Judith Jones Makes an Omelet for One (to Share) — Kitchen Tour

August 2, 2017

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Judith Jones, the cookbook editor best known for championing and publishing Julia Child’s Mastering The Art of French Cooking, died yesterday in her home in Warren, Vermont. But her reach goes far beyond Julia. In the culinary realm, she brought us Lidia Bastianich and Edna Lewis — and long before then, she played a critical role in getting Anne Frank: The Diary of a Young Girl into bookstores and homes.

Today we look back on a visit to Judith Jones’ tiny, but functional, New York Kitchen.

The first thing that happens when you walk into Judith Jones’ kitchen, umbrella-less and rain-soaked as I was one recent afternoon, is you get a thorough knees-down licking from her Havanese puppy, Mabon. Then Judith offers you a warm kitchen towel from the rung of her Garland stove to dry off. It’s an unusual welcome.

For my part, the entrance was anything but graceful. I self-consciously hunched over my rain boots, slipping them off, not taking my gaze off all the details of the room, and toppled over. How could I not? My eyes, like saucers, were busy scanning the French copper pots; peg boards straight from Julia Child; the apothecary of beans, grains, and spices; and the industrial stove visibly etched with history.

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