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 ta...more
Paperback, 368 pages
Published July 1st 1998 by Lyons Press
(first published 1972)
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This is one of those delightful hardcover cookbooks you'd find in a used book shop; yellowed pages, thick and rough to the touch, the hardcover wallpapered with a simple red and black flower print, a substantial weight to the text. What caught my attention was the acknowledgements, noting Julia Child's partnership with the author for 23 years. Simca (a nickname for Simone Beck) co-wrote the two masterful texts of French cooking (Mastering the Art of French Cooking, Volumes I & II) with Julia...more
Simone "Simca" Beck was a French cookbook author and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a significant role in the introduction of French cooking technique and recipes into American kitchens.More about Simone Beck...