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Simca's Cuisine

Beck, Simone

Published by Knopf Doubleday Publishing Group, Westminster, MD, U.S.A., 1972
ISBN 10: 039447449X / ISBN 13: 9780394474496
Used / Hardcover / Quantity Available: 1
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About the Book

Bibliographic Details


Title: Simca's Cuisine

Publisher: Knopf Doubleday Publishing Group, Westminster, MD, U.S.A.

Publication Date: 1972

Binding: Hardcover

Book Condition: Very Good

Dust Jacket Condition: Very Good

Description:

Small Tear On The Upper Back Of The Jacket And At The Spine, Otherwise Very Good, Book Binding Is Very Good And Pages Are Clean, Also Includes The Errata For Recipe Corrections Throughout The Book, Single Sheet With Page And Recipe Titles With The Appropriate Corrections, "The French Co Author Of Mastering The Art Of French Cooking Gives Us Her Own Cuisine In Delectable Recipes Never Before Published. Arranged In Menus For Every Occasion.". Bookseller Inventory # 004474

About this title:

Book ratings provided by GoodReads:
4.21 avg rating
(19 ratings)

Synopsis: 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)

Product Description: Skillfully adapting her French methods to American needs, Simone "Simca" Beck presents over one hundred recipes in thirty-one alluring menus -- including specific wines and cheeses -- from the informal Menu for All Seasons of pork braised with bourbon, sauteed broccoli, and frozen chocolate mousse with meringue, to the more formal Gala Sunday Lunch of broiled trout with tarragon cream sauce, small whole broiled tomatoes, and orange tart. And "Simca's Cuisine" offers techniques that can make the difference between a good dish and an extraordinary one.With sixty thousand copies sold before going out of print fifteen years ago, this culinary classic is a lasting treasure for everyone in search of joy at the table.

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