On Nov 26, 12:13 pm, Nathalie Chiva
> wrote:
> 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

Thank you for recommendations, I think I will go first for "The French
Culinary Institute's Salute to Healthy Cooking" as someone in this
thread suggested. That's the closest thing (or the exact) to what I am
looking for, according to my doctor's advice.
Could not find English edition of La cuisine de Mapie. However, I
found several titles of Sisters Scotto, and currently considering
"France: The Beautiful Cookbook" and "The Heritage of French Cooking",
and will see how recipes by Scotto sisters can adapted to lower volume
of fat at least a bit, and compensate with a non-fatty butter flavor
in a form of powder.