Legendary cookbook editor Judith Jones talks about some of the most important, influential, and entertaining cookbooks and books about food. Jones was an editor at Alfred A. Knopf for over fifty years, editing authors such as Julia Child, Lidia Bastianich, James Beard, Marion Cunningham, Marcella Hazan, Madhur Jaffrey, Joan Nathan, Jacques Pépin, and Claudia Roden. 

Judith Jones's Food Book Picks:

Mastering the Art of French Cooking by Julia Child with Simone Beck and Louisette Bertholle

The Physiology of Taste by Brillat Savarin, translated by MFK Fisher

Theory and Practice of Good Cooking by James Beard

English Food by Jane Grigson

A Book of Middle Eastern Cooking by Claudia Roden

An Invitation to Indian Cooking by Madhur Jaffrey

The Key to Chinese Cooking by Irene Kuo

The Taste of Country Cooking by Edna Lewis

Eating by Jason Epstein

Steal the Menu by Ray Sokolov