A VISIT WITH JUDITH JONES, THE CULINARY AND PUBLISHING ICON story by Sara B. Franklin photos by Natalie Conn 74 In January 2013, I began meeting with Judith Jones in her Manhat- jars of grains, beans, and spices. A folding stepladder stays tan home to gather an oral history of her life in food on behalf of tucked beside the refrigerator for when Jones, 5 feet tall in her the Julia Child Foundation for Gastronomy and the Culinary Arts. loafers, needs to retrieve certain pieces of bulky cookware or As the spring progressed, so too did our rapport, becoming more platters for hosting, which she does frequently. intimate and less rigidly “on task” with each passing session. Our conversations ping-ponged from the majesty of M.F.K. Fisher’s prose She still cooks all her own meals and does her own shop- to the pomposity of today’s “foodie” world to the wonders of keeping ping, most of which takes place 10 blocks away at the closest a garden to our longings toward motherhood and “leaning in.” To market worthy of her business. On a warm spring morning, say I developed a bit of a crush on Jones is an understatement; I was Jones was in her kitchen making sauce gribiche, a condiment enchanted with her vigor (she turned 90 earlier this year), her belly of mustard, hard-boiled eggs, herbs, pickles, and capers that laugh, her ease with a chef’s knife, and her stories of the culinary she has favored since discovering it in Paris nearly seven de- personalities that make up the who’s who of food writing. cades ago. She was planning to serve the gribiche over left- over roast lamb, sliced baguette (toasted to offset its slight While my time with Jones left a deep impact on me, her remarkable staleness), and fresh tomatoes. Jones believes one of the life has resonance beyond the personal. She created an existence for biggest problems with American home cooks is a disregard for herself filled with love, pleasure, and sensuality, and forged a career leftovers. She always has been both practical and frugal. that helped change the way Americans eat and think about food. Jones stood at her counter, chopping egg whites and cor- In the late 1940s, a young woman named Judith Bailey em- nichons. She looked elegant in her cream-colored blouse and barked upon what was meant to be a three-week vacation in sharply creased black slacks. Pearls studded her earlobes and a Italy and France. Nearly a year later, she posted a letter to her slim headband held her white chin-length hair off her deeply parents, who were baffled as to why lined face. A pair of half-moon reading their daughter, raised with all the op- glasses hung around her neck. Over the portunities of a privileged New Yorker, ensemble she had cinched a colorfully had stayed away and, worse still, re- striped apron. Wagner was playing from mained unmarried for so long. Young speakers in the living room, and Jones Judith had been happily scraping by She feels hummed along as she worked. She likes in Paris, working alternately as a sec- to point out that all the bending and most celebrity stretching she does in the kitchen is aw- retary, literary scout, and an assistant JONES AT cook (for what today would be called chefs today fully good exercise. Cooking has kept her HOME IN an underground supper club). “I know energetic and in good physical form, she VERMONT. you didn’t send me to an expensive are dilettantes. says. Indeed, her movements are certain college to have me become a cook,” she and steady, making it difficult to believe wrote. “But you must understand that She wishes the she is as old as she is. in France cooking is not regarded as food media demeaning. It is an art.” The note was She has always loved to eat. Jones re- prescient. More than 60 years later, the wouldn’t stroke calls the pervasive attitude toward food author of that letter is considered one their egos so. during her youth as austere; eating was of the most influential figures in the his- a necessity, but taking pleasure from tory of culinary publishing. and talking about food were seen as ta- boo, like sex. Jones admired those who Today, Jones lives on Manhattan’s Upper indulged in the more sensuous aspects East Side in the same building where of food, like the family’s Barbadian she grew up. Since her husband Evan died of cancer in 1996, cook, Edie, who told stories of hot peppers and love affairs, she’s been kept company by Mabon, the latest in a long line and Jones’s father, Monty, who occasionally snuck her off for of dogs she has doted upon throughout her life. At home, she lunch at a French restaurant and ordered whatever came in the spends most of her time reading or