The L.L. Bean Book of New New England Cookery

by Judith Jones, Evan Jones

More than 800 recipes represent the best of traditional New England dishes and ethnic innovations. Accompanying each section are a hundred sideboxes packed with lore, history and advice on everything from growing thyme to smoking turkey.

Genres: Cookbooks, Nonfiction

669 pages, Hardcover

First published October 12, 1987

About the author

Judith B. Jones retired as senior editor and vice president at Knopf in 2011. In 1950 she rescued The Diary of Anne Frank from the reject pile. In 1960, she championed a cookbook no other publisher would touch, named it Mastering the Art of French Cooking, and became Julia Child's editor from then on. She ushered all of John Updike's books into print, including the posthumous titles, and edited many other important works both culinary and literary.

Jones has written a number of cookbooks herself, as well as a cookbook/memoir, The Tenth Muse: My Life in Food. Raised in New England, she lived in New York City and summered in Northern Vermont, where she also raised grass-fed cattle on the Bryn Teg farm.

Her husband and collaborator Evan Jones died in 1996. The couple had no children.

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. Before that she worked for Doubleday, first in New York and then in Paris, where she read and recommended The Diary of Anne Frank, pulling it out of the rejection pile.

Major culinary authors Jones has brought into print include Lidia Bastianich, James Beard, Julia Child, Marion Cunningham, Rosie Daley, Edward Giobbi, Marcella Hazan, Madhur Jaffrey, Edna Lewis, Joan Nathan, Scott Peacock, Jacques Pépin, Claudia Roden, and Nina Simonds. The 18-book Knopf Cooks American series was Jones' creation. She is also the longtime editor of John Updike, Anne Tyler, John Hersey, Elizabeth Bowen, Peter Taylor and William Maxwell.

Jones wrote three books with her husband Evan, and has written two on her own since his death, one on cooking for one person, as well as a memoir of her life and food.

Jones has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award.

She was portrayed by American actress Erin Dilly in the 2009 film, Julie & Julia.

(from Wikipedia)

Reviews

[Aimee]

haven't read every recipe, but i love it soo much. new england food is in my blood.

[S Vanorse]

This cookbook put together by the legendary Judith Jones along with her husband Evan is excellent, for it's recipes, many of them historic old New England family recipes. Many of which I see still used today but a different way of putting them together, ingredients a tad different, but in 33 years things change, one particular stands out as I see this floating around the Internet today, Jones states that our ancestors used it to make their own convenience Baking Powder Mix, same one out their today just reduced in size, I use it myself, who would have suspected it is that old. Well worth the read, the headers to recipes and highlights are priceless.