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 ...

Simca's Cuisine 1998, Lyons Press, New York, NY

ISBN-13: 9781558217553

Trade paperback

Simca's Cuisine 1976, Vintage Books USA, New York, NY

ISBN-13: 9780394721057

Unknown binding

Simcas Cuisine 1972, Alfred A. Knopf, New York, NY

ISBN-13: 9780394474496