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I loved this book in the beginning but by the end I was disenchanted with the elitist/lecturing tone it took. In her older years, Jones seems to lose touch with the changing tastes of society and laments the loss of what she‘s as superior. Her recipes call for calves‘s brains, rabbit in a sour chocolate sauce, shad roe, duck gizzards, etc. none of which appeal to me. I will attempt a gluten free version of her Butterscotch Cookie recipe though!

I totally read this in Julia Child‘s voice in my head.

(To clarify Julia wasn‘t talking about Italians, but referencing the low fat health craze that eliminated butter and sought alternative cooking oils)

From my brief Litsy scrolling, I see I‘m virtually joining a few other Littens for a Friday unwind with book/libation. Cheers!

With a bio coming out on Judith Jones, who I didn‘t know is a reason we were introduced to Julia Child, Marcella Hazan, Claudia Roden, Lidia Bastianich, to just name a few. I wanted to read her memoir as my introduction to this gastronaut I‘ve not been acquainted with before. It‘s riveting. Halfway thru & highly recommend

The memoir of the editor at Knopf responsible for the publishing of Julia Child‘s Mastering the Art of French Cooking & the Knopf Cooks American series.

This was so interesting! It was fascinating to read through a life so heavily influenced by a love of food and cooking. Her friendships with the authors she worked with were delightful. & recipes at the end! Unfortunately, shorter than I would have liked, it felt very bullet point. 🌕🌕🌕🌗🌑

When I realised that this was Julia Child's editor I was intrigued as I have just finished watching the TV series 'Julia'. However, this is a very slim memoir with a third of it dedicated to recipes. As such, it just skims the surface of her life. I would have appreciated a more in depth memoir of what seems to be a very interesting life.
A soft pick.
#booked2022 #includesarecipe #roll100

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