Judith Jones

Editor american de carte (1924-2017)

Ma chère Simca, we do know the difference between a tart and a cake.”

Un interviu în engleză, cu 2 ani înainte să moară

Un interviu audio

Am aflat si citit despre ea dupa ce am vazut filmele si documentarele despre sau cu Julia Child, celebra “gospodină” care le-a învățat în anii 60 pe americance să gătescă și să mănânce franțuzește. Dacă nu vă amintiți de unde-i știți numele, poate filmul Julia&Julie, despre bloggerița care s-a pus să gătească 524 de rețete în 365 zile vă aduce aminte. Bine, unele filme pare că o mai dau în bară cu personajele secundare, în căutarea unui naratvi convenabil.

Judith Jones e celebră mai ales pentru că a salvat dintr-un teanc de manuscrise respinse gata de aruncat traducerea jurnalului Annei Frank și l-a publicat la editura Doubleday.

Printre scriitorii celebri editați și publicați de ea sunt Jean-Paul Sartre, Albert Camus, Langston Hughes și John Updike.

A lucrat la editura Knopf, fondată de Blanche (ea însăși o doamnă exterm de interesantă) și Alfred Knopf, timp de peste 50 de ani! S-a pensionat la 88 de ani, chiar și numai asta fiind remarcabil

Însă o parte hazlie din cariera ei este că a editat unele dintre cele mai prizate cărți de bucate din America (începând cu The Mastering Art of French Cooking a susnumitei Julia Child scrisă împreună cu amicele din Franța Simone Beck, and Louisette Bertholle) deși susținea vehement că ea e editoare de cărți serioase. A abordat și tratat cărțile de bucate cu aceeași seriozitate și rigurozitate cu care aborda marii scriitori.

For a long time, the women — and they were usually women — who wrote about food were treated as second-class citizens. All because they cook! I think that’s opened up. A good writer gets some good assignments, and they’re treated better somehow. It just takes time

A sfârșit prin a scrie ea însăși cărți de bucate (una despre cum să gătești pentru o singură persoană și alta despre cum să gătești mâncare pe care o poți împărți cu câinii tăi).

“Don ‘t let yourself be frightened at the prospect of making an omelet. The more you make, the easier it will be, and it only takes minutes to produce a seductive oval mound of yellow eggs wrapped around a filling that provides just the right complement. An omelet can make a whole meal and is a great receptacle for whatever little bits of things you’ve stored in your fridge. So I’ll give only proportions and suggestions for various fillings, not specific directions for preparing each one. That way, you can use mine as guidelines to make your own. It is important to have a good nonstick omelet pan. Mine is 6 1/2 inches in diameter at the base and 8 inches across the top, the size I like for a two-egg omelet, and I reserve it for only that purpose. If you prefer a slightly thinner, more spread-out omelet, get a pan with an 8-inch bottom diameter”

Ingredients: 3 tablespoons filling, 2 teaspoons butter, 2 large eggs, salt and freshly ground pepper. If the filling you plan to use is cooked, either heat it up in the omelet pan with a little butter or olive oil and then turn it out onto a small dish and keep it in a warm spot, or heat it briefly in the microwave. If you’re dealing with raw ingredients that need cooking, use a separate pan, and have everything cooked and ready to go as you start your omelet. When you’re ready, heat the butter in the omelet pan over medium-high heat. Meanwhile, quickly crack the eggs into a small bowl, season with a good pinch of salt and several grindings of pepper, and beat with a fork until the yolks and whites are just blended. The butter in the pan should be hot and sizzling, and as the large bubbles start to subside, you’ll know you’re ready to go. Pour the eggs in, and let them set for just 10 seconds. With the flat of your fork against the bottom of the pan, vigorously move the mass of eggs all around. Let them set again for just another few seconds, and then with the tines of the fork pull the parts of the egg that have set around the rim toward the center, and tilt the pan slightly so that the uncooked, liquidy parts flow onto the bare spots and set. This whole process should take only about 1 minute. Now spoon the filling across the center of the eggs, and give the pan a very firm jerk or two, so that the egg mass at the far edge of the pan flips forward onto the filling (you can nudge it with a spatula if it needs help). Turn the omelet out onto a warm plate, letting the filled part settle on the plate first, and then tilt the pan further and flip the remaining, uncovered part over the top. And, voilá, you have a perfect omelet. And if it isn’t quite perfection, tant pis. Only you will know — and it will taste delicious. Filling ideas: a few leftover cooked asparagus spears cut in quarters and warmed in butter.; leftover cooked spinach or other greens, such as Swiss chard, turnip, or beet greens, warmed in a little olive oil; eggplant, particularly leftover ratatouille; Roasted peppers; mushrooms, sautéed, or use a couple of tablespoons of duxelles; one or two roasted or boiled small potatoes (particularly good with cooked leeks or artichoke hearts or sorrel).; cheeses: a tablespoon of fresh cheese is always a nice complement to any of the above vegetables. Grated aged cheeses like cheddar, Gouda, Cantal, Parmigiano-Reggiano, or a Grana Padano (just look in your cheese bin and see what’s there) are all yummy as an accent with other fillings. Mix and match as you please, or make just a pure cheese omelet, sprinkling some on top as well as using a generous amount as filling; Meaty and fishy accents: Try a little shredded ham or prosciutto, cooked crumbled sausage, roughly chopped chicken livers, creamed chicken, or turkey. For fishy accents, if you have some leftover salmon, flake it and mix with some herbs or a little green sauce; shrimp and scallops, perked up the same way, are also good. Bland fish is disappointing, but smoked fish — salmon, trout, finnan haddie — all make a fine foil for eggs.

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