shortcuts or to do things by half measures. okay. it s not working this way, we ll have to do it all over again do it all over again. i sent a copy of this book of recipes to a friend of mine. they offered us a contract for a book. so we were delighted. then, paul childs, at the time, we didn t have the means we have now, email or anything. so it was all by mail. simca would type recipes, send them to julia. julia would send her own ideas and back and forth. it was a tremendous amount of work. it took 12 years to write the book.
read it. r judith needs to convince the publisher that this is as book that has muerrit. julia s passion led them to believe this is a book they should take further. the title they arrived at is mastering the art of french cooking. when she presented that title to alfred, he says to her, if anybody buys this book, i will eat my head. the book came out, simca , came to usa. at that point, at 1961, i don t
simka, no one knows. there s no trace of their work. simka, finally. so we re going to make the special party platter. i remember once asking my aunt, does it hurt you that she s so successful in america? she simply replied, she s a business woman now . you could even use a piecrust mix, couldn t you? i m french. i hate the mix. when julia and simca wrote mastering the art of french cooking, volume 2. julia felt that she brought all this american publicity to the table. so she wanted to get a little bit more than 50% of the deal. and simca balked at this, but julia stayed tough and insisted. she wasn t always the genial julia that you saw. she had a lot of her father in her. she could be a very tough
french. when i talk about julia, no one knows. there s no trace of their work. finally okay. so, we can make the special party. i remember once asking my aunt, does it hurt you that she s so successful in america? she simply replied, she s a businesswoman now. you could even use a pie crust mix, couldn t you? i m french. when julia and simca wrote mastering french cooking volume 2 julia thought she brought all this american publicity to the table. so, she wanted to get a little bit more than 50% of the deal. and simca balked at this. but julia stayed tough and insisted. she wasn t always the genial
and she had her friend loiza so we started a little cooking school in our kitchen that had room enough so we could have six pupils. simca had been doing a book on french cooking for americans and needed an american collaborator. she needed an american view, american attitude. so we started writing our book. the goal of the book was to make french cooking for americans with american products so that you could replicate it here. semca, her partner, found that difficult. because semca found it should only be done the french way, regardless. semca was a very willful woman.