The power behind a great book isn't solely with its author; great books have great editors. In the early 1960s, Judith Jones wasn't even working in the world of food writing when she happened across a book proposal from Julia Child. Child's book had been refused by other publishers, but Jones saw something very special in it. That book, Mastering the Art of French Cooking, went on to become essential reading for cooks all over the world. During the next 40 years -- by crafting books that opened the world's eyes to the writings and culinary thoughts of Marcella Hazan, Madhur Jaffrey, and many more -- Jones herself became an essential name in the lexicon of food writing. Lynne Rossetto Kasper interviewed Judith Jones in December 2007. At the time, Jones was senior editor and vice-president of the publisher Alfred A. Knopf, and had just published her own book The Tenth Music: My Life in Food. [Ed. Note: This interview originally aired as part of Episode 387: The Tenth Muse.]
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