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The Pleasures of Cooking for One
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. Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmers’ markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesn’t have to be perfect; and you can use leftovers to innovate—in the course of a week, the remains of beef bourguignon might be reimagined as a ragù, pork tenderloin may becom...
The Tenth Muse
A memoir by the legendary cookbook editor who was present at the creation of the American food revolution and played a pivotal role in shaping it • “Engrossing. . . . The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place.”—O, The Oprah Magazine Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States she published Julia Child's Mastering the Art of French Cooking. The rest is publishing and gastronomic history. A new world now opened up to Jones as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich. Also included are fifty of Jones's favorite recipes collected over a lifetime of cooking-each with its own story and special tips. “Lovely. . . . A rare glimpse into the roots of the modern culinary world.”—Chicago Tribune
Intensity
A challenging, iconoclastic study that makes clear the underlying unity of Whitehead's vision of the world. This important and provocative book on the work of Alfred North Whitehead (1861-1947) explores how his avowed atomism is consistent with his equally essential commitment to a view of reality as a thoroughly interconnected sphere of relations. Judith Jones challenges Whitehead's readers to reconsider certain prevailing interpretations of his organic philosophy. To Jones, a rereading of Whitehead's overall philosophic project is essential to evaluating his contributions to metaphysics and ontology. SinceWhitehead's basic worldview is holistic, a return to viewing Whitehead's work as a wh...
Mother Jones
A biography of Mary Harris Jones, the union organizer who worked tirelessly for the rights of workers.
My Life in France
When Julia Child arrived in Paris in 1948, a six-foot-two-inch, thirty-six-year-old, rather loud and unserious Californian, she spoke barely a few words of French and did not know the first thing about cooking. What's a shallot? she asked her husband Paul, as they waited for their sole meunière during their very first lunch in France, which she was to describe later as 'the most exciting meal of my life'. As she fell in love with French culture, buying food at local markets, sampling the local bistros and taking classes at the Cordon Bleu, her life began to change forever, and My Life in France follows her extraordinary transformation from kitchen ingénue to internationally renowned (and loved) expert in French cuisine. Bursting with adventurous and humorous spirit, Julia Child captures post-war Paris with wonderful vividness and charm.
The Book of Bread
"The Book of Bread . . . is a treasure. Written by two of the best-known food authorities in the U.S., the book makes the baking of bread a true labor of love."--San Francisco Chronicle
Mastering the Art of French Cooking, Volume 1
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisi...
The French Chef Cookbook
A beautiful new edition of the beloved cookbook capturing the spirit of Julia Child's debut TV show, which made her a star and is now featured as the centerpiece of Max's Julia. The French Chef Cookbook is a comprehensive (Aïoli to Velouté, Bouillabaisse to Ratatouille) collection of more than 300 classic French recipes. By 1963, Julia Child had already achieved widespread recognition as the bestselling author of Mastering the Art of French Cooking, but it wasn’t until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series comple...
The L.L. Bean Game and Fish Cookbook
Contains all the information a cook/hunter/angler needs to prepare hearty game and fish meals in camp or at home. There are detailed and illustrated instructions for all procedures needed to prepare and cook game and fish. Over 800 recipes included.
Dungeness Crabs and Blackberry Cobblers
The gifts of the Great Northwest inspired Janie Hibler to write Dungeness Crabs & Blackberry Cobblers, a celebration of the region's diverse culinary heritage. With 220 recipes, both old and new, Hibler offers a zesty menu of dishes, some born in the Northwest, other imported by settlers from New England, France, Scandinavia, Germany, Italy, and Asia. Featuring more than 240 historical photographs and illustrations, along with regional legends, personal remembrances, and tips, Hibler's collection of Northwest flavors is further seasoned with her passion for cooking and love of place. A James Beard Foundation/Kitchenaid Book Award Nominee.
