Simone Beck
Encyclopedia
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.
in Paris. She married Jean Victor Fischbacher in 1937, retaining her maiden name as a nom de plume and professionally, but using her husband's name socially.
Beck's professional career as a cook and teacher began after World War II, and after she had joined the Cercle des Gourmettes, an exclusive women's culinary club. As her experience and responsibilities as a member of the club increased, Beck found herself increasingly involved in the culinary world. Louisette Bertholle inspired her to write a cookbook for Americans and her husband encouraged her. After an unsuccessful attempt at writing a full-length cookbook, Beck and Bertholle published the brief What's Cooking in France? in 1952. This was followed by the booklet Le pruneau devant le fourneau: Recettes de cuisine (ca. 1952), Beck's only publication in French (for a copy, see Avis DeVoto Papers, A-167, #36). After Beck met Julia Child
in 1949, the idea of writing a French cookbook for Americans was rekindled. She, Child, and Bertholle wrote Mastering the Art of French Cooking
; it was published in 1961. Mastering the Art of French Cooking, Vol. II (without Louisette Bertholle) followed in 1970, elaborating on several subjects (particularly baking and charcuterie
) that the authors felt had received insufficient coverage in the first volume.
Both Bertholle and Child became members of the Cercle des Gourmettes. Within a few years of meeting, the three women formed l'École des trois gourmandes
to give lessons in French cooking to American women living in Paris. The school continued, on and off, into the late 1970s, and Beck and Child would continue to wear the school's badge on TV and in publicity photos for years to follow. While Child became a successful television chef in the United States, Beck continued teaching at home. Some of her students were already successful chefs; others became well-known chefs. In 1972 she published her own cookbook, Simca's Cuisine (with Patricia Simon), using, among others, some of the recipes that had not been included in her previous books with Child and Bertholle. She published the second volume, New Menus from Simca's Cuisine, in 1979 with Michael James, her student, friend, and assistant since 1970. Food and Friends: Recipes and Memories from Simca's Cuisine, her autobiography and last cookbook (with Suzy Patterson), was published in 1991, the year of her death.
She is played by American actress Linda Emond
in the 2009 film Julie and Julia.
Julia Child
Julia Child was an American chef, author, and television personality. She is recognized for introducing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which...
and Louisette Bertholle
Louisette Bertholle
Louisette Bertholle is a French chef and author, best known as one of the three authors of the bestselling cookbook Mastering the Art of French Cooking.- History :...
, played a significant role in the introduction of French cooking technique and recipes
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
into American kitchens.
Biography
Except for a few years spent learning bookbinding and a brief career as a sales representative for the family silicate business, through which she met her second husband, Beck's career was devoted to food. As a young girl, she enjoyed helping the family cook, occasionally preparing desserts or even entire meals. In 1933, as her marriage to Jacques Jarlaud was coming to an end, she began to take classes at Le Cordon BleuLe Cordon Bleu
Le Cordon Bleu is the world's largest hospitality education institution, with 35 schools on five continents serving 20,000 students annually. Its primary education focus is on hospitality management and the culinary arts...
in Paris. She married Jean Victor Fischbacher in 1937, retaining her maiden name as a nom de plume and professionally, but using her husband's name socially.
Beck's professional career as a cook and teacher began after World War II, and after she had joined the Cercle des Gourmettes, an exclusive women's culinary club. As her experience and responsibilities as a member of the club increased, Beck found herself increasingly involved in the culinary world. Louisette Bertholle inspired her to write a cookbook for Americans and her husband encouraged her. After an unsuccessful attempt at writing a full-length cookbook, Beck and Bertholle published the brief What's Cooking in France? in 1952. This was followed by the booklet Le pruneau devant le fourneau: Recettes de cuisine (ca. 1952), Beck's only publication in French (for a copy, see Avis DeVoto Papers, A-167, #36). After Beck met Julia Child
Julia Child
Julia Child was an American chef, author, and television personality. She is recognized for introducing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which...
in 1949, the idea of writing a French cookbook for Americans was rekindled. She, Child, and Bertholle wrote Mastering the Art of French Cooking
Mastering the Art of French Cooking
Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both of France, and Julia Child of the United States...
; it was published in 1961. Mastering the Art of French Cooking, Vol. II (without Louisette Bertholle) followed in 1970, elaborating on several subjects (particularly baking and charcuterie
Charcuterie
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire...
) that the authors felt had received insufficient coverage in the first volume.
Both Bertholle and Child became members of the Cercle des Gourmettes. Within a few years of meeting, the three women formed l'École des trois gourmandes
École des trois gourmandes
L'école des trois gourmandes was a cooking school founded in Paris, France, during the 1950s by Julia Child, Simone Beck, and Louisette Bertholle. The work done by the school was later expanded into the two-volume Mastering the Art of French Cooking series, and Child wore the logo of the school as...
to give lessons in French cooking to American women living in Paris. The school continued, on and off, into the late 1970s, and Beck and Child would continue to wear the school's badge on TV and in publicity photos for years to follow. While Child became a successful television chef in the United States, Beck continued teaching at home. Some of her students were already successful chefs; others became well-known chefs. In 1972 she published her own cookbook, Simca's Cuisine (with Patricia Simon), using, among others, some of the recipes that had not been included in her previous books with Child and Bertholle. She published the second volume, New Menus from Simca's Cuisine, in 1979 with Michael James, her student, friend, and assistant since 1970. Food and Friends: Recipes and Memories from Simca's Cuisine, her autobiography and last cookbook (with Suzy Patterson), was published in 1991, the year of her death.
She is played by American actress Linda Emond
Linda Emond
Linda Emond is an American stage, film and television actress.-Training and career:Emond graduated with an MFA from the Professional Actor Training Program at the University of Washington in Seattle...
in the 2009 film Julie and Julia.