Summary
From the legendary editor of some of the world's greatest cooks--including Julia Child and James Beard--a passionate and practical book about the joys of cooking for one. Jones suggests basic recipes--such as tomato sauce, preserved lemons, pesto, and homemade stock--that all cooks should have on ha... Full description
Summary: |
From the legendary editor of some of the world's greatest cooks--including Julia Child and James Beard--a passionate and practical book about the joys of cooking for one. Jones suggests basic recipes--such as tomato sauce, preserved lemons, pesto, and homemade stock--that all cooks should have on hand; teaches you how to improvise by building meals through the week; and supplies you with a lifetime's worth of tips and shortcuts. |
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Physical Description: |
x, 273 p. : ill. ; 22 cm. |
Bibliography: |
Includes bibliographical references and index. |
ISBN: |
9780307270726 (alk. paper) 0307270726 (alk. paper) |
Author Notes: |
She started working for Alfred A. Knopf in 1957 as an editor working on translations of French philosophers Albert Camus and Jean-Paul Sartre. In 1960, she decided to publish Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle. Afterward, she edited culinary writers including James Beard, Joan Nathan, Jacques Pépin, and Lidia Bastianich. When she became vice president, Jones edited some of America's best novelists and nonfiction writers including John Updike, Anne Tyler, John Hersey, Elizabeth Bowen, Peter Taylor, and William Maxwell. She retired in 2013. Jones also wrote books. Her books include My Life in Food, The Pleasures of Cooking for One, and The Tenth Muse: My Life in Food. She was the co-author of several books with her husband Evan Jones and Angus Cameron. In 2006, she received the James Beard Foundation Lifetime Achievement Award. She died from complications of Alzheimer's disease on August 2, 2017 at the age of 93. (Bowker Author Biography) |