cooking, words and food largest portion. At Vermont’s Bennington College, then women being the passions that have defined and dominated her pro- only, she awakened to the pleasures of both mind and body— fessional and personal lives. Until just two years ago, she was intellectual debate, gardening, poetry, and older men. a senior editor and vice president at the Knopf publishing house, where she worked with such luminaries as John Updike Jones returned to New York after graduation, filled with dis- and Anne Tyler. While her literary career has been long and dain for the life expected of her: marriage to a nice man, impressive, it’s her impact on the culinary world for which she preferably a wealthy Wall Street type; private club member- is recognized and admired. She is responsible for nurturing ship; and a place in the Social Register. She began working and, in many cases, discovering the people who shaped Ameri- in publishing where she befriended authors such as Gore can attitudes toward food and cooking. Vidal, but she found her colleagues dull. It was a gentlemen’s industry, and the men—all married—only wanted a jump in Jones’ kitchen provides an apt metaphor for the woman who bed. So, like many privileged Americans in the years immedi- cooks in it. It is compact, efficient, unfussy, and begging to be ately following World War II, she took off for Europe. useful. Scarred wooden cutting boards are stacked against the wall and a motley collection of knives clings to magnetic strips. Accompanied by a college friend and chaperoned by her The range is a hulking black thing, disproportionate to the cousin Jane, Jones spent three weeks exploring Italy and Paris. small space, and row upon row of open shelving holds glass She swooned over the latter. “I was just in love with the French, 76 particularly the French women. I loved how they could tie a the title had embittered her. Upon hearing that the young scarf so beautifully, and I loved that they loved their men.” Mrs. Jones was responsible for Anne Frank’s publication, she decided to give her a chance and hired her as a junior editor. Days before Jones was returning home, her purse—contain- ing her return tickets and passport—was stolen from a bench Two years into Jones’ tenure, an enormous manuscript arrived while she sat daydreaming. Relieved of the burden of going on her desk. It had been written by three unknown women— home, Jones embarked upon a prolonged adventure in Paris. Simone Beck, Louisette Berthole, and Julia Child. Jones was Having unsuccessfully worked her way through all the contacts immediately captivated. She brought the new manuscript given her back home, she begged for a job as a girl Friday with home chapter by chapter, testing the recipes to great success. Evan Jones, a divorced Minnesota-born journalist working as Each one walked the cook through every step of preparation an editor at Weekend magazine. Jones claims she was a terrible with careful instruction, and gave detailed information about typist, but the two bonded over a lunch of boudin blanc just a ingredients and technique. The dishes turned out perfectly. few days into her post, and were together from then on. The book was just what Jones had been looking for, a sort of reference guide that translated Judith and Evan developed a ro- French cuisine for the American mantic life and domestic routine home cook. She imagined there around food, taking great pleasure must be others like her, hungry in the superb baked goods, wines, for the sophisticated food they had cheese, meats, fish, and produce eaten on trips to Europe, but lack- available in Paris, even to those on ing the know-how to reproduce it a tight budget. They loved to cook in the States. and eat together, and often hosted expat friends in their cramped Jones went to bat for the book. Too rental apartments. junior to attend editorial meetings herself, she convinced Angus Cam- Lavishing attention on cooking eron—a colleague and fellow bon and eating allowed Jones to push vivant with whom she had become back against the conventional friendly—to speak on her behalf. womanhood she had grown up It worked, and Mastering the Art of with, that of the delicate hands- French Cooking was published in off housewife. Her mother’s only 1961 to instant acclaim. Americans involvement in food preparation flocked first to the bookstores, and was the dictation of grocery lists then to their kitchens. Two years for meals she wanted prepared. later, in 1963, Child went on public The industrial boom of the post- television as The French Chef and war years further distanced people quickly became a household name.