The Ultimate Weight Solution Cookbook or The Tenth Muse

The Ultimate Weight Solution Cookbook: Recipes for Weight Loss Freedom

Author: Phillip C McGraw

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Table of Contents:

Contents

Introduction

Part I: Getting Started

1. Cooking the Ultimate Weight Solution Way

2. Setting Up a No-Fail Kitchen

Part II: The Recipes

3. Breakfasts

4. Lunches

5. Entrées and Side Dishes

6. Snacks

7. Desserts

8. Holidays and Special Occasions

Epilogue

Metric Conversion Charts

Index

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The Tenth Muse: My Life in Food

Author: Judith Jones

From the legendary editor who helped shape modern cookbook publishing-one of the food world's most admired figures-comes this evocative and inspiring memoir.

Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States she published Julia Child's Mastering the Art of French Cooking. The rest is publishing and gastronomic history. A new world now opened up to Jones as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich. Here also are fifty of Jones's favorite recipes collected over a lifetime of cooking-each with its own story and special tips. The Tenth Muse is an absolutely charming memoir by a woman who was present at the creation of the American food revolution and played a pivotal role in shaping it.

Publishers Weekly

The title of this testament to one woman's appetite comes from Brillat-Savarin, who wrote of a 10th muse-Gasterea, goddess of the pleasures of taste. Many food writers would argue that this 10th muse is actually Judith Jones. For nearly half a century, Jones, an editor of literary fiction and a senior vice-president at Knopf, has served as midwife to some of the most culturally significant cookbooks of our time, introducing readers to newly discovered talents like Julia Child, Marcella Hazan, Madhur Jaffrey and Claudia Roden, to name but a few. In this quiet, spare memoir, set against the shifting landscape of modern cookery in America, Jones reveals herself to be every bit as evangelical about good food and honest cooking as her authors, locating the points where her relationships with these writer-gastronomes and her own gustatory education converged. She ran an illegal restaurant in Paris, learned from Julia Child to de-tendon a goose (a set of maneuvers involving a broomstick), received a tutorial in fresh-bagged squirrel from Edna Lewis and counted James Beard among her mentors. At the end, the book is tinged with sadness over the decline of serious home cooking and the current fixation on dishing up fast and easy mediocrities. But Jones's belief in the primordial importance of cooking well is ultimately inspiring, and it fires these pages as it has fired her life. (Oct.)

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Elizabeth Rogers - Library Journal

Jones (coauthor, The L.L. Bean Game and Fish Cookbook; The Book of New New England Cookery) is a longtime editor and friend to many culinary celebrities, including Julia Child, James Beard, and Chuck Williams (of Williams-Sonoma fame). Jones traces the interesting history of American trends in food during recent times-from prepared food to ethnic foods to vegetarian fare and beyond. Her stories of Child reinforce our notion that she was indeed a colorful and talented cook; we also find out how Beard came to be known as a bread-making wizard. There are useful, straightforward recipes for hermit bars, "Frenchified" meatloaf, bread pudding, frozen maple mousse, flummery, and some harder-to-find dishes. In addition to mouthwatering descriptions of various dishes, Jones offers an inside scoop on the publishing world. The story of her life is enjoyable in itself, and the added tales of the famous are the frosting. For most public libraries and academic libraries with a special interest in cookery.

Kirkus Reviews

A senior editor at Knopf reflects on her long love affair with food and cooking, with friends and family-and with writing about them all. Jones has had a distinguished editing career. Early on, she urged Doubleday, her employer at the time, to publish The Diary of a Young Girl by unknown Anne Frank; at Knopf, she introduced the world to cooking mavens Julia Child, Claudia Roden and Marion Cunningham among others. Jones begins her memoir at home (her mother hated garlic), then moves gracefully forward, recounting an early trip to Paris that revealed to her the glories of cooking and eating. She soon met and married her husband of nearly 50 years, Evan Jones, who grew to share her passions. Many of the most tender moments in this most tender of narratives involve their elegant choreography in the kitchen. The author would eventually meet and befriend the world's most celebrated cooks and bakers (James Beard appears here regularly), and she soared to a spectacular career. Of course, there were problems and failures and losses: She recommended a series of cookbooks that bombed; she struggled with the sometimes cantankerous writers (including a contretemps with Marcella Hazan concerning yeast); she lost her husband in 1996 and faced for the first time in a half century a lonely kitchen-but not for long, as her vivacious grand-niece soon appeared. Jones offers some insider's detail-Beard kneaded bread with one hand; beaver tail is tough to penetrate-and appends a wonderfully eclectic list of recipes (brains with a mustard coating, anyone?), but it's regrettable that she does not always prepare her sentences as well as her sweetbreads. Cliches ("fell on deaf ears," "tough nut to crack,""crowning moment") appear with alarming regularity throughout and affect her prose in the way a single bad egg affects an otherwise fabulous omelet. Affectionate, passionate and informative, but lacks the deep reflection of the finest memoir. First printing of 50,000