New Menus from Simca's Cuisine by Simone Beck

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    • Categories: Cakes, large; Dessert; French
    • Ingredients: dark chocolate; ground cinnamon; hazelnuts; eggs; potato starch; kirsch
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    • Categories: Egg dishes; Appetizers / starters; French
    • Ingredients: leeks; butter; dry white wine; ham; heavy cream; potatoes; eggs
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    • Categories: Main course; French
    • Ingredients: whole chicken; chicken stock; eggplants; chicken livers; Cognac; Madeira wine; mushrooms; evaporated milk; white bread; herbs of your choice; nutmeg; dry white wine; capers; basil
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    • Categories: Pies, tarts & pastries; Dessert; French
    • Ingredients: all-purpose flour; butter; heavy cream; apricot jam; apples; almonds
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    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: dry white wine; tarragon; dill; salmon; smoked salmon; butter; vodka
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    • Categories: Main course; French
    • Ingredients: rabbit; whole chicken; pigeons; coriander seeds; black peppercorns; carrots; onions; celery root; red peppers; garlic; lemons; parsley; thyme; bay leaves; dry white wine; gelatin; lettuce
    • Accompaniments: Belgian endive vinaigrette (Salade d’endives)
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    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: eggs; sugar; orange liqueur; apricot jam; dried apricots; oranges; gelatin; milk; vanilla beans; heavy cream
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    • Categories: Appetizers / starters; French; Vegetarian
    • Ingredients: zucchini; onions; cream cheese; sour cream; eggs; white bread; Gruyère cheese; parsley; basil; herbes de Provence; Parmesan cheese
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    • Categories: Side dish; French; Vegetarian
    • Ingredients: potatoes; milk; nutmeg; sorrel
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    • Categories: Ice cream & frozen desserts; Dessert; French
    • Ingredients: macadamia nuts; milk; vanilla beans; egg yolks; dark rum
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    • Categories: Salads; Appetizers / starters; French; Vegetarian
    • Ingredients: celery root; celery; evaporated milk; capers; parsley; basil; olive oil
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    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: lemons; eggs; store-cupboard ingredients
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    • Categories: Pies, tarts & pastries; Appetizers / starters; French; Vegetarian
    • Ingredients: all-purpose flour; butter; mushrooms; evaporated milk; chives
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: veal stew meat; Hungarian paprika; peanut oil; onions; bourbon; dry white wine; chicken stock; parsley; thyme; bay leaves; sour cream
    • Accompaniments: Puree of celery root (Purée de céleri-rave)
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    • Categories: Mousses, trifles, custards & creams; Rice dishes; Dessert; French
    • Ingredients: long grain rice; heavy cream; ground cinnamon; maple syrup; macadamia nuts; eggs; red currant jelly; orange liqueur
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    • Categories: Pies, tarts & pastries; Appetizers / starters; French
    • Ingredients: all-purpose flour; active dry yeast; butter; chicken livers; herbes de Provence; Cognac; breadcrumbs; eggs
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    • Categories: Dessert; French
    • Ingredients: red wine; oranges; whole cloves; pears; potato starch; egg yolks; Poire Williams; apricot jam; almonds
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    • Categories: Soups; French
    • Ingredients: peas; chicken stock; bacon; carrots; onions; leeks; parsley; thyme; bay leaves; arrowroot powder; milk
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: salt pork; carrots; onions; whole cloves; beef stew meat; Beaujolais wine; parsley; thyme; bay leaves; dried orange peel; tomato paste; garlic; black peppercorns; veal broth; Niçoise olives
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    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: red wine; sugar; ground cinnamon; pears; milk; minute tapioca; eggs; kirsch; red currant jelly
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Notes about this book

  • PrincessK on October 28, 2010

    Montmorency Cake is recommended

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  • ISBN 10 0151652627
  • ISBN 13 9780151652624
  • Linked ISBNs
  • Published Jan 01 1979
  • Format Hardcover
  • Page Count 234
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt
  • Imprint Houghton Mifflin Harcourt P

Publishers Text

The inimitable author of Simca's Cuisine and co-author of Mastering the Art of French Cooking [with Julia Child] brings an abundance of fresh ideas from her kitchen in the South of France to this completely new collection of recipes and menus. Continuing to reinvent and simplify regional French cuisine for modern cooks, Simone Beck makes enterprising use of the food processor; finds inspiration in un-Gallic ingredients like avocados, bourbon, maple syrup, and macadamia nuts; and recommends wines from the Napa Valley as well as from France. The result is the special Simca blend of old and new world flavors. Includes twenty-two menus arranged according to main course dishes.

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