... a very special aspect of this book is that almost all of the dishes can be made in advance. (Simone Beck from the Forward)

{HISTORY}

What happens when two middle-aged women meet at a party and become instant best friends? A few years later the world rejoices. That was the quick story of how Julia Child and Simone Beck met and then changed the American food landscape forever with their international bestseller Mastering The Art of French Cooking published in 1961. 

Although overshadowed at times by Julia Child, Simca, as Simone was called amongst friends was an incredible French cook in her own right. Just like Julia, she shared a passion for the French way of cooking and preparing foods, she taught cooking classes for most of her career and authored over half a dozen well-received cookbooks including both volumes of Mastering the Art of French Cooking alongside Julia.

This cookbook, Simca's Cuisine published in 1972, was thought to be her last. Written when Simca was in her late 60s. After finishing the second volume of Mastering just two years earlier, Simca was ready for a break, for time to relax and enjoy country life in her provincial French farmhouse. But a cook can never really stay away from the lure of the kitchen, and so two years later this menu cookbook was born - an homage to seasonal eating, dynamic food pairings, and easy-going French foods that could be prepared a day or two in advance and then reheated for the following day's festivities. This cookbook adored by cooks and critics alike would not turn out to be Simca's last either. Two more cookbooks followed this one. As we said, a cook can never stray. 

The menus here in Simca's Cuisine are as lovely as the recipes and the woman herself. With Simca sharing personal stories and memories surrounding each one, it's an enchanting invitation to enjoy the joie de vivre that surrounds most French dining experiences. A Family Picnic, A Cocktail Party, A Chic Winter Dinner, A Carefree Luncheon, a fetching menu titled After a Winter Walk In The Woods - those are some of the memorable meals that await new cooks and readers. 

Interesting recipes include Paul's Banana Souffle, Potatoes Sauteed with Unpeeled Garlic, Ragout of Pork with Curry, Tomatoes and Hot Peppers, Chocolate Cake Glazed with Chocolate Butter Cream, Fish Filets on a Bed of Creamed Spinach, Orange Souffle with Orange Liqueur in Orange Shells, Chicken Soup Provencale with Garlic, Cream and Basil, Onions, Mushrooms & Brown Rice in Pastry, Red Wine Flavored with Peach Leaves, Baked Crushed Apples with Blueberries, Raisins, Almonds, and Meringue plus many more.

{SPECIAL FEATURES}

- First Edition published in 1972

- 326 pages not including index

- Illustrated throughout by John Wallner

{CONDITION}

In well-loved vintage condition, this cookbook contains cooking spots and stains on many pages throughout - a good sign of a good time in the kitchen with tried and true recipes! None of these cooking spots interviews with the reading of the text and most are light in color and small in size. The spine is tight and all pages are intact.

{SIZE}

Measures 9.25" inches (length) x 6.5" inches (width) x 1.5" inches (thickness) and weighs just under 2 lbs.

{KITCHEN COMPANION}

Good friends go well together! Pair this book with Julia and Simca's collaborative effort, Mastering the Art of French Cooking and you'll have a pair of visually enticing cookbooks that not only look pretty on a shelf but also a collection that creates incredible meals for your incredible pals.