Max Hauser > wrote:

> Query came up on a wine forum recently and I got interested too. Questioner
> sