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Aug 4, 2017 · Jones was born Judith Bailey in Manhattan in 1924, and grew up in a “meat and potatoes” household where, she described, “Frugality was considered a virtue.”She attended Brearley School in Manhattan and then Bennington College in Vermont before returning to New York City to work at Doubelday.
May 24, 2024 · In “The Editor,” Sara B. Franklin argues that Judith Jones was a “publishing legend,” transcending industry sexism to champion cookbooks — and Anne Frank.
Aug 2, 2017 · Judith Jones, a consummate literary editor who helped revolutionize American cuisine by publishing Julia Child and other groundbreaking cookbook authors, worked for decades with John Updike and ...
Aug 2, 2017 · And Jones came by that ambition honestly. Her memoir The Tenth Muse opens with a description of the kind of food she grew up eating in the 1930s: no garlic, onions only in a lamb stew, and then ...
Mar 10, 2020 · Until her late 80s, Judith was senior editor and vice president of Knopf. While her literary career was long and dizzyingly impressive, it’s her impact on the culinary world for which she is most publicly known and admired; she nurtured—indeed, in many cases discovered—the authors who shaped contemporary American attitudes towards food and cooking, and is considered by many to be the ...
Aug 3, 2017 · Judith Jones is responsible for The Diary of Anne Frank being published in the U.S. Her persuasive skills also got Mastering the Art of French Cooking, co-authored by Julia Child, published.
Aug 2, 2017 · Judith Jones, who died Wednesday at her house in rural Vermont, wielded her green editing pencil like a knife. With it, she molded the manuscripts of a generation of cookbook authors and gave the ...
