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Papers, 1920-1993 (inclusive).

Author: Simone Beck
Edition/Format:   Archival material : English
Database:WorldCat
Summary:
These papers primarily document Beck's culinary career. Much of the material is in French. Manuscript and typescript recipes, as well as recipes clipped from periodicals, comprise the bulk of the collection; many of them are annotated by Beck for one or more purposes: publications, cooking classes, and demonstrations. Also included are correspondence, most with colleagues regarding culinary topics; lesson plans,  Read more...
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Genre/Form: Autobiographies
Menus
Recipes
Named Person: James Beard; Simone Beck; Louisette Bertholle; Catherine Brandel; Julia Child; Carol Cutler; Elizabeth David; Avis MacVicar De Voto; Joanne Donsky; John Ferrone; M F K Fisher; Michael James; Judith Jones; Madeleine Kamman; Peter Kump; Dione Lucas; Jane Molard; Richard Olney; Suzanne Patterson; Philomène.; Elsie Southwick
Document Type: Archival Material
All Authors / Contributors: Simone Beck
OCLC Number: 122611767
Description: 8.75 linear ft.

Abstract:

These papers primarily document Beck's culinary career. Much of the material is in French. Manuscript and typescript recipes, as well as recipes clipped from periodicals, comprise the bulk of the collection; many of them are annotated by Beck for one or more purposes: publications, cooking classes, and demonstrations. Also included are correspondence, most with colleagues regarding culinary topics; lesson plans, menus, and correspondence with students of the Ecole des Trois Gourmandes and "Simca's Cuisine" school; lesson plans and membership lists from the Cercle des Gourmettes; scrapbooks; photographs; and clippings about Beck and Julia Child, including reviews of their books. The collection contains material for all of Beck's writings, notably research for and drafts of Mastering the Art of French Cooking, and taped interviews with Beck for Food and Friends, mostly in French.

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Linked Data


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schema:description"These papers primarily document Beck's culinary career. Much of the material is in French. Manuscript and typescript recipes, as well as recipes clipped from periodicals, comprise the bulk of the collection; many of them are annotated by Beck for one or more purposes: publications, cooking classes, and demonstrations. Also included are correspondence, most with colleagues regarding culinary topics; lesson plans, menus, and correspondence with students of the Ecole des Trois Gourmandes and "Simca's Cuisine" school; lesson plans and membership lists from the Cercle des Gourmettes; scrapbooks; photographs; and clippings about Beck and Julia Child, including reviews of their books. The collection contains material for all of Beck's writings, notably research for and drafts of Mastering the Art of French Cooking, and taped interviews with Beck for Food and Friends, mostly in French."
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