Eminent food writer and cookbook editor Judith Jones, who, as an editorial assistant picked Anne Frank: The Diary of a Young Girl out of a reject pile, passed away this week at the age of 93. Jones has been credited for expanding Americans’ culinary curiosities as an editor — she oversaw Julia Child’s Mastering the Art of French Cooking and Marcella Hazan’s The Classic Italian Cookbook, among others — and if you’re looking to familiarize yourself with titles she edited and authored, here’s a place to start.
The Tenth Muse: My Life in Food
The place to begin — Jones’s autobiography, released in 2008, documents her beginnings in New York, move to Paris after college (where she fished Anne Frank out of the slush pile), and career as a cookbook editor after returning to New York.
The L.L. Bean Game and Fish Cookbook
An actually useful cultural artifact, Jones co-authored this 800-recipe collection of hunting- and game-themed recipes.
The Book of Bread
Written with her husband Evan Jones, a definitive how-to book on baking bread.
Knead It, Punch It, Bake It
Another breadmaking book from Judith and Evan, this one for kids and parents to bake together.
The Book of New New England Cookery
Judith and her husband Evan co-authored this heavy hitter of a book (nearly 700 pages), chock-full of recipes like cold salmon mousse, chicken breasts in Champagne sauce, and rabbit cacciatore.
The Pleasures of Cooking for One
After Evan’s death in 1996, Jones began cooking meals for one, first out of necessity, then out of pleasure. She wrote this book extolling the activity in 2009.
Love Me, Feed Me
The final book Jones authored, Love Me, Feed Me, is Jones’s love letter to cooking meals for your pet.
Mastering the Art of French Cooking by Julia Child
Perhaps Jones’s greatest claim to fame, the original book of French recipes that launched Julia Child as a household name.
The Classic Italian Cookbook by Marcella Hazan
Many consider this book that introduced the average American home cook to Italian cuisine — Hazan’s book includes over 250 recipes for potato gnocchi, classic tomato sauce, and risotto.
Lidia’s Mastering the Art of Italian Cuisine by Lidia Bastianich
PBS institution Lidia Bastianich was one of Jones’s authors — she wrote this primer on Italian cuisine with recipes for risotto alla Milanese, tagliatelle with mushroom sauce, and beet ravioli.
The New Book of Middle Eastern Food by Claudia Roden
Originally published in 1972 (and updated in 2000), Roden outlines recipes from Iran, Syria, Jordan, Turkey, and North Africa in this seminal volume.
The Taste of Country Cooking by Edna Lewis
Edna Lewis’s simple style — country ham, sweet potatoes, field green salads — resonated with Jones and Alice Waters alike.
The Key to Chinese Cooking by Irene Kuo
Irene Kuo’s book introduced legions of American cooks to the Chinese concepts of pot-sticking and stir-frying.
Essential Pépin: More Than 700 All-Time Favorites from My Life in Food by Jacques Pépin
A longtime collaborator of Jones’s, Pépin’s book collects his greatest hits — more than 700 tested recipes from a lifetime of French cooking.
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