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Their real identities, buried somewhere in the gaps left after the Nazis ravaged Europe during the war, may help Katherine understand not only the riddle of who she really is, but perhaps even some of the largest mysteries of nature and the universe. There was a problem adding your email address. Please try again. Be the first to discover new talent! Each week, our editors select the one author and one book they believe to be most worthy of your attention and highlight them in our Pro Connect email alert.

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Nine Muses

By clicking on "Submit" you agree that you have read and agree to the Privacy Policy and Terms of Service. Email Newsletter. Log In. Toggle navigation MENU. Email Address. A powerful and virtuosically researched story about the mysteries of the head and the heart.


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  7. The Tenth Muse with Tyehimba Jess;

Email address:. A: I have been fortunate to have had a husband who not only enjoyed cooking but loved to write about it. Gathering recipes, testing them and eating the results was part of the rhythm of our lives for many, many years.


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  • I firmly believe that a food writer has to do his or her own testing, not turn it over to a test kitchen. What makes a recipe special is the way in which that particular cook puts it together, and then explains enough so that the home cook understands. I think it has been helpful to me as an editor to have had the experience of researching and writing recipes. It helps me to ask the right questions and to encourage writers to develop their own voice. Q: How do you see the the culture of food having changed since you first began working?

    A: It has certainly been an exhilarating time in the last 50 years seeing the American food scene change so radically. For so long we were slave to the Puritan ethic that cooking was not something be taken seriously and the food industry did a successful job of telling the poor little housewife how demeaning it was. Then along came Julia and changed forever our attitude about food.

    The Tenth Muse with Tyehimba Jess - 92Y, New York

    Today the average American is so much more sophisticated about food and adventurous. We can experiment with all kinds of cuisines, eating out or at home, and we have available in our markets and on line just about anything we need.

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    We have survived the hideous fear of fat mania that consumed the country in the 90s, and today we are more than ever aware of where our food comes from and the importance of how it is produced. I think that was what prompted me along with my cousin, who is a farmer in northern Vermont, to invest in some Angus beef cattle who would be raised on local grass with tender loving care. The disturbing thing today is that for all the good books and magazines covering a wide variety of cuisines, nobody seems to be cooking much at home.

    The food world seems to be so caught up with celebrity chefs and what goes on behind the scenes in the professional kitchen that they have forgotten about the home cook. We need more TV personalities like Lidia [Bastianich] to inspire us, to show us how fun and rewarding and even relaxing cooking can be.

    The Tenth Muse

    Cookbooks should be addressing these issues rather than concentrating on the show-off dishes to impress. Above all, we should be demonstrating that cooking and eating at home with family, friends, or even alone is one of the great pleasures of life. A: I found it extremely reassuring to work along with Jon Segal, a longtime friend, fellow editor, and food lover, who encouraged me to do this book. And I was fortunate to have a copyeditor, who over the years has copyedited many of the authors I have worked with—from John Updike who thinks she is a marvel to cookbook writers like Lidia Bastianich and Hiroko Shimbo.

    The Tenth Muse Lately Sprung Up in America

    So it is a humbling experience to turn writer—and hopefully it will make me an even more sympathetic editor. Join Reader Rewards and earn your way to a free book! Join Reader Rewards and earn points when you purchase this book from your favorite retailer. Read An Excerpt. Paperback —. Add to Cart. Also by Judith Jones. Product Details. Inspired by Your Browsing History. A rare glimpse into the roots of the modern culinary world.

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