She might be one of the most important people in the cookbook publishing world, but Judith Jones, the editor who championed Julia Child way back when, has a surprisingly normal New York City kitchen. The Kitchn takes a tour today of her Upper East Side apartment, which is refreshingly not tricked out with unnecessary gadgets and tools but features a Julia Child-style peg-board wall for her pots and a bounty of carbon steel knives.
It’s a timely visit, too, with Julia Child’s Mastering the Art of French Cooking just being released on the e-reader. According to The New York Times, Knopf had wanted to turn it into an e-book more than a year ago. But Jones protested because the technology at that time couldn’t replicate the book’s two-column format, which allowed the reader to see the ingredients alongside the corresponding instructions in the recipe, rather than the traditional ingredient-then-instruction format. And the formidable Jones won. What’s coolest about her kitchen, though, is that it — unlike so many New York City kitchens just there for show — is actually cooked in.