Comments on: MORE ON THE LANGUAGE OF FOOD—AND EATING http://judithjonescooks.com/2009/11/02/more-on-the-language-of-food%e2%80%94and-eating/ Mon, 06 Sep 2010 03:35:44 -0400 http://wordpress.org/?v=2.8.5.2 hourly 1 By: sharon kelly http://judithjonescooks.com/2009/11/02/more-on-the-language-of-food%e2%80%94and-eating/comment-page-1/#comment-580 sharon kelly Thu, 14 Jan 2010 23:57:37 +0000 http://judithjonescooks.com/?p=97#comment-580 Hi Judith, We have never met, but I adore you and have been following your career for sometime. As a semi-retired producer of daytime television, I have some time on my hands, and though this is not an original idea, I'm going to blog about your wonderful new book, The Pleasures of Cooking for One. I'm can't wait to try all your recipes. It's such a pleasure and a privilege to read your prose, and then get to cook and indulge a sensual meal. Recently, I saw you on Martha Stewart, who I've had the pleasure of working for in the past, and thought you stole the show. Thank you for your work, your most recent book and your sensibility. As much as I have admired Martha, I can't honestly say that her work has ever fed the soul as yours has. Sincerely, Sharon Kelly Hi Judith, We have never met, but I adore you and have been following your career for sometime. As a semi-retired producer of daytime television, I have some time on my hands, and though this is not an original idea, I’m going to blog about your wonderful new book, The Pleasures of Cooking for One. I’m can’t wait to try all your recipes. It’s such a pleasure and a privilege to read your prose, and then get to cook and indulge a sensual meal. Recently, I saw you on Martha Stewart, who I’ve had the pleasure of working for in the past, and thought you stole the show. Thank you for your work, your most recent book and your sensibility. As much as I have admired Martha, I can’t honestly say that her work has ever fed the soul as yours has.

Sincerely,

Sharon Kelly

]]> By: Demetria http://judithjonescooks.com/2009/11/02/more-on-the-language-of-food%e2%80%94and-eating/comment-page-1/#comment-271 Demetria Sun, 22 Nov 2009 21:28:20 +0000 http://judithjonescooks.com/?p=97#comment-271 Hi Judith, I live in Vermont and am wondering if you will be available for a discussion in the next months (maybe December or January). regards, Demetria Saxtons River VT Hi Judith, I live in Vermont and am wondering if you will be available for a discussion in the next months (maybe December or January). regards, Demetria Saxtons River VT

]]> By: Judith Jones | The Pleasures of Cooking for One » Jason Epstein at Di Palo in New York http://judithjonescooks.com/2009/11/02/more-on-the-language-of-food%e2%80%94and-eating/comment-page-1/#comment-266 Judith Jones | The Pleasures of Cooking for One » Jason Epstein at Di Palo in New York Fri, 20 Nov 2009 17:10:27 +0000 http://judithjonescooks.com/?p=97#comment-266 [...] sure she’d want you to know about her friend, colleague, and author, Jason Epstein, author of Eating: A Memoir, who will be signing copies of his new book [...] [...] sure she’d want you to know about her friend, colleague, and author, Jason Epstein, author of Eating: A Memoir, who will be signing copies of his new book [...]

]]> By: Jason Epstein signs on Saturday « Knopf Doubleday - Cooking http://judithjonescooks.com/2009/11/02/more-on-the-language-of-food%e2%80%94and-eating/comment-page-1/#comment-265 Jason Epstein signs on Saturday « Knopf Doubleday - Cooking Fri, 20 Nov 2009 17:09:14 +0000 http://judithjonescooks.com/?p=97#comment-265 [...] Epstein, author of Eating: A Memoir, will be signing copies of his new book [...] [...] Epstein, author of Eating: A Memoir, will be signing copies of his new book [...]

]]> By: Susan Dahlinger http://judithjonescooks.com/2009/11/02/more-on-the-language-of-food%e2%80%94and-eating/comment-page-1/#comment-246 Susan Dahlinger Wed, 04 Nov 2009 18:17:52 +0000 http://judithjonescooks.com/?p=97#comment-246 Thank you so much for The Pleasures of Cooking for One. I often read cookbooks for amusement, but I am actually using yours on weekends up in the country. It's lovely to be able, for example, to make a tiny souffle just for me. It's quite a service you've done for single men and women. Sure, I can make a big pot of something that serves 6 or 8, but where's the adventure ineating the same thing for a solid week? Wasn't it Peg Bracken who once called a large slab of protein "The Ham in Residence?" At least the ham is versatile, but it can all go on for a Very Long Time. Which is what I seem to be doing! Thanks again. Thank you so much for The Pleasures of Cooking for One. I often read cookbooks for amusement, but I am actually using yours on weekends up in the country. It’s lovely to be able, for example, to make a tiny souffle just for me. It’s quite a service you’ve done for single men and women.

Sure, I can make a big pot of something that serves 6 or 8, but where’s the adventure ineating the same thing for a solid week?

Wasn’t it Peg Bracken who once called a large slab of protein “The Ham in Residence?” At least the ham is versatile, but it can all go on for a Very Long Time.

Which is what I seem to be doing! Thanks again.

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