The Tenth Muse: My Life in Food

When I went over to my grandmother’s house on the weekends, I would undoubtedly find myself making cookies or banana bread or some other such thing on one of the days we were together. For her it was something exciting, for me it was something to pass the time. I have very fond memories of walking in to her kitchen with all of the cooking gadgets and gizmos scattered on the counters, in cupboards and on shelves, but I never wanted to bother with any of it for myself. As I got older, I used the griddle to make pancakes the way we used to on Sunday mornings, but that’s about all.

Then I picked up The Tenth Muse and I instantly thought of my grandmother. I devoured the pages like I would her banana bread or blueberry pancakes and as I show more read on I came to realize exactly what all of this cooking stuff was all about. The book did not convert me. I will never want to go in a kitchen and whip up a simple or elaborate meal, but I have learned a new appreciation for the people who do have that desire to cook somewhere in their blood. Thankfully Judith Jones doesn’t insist that reading her book will make everyone run out and pick up a pot or a pan. She accepts that there are people out there who just don’t have a cooking gene and is okay with that, though she does say she hopes to see more young people cooking.

At first this statement upset me because I know from experience that you can’t force a love of cooking on anyone. I may have the fondest memories of my grandmother in her kitchen, but I am not going to run to my kitchen in order to relive them. After a while, though, I realized that the exposure to the kitchen is more about remembering the past, sharing time together, and enjoying yourselves than it is about making someone figure out how to boil potatoes or bake the perfect cake. I read stories of Julia Childe and all of the other famous folks out there who wrote cook books or encouraged people to take the time to feed their families in a wholesome way and I made a connection with my grandmother’s generation that I never thought was possible.

I can’t go to her now and tell her that all of this has happened for me, but I can remember what it was like to experience this realization and I can pass it on to other readers. I can recommend this book to anyone who has a willingness to relive a memory of family in the kitchen, I can tell the cooks out there that there are recipes in the back of the book, and I can let everyone know that the stories of publishing a wide variety of cookbooks will intrigue and delight readers of every variety. I never thought a book about cooking would touch me the way this one has. I never thought I would claim said book was a must read. This one falls into both of those. Enjoy. show less

People who enjoyed Julia Child's memoir, [book: My Life in France] will probably enjoy this one as well. Judith Jones was Julia Child's editor and also worked with most of the other famous cookbook authors of that era. She was also married to food writer Evan Jones, with whom she did some cookbooks as well. Judith Jones enjoyed food from an early age, even though this was discouraged in her family, and when she first went to Paris in the late 1940s she fell in love, first with French food and then with Evan Jones. She also learned to cook and even helped run a clandestine restaurant in the apartment of a friend's aunt (who was unaware of the use). Jones's other claim to fame, which preceded her work with Child, was convincing Alfred A. show more Knopf to publish Anne Frank's [book: The Diary of a Young Girl}, which had already met with several rejections. Jones's book has just enough gossip to be interesting without making the reader feel grimy. The latter part of the book describes her and Evan's semi-retirement to Vermont, their food and gardening adventures there, and then her widowhood and why she cooks herself a real meal each evening. Many photographs add to the enjoyment and there are recipes at the end of the book. It doesn't take long to read, and is rewarding far beyond the time spent reading it. show less

I'd really give this a 3.7, but I'll round up...This is one of those books I read and think 'I meant to have that life!' But I was born too late (there are probably a few other reasons I didn't get that life...). A fun, overview kind of a read--nothing is explored too deeply, but much is touched on.

This is a tell all memoir - about food. Not about people. It is a well written professional memoir that focuses on the story of how Judith Jones became involved in publishing and how she became one of the guiding lights of some of the most important publications about food in the last century. She edited cookbooks by Edna Lewis, Claudia Rodin, and the great Julia Childs. This book tells some of Judith Jones story, but concentrates on the story of the cookbooks - how they came to be and how one book led to another. As interesting as Judith Jones live is this book is only about her life as it connects and intersects with food. Very well focused and doesn't deviate from thesis as stated in the title. Accompanied by some recipes at show more illustrate Judith Jones' take on some of the recipes done by the famous people whose books she edited. show less

This is a great book about the love of food and quality ingredients. It is so interesting how Americans have changed the way we cook over the last few decades! It only gets a four star rating because there were a lot of names that made it confusing and the narrative jumped around a lot.

excellent memoir. even i miss her husband. her food is not my choice but i admire her enthusiasm and adventurism. interesting glimpse of life in post-war france and new york,

With insights into both the culinary and publishing worlds, The Tenth Muse is the perfect gift for the foodie reader on your list - maybe even yourself. Judith Jones, an editor at Knopf for nearly a half century and the woman who started it all with Julia Child, has finally shared her own story, well-written (she is an editor after all), fun and well, delicious. Recipes included,