On Sun, 25 Nov 2007 14:33:54 -0800 (PST), Phas >
wrote:

>according to ratio of ingredients; I mean, I heard traditional French
>meal always contain a reasonable piece of protein (either fish,
>poultry or red meat), as well as _moderate_ amount of carbohydrates,
>and never excessive amount of fat.
>
>It's been cited to me such dishes are usually prepared in 4 stars
>restaurants. And I know it is true, I like French cuisine, i.e.
>restaurants.
>Please tell the title of a French cookbook where such dishes at least
>dominate (seafood is preferred food, but it's not as critical).
>
>Or please tell, if it's any easier... from what part of France I
>should search for a such a cookbook, Alsace, Provence, Burgundy,
>Britanny... ?
>
>Thank you very much.

Well, the French cookbooks I know are in French... Still interested?
There's "La cuisine de Mapie", generalist, quite good, simple but
tasty stuff.
Anything by the Scotto Sisters ("Les soeurs Scotto") is good.
My absolute reference is "Le Larousse Gastronomique". A new edition
just came out.

Nathalie in Switzerland