Introduction

I wonder if this new book of menus and recipes will be as much a surprise to my readers as it is to me–for assuredly, my last book, Simca’s Cuisine, was to have been just that, the last. But I am, after all, very devoted to my métier, and this lifetime fondness for food is hard to set aside. Recent years, intended for my retirement, have instead brought me many discoveries about food and ideas for new dishes, and so how could I dream of retiring? The challenge of students, of my friend and present editor, John Ferrone, and the eager presence of my assistant, Michael James, I could not resist, and so once again, I have been persuaded to produce a volume of my cuisine.