Simca's cuisine

Simone Simca Beck. Hardcover with dust jacket. English. Alfred A. Knopf, 1972. Secondhand and in good condition. 326pp. Millions know Simone Simca Beck as Julia Childs French partner in creating the two unforgettable volumes of Mastering the Art of French Cooking. Simcas 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, Simcas 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 Childher student, co-author, collaborator, and friend for forty yearshere is a cookbook truly for every occasion.