Como cliente Amazon Prime obtén 3 meses de Audible gratis
Thalia Book Club: Mastering the Art of Writing about Cooking
No se ha podido añadir a la cesta
Error al eliminar la lista de deseos.
Se ha producido un error al añadirlo a la biblioteca
Se ha producido un error al seguir el podcast
Error al dejar de seguir el podcast
Puedes escucharlo ahora por 0,99 €/mes durante 3 meses con tu suscripción a Audible.
Thalia Book Club: Mastering the Art of Writing about Cooking
Compra ahora por 3,99 €
-
Narrado por:
-
Symphony Space
Acerca de este título
A lovely discussion between Judith Jones and Alex Prud'homme about their new books, The Tenth Muse: My Life in Food and My Life in France (co-authored by Prud'homme with Julia Child).
As a young editor at Knopf, Jones edited Julia Child's Mastering the Art of French Cooking, and a relationship blossomed between her and Child. Since then, Jones has worked with a glorious lineup of cookbook writers, from Madhur Jaffrey to Marion Cunningham, and has become an editorial legend.
She and Prud'homme discuss Child's move to France, where she found her calling to be a chef; the process of writing a cookbook; and Prud'homme's collaboration with Child. Many colorful and delicious anecdotes are related.
The evening begins with Jones reading an excerpt from her memoir, followed by Prud'homme reading a piece from Child's memoir.
This special event was recorded live as part of the Thalia Book Club series as Peter Norton Symphony Space in New York City.
©2008 Symphony Space, Inc. (P)2008 Symphony Space, Inc.Reseñas editoriales
This unique episode of Symphony Space’s Thalia Book Club series will appeal to literary buffs and gourmands alike, as Judith Jones, author of The Tenth Muse: My Life in Food, and Alex Prud’homme, co-author (with beloved cooking personality Julia Child) of My Life in France, read excerpts of their own work and engage in a dialogue about their shared passion for food and food writing, as well as recounting anecdotes about mutual friend Julia Child, whose marked evidence on both their lives and work is clear.
Listening to Jones and Prud’homme talk is a little like gathering around the dinner table, and the stories they tell are intimate and occasionally uproarious. The dynamic between these two skilled food writers is not to be missed!
