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Simca's Cuisine

Simone "Simca" Beck

20 ratings by Goodreads
ISBN 10: 039447449X / ISBN 13: 9780394474496
Published by Alfred A. Knopf Inc, New York, 1972
Condition: Very Good- Hardcover
From The Red Onion Bookshoppe (Hanover, IN, U.S.A.)

AbeBooks Seller Since 08 September 2005

Quantity Available: 1

About this Item

Book has been moderately worn, rubbed, annd soiled. Bookseller Inventory # 011782

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Bibliographic Details

Title: Simca's Cuisine

Publisher: Alfred A. Knopf Inc, New York

Publication Date: 1972

Binding: Hard Cover

Book Condition:Very Good-

Dust Jacket Condition: Good

Edition: First Edition

About this title

Synopsis:

Millions know Simone “Simca” Beck as Julia Child’s French partner in creating the two unforgettable volumes of Mastering the Art of French Cooking. Simca’s Cuisine offers the delectable recipes that Beck personally treasured most. She presents family specialties from the well-thumbed notebooks of her mother and grandmother as well as recipes from her life in Normandy, Alsace, and Provence where she gardened, cooked, and entertained. Skillfully adapting French ways to American needs, Simca’s Cuisine gives us both simple delights and fabulous concoctions presented with elegant clarity and delightful illustrations. Menus range from informal dinners that include a beef, lamb, and pork stew from “After a winter walk in the woods” and a baked apple dessert from “Autumn in Normandy” to more formal lunches and dinners that include “A gala Sunday lunch” with its sautéed trout with an almond cream sauce and “A spectacular dinner with champagne” that begins with salmon in brioche. With a charming foreword by Julia Child—her student, co-author, collaborator, and friend for forty years—here is a cookbook truly for every occasion.

From the Back Cover:

Simone "Simca" Beck is known to millions of Americans as Julia Child's French partner in the creation of the two classic volumes of Mastering the Art of French Cooking. Simca's Cuisine offers up her own delectable recipes - the ones she most treasured form a lifetime of cooking creativity that made her one of the great cuisinières of her day. Here are recipes that were inspired by old French family specialties found in her mother's and grandmother's well-thumbed notebooks; recipes that grew out of Simca's life in the provinces (particularly Normandy, Alsace, and Provence), where she gardened, cooked, dined out, and entertained - simple delights and fabulous concoctions all set down with a beautiful clarity. Skillfully adapting French ways to American needs, Simca's Cuisine presents over one hundred recipes in thirty-one alluring menus designed for every sort of occasion, from the informal "earthy dinner for high-spirited friends" - centered around a cassoulet with duck and hot sausages - to the ornate "spectacular dinner with champagne" that begins with salmon or striped bass in brioche. (6 X 9, 368 pages, illustrations)

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