Pollen has for advocated healthy food movement. It was a mildly interesting book in that we got to learn how she developed into a "foodie" with her life in Paris and eventual editor at Alfred Knoff.

      But she lacks the details I wish she would fill. I left that book with more questions than answers. If it was going to be a book about her discovery about cooking then why not fill in the blanks as far as how she met her husband and how he died. He was as much about food as she was, why not talk about that part of her life as well? I could only imagine she was short on time?

      My Life in Food

      I love that she included her favorite recipes at the end of the book but why not talk about her family and the friends and the growth of those amazing cooks she discovered and eventually helped edit and publish their books? I think of it as a lost opportunity. I had to look her up on wikipedia to learn more about her and her relationships and then also discover she died last Aug.

      She touched on her short time living with the artist Balthus in Paris. Tell me more about this experience! What was it like living with an artist? Did you talk to him about his art? Were you at all interested in learning more? Why even mention this when you couldn't give us any kind of interesting tidbit of information? Perhaps the only time she really expanded on a story happened when a son-in-law came and killed a beaver and they soon ate it. That's all you got? I know there's more behind this ladies life but she was too chicken to talk about it.

      I'm not sure what the goal was in her writing this book. Perhaps it was the ability to talk very little in each chapter of her life that involves food and then have the real meat include her favorite recipes.

      The Tenth Muse: My Life in Food

      Why not just make a cookbook then? Or go into detail about how you met your husband. This is like your life story but you fail to include how you got there.