"I used the word "exotic," and that meant the Middle East with Claudia Roden, it meant better Indian cooking with Madhur Jaffrey." "I got so excited by Julia's book and what it did for making people better cooks, and the tools that you needed to make it really work in an American city or small town, and I thought, If we could do this for French food, for heavens' sake, let's start doing it for other exotic cuisines!" Jones recalled. In America's postwar years, home cooking was dominated by packaged and frozen food, with an emphasis on ease and speed.Īfter the success of Child's cookbook, Jones continued to expand the resource options for American home cooks. Jones said of the book Mastering the Art of French Cooking, "This was the book I had been searching for," and she got it published. After her years in Paris, Jones had moved to New York, where she was frustrated with the ingredients and recipes commonly available in the U.S. Jones's relationship with Julia Child similarly began when Jones became interested in Child's manuscript Mastering the Art of French Cooking, which had been rejected by a publishing house. It’s one of those seminal books that will never be forgotten," Jones said.
"I made the book quite important because I was so taken with it, and I felt it would have a real market in America.
"When my boss returned, I told him, 'We have to publish this book.' He said, 'What? That book by that kid?'" She brought the diary to the attention of Doubleday's New York office. Jones recalled that she came across Frank's work in a slush pile of material that had been rejected by other publishers she was struck by a photograph of the girl on the cover of an advance copy of the French edition. Before that she worked for Doubleday, first in New York City and then in Paris, where she read and recommended The Diary of Anne Frank, pulling it out of the rejection pile. Jones joined Knopf in 1957 as an assistant to Blanche Knopf and editor working mainly on translations of French writers such as Albert Camus and Jean-Paul Sartre.
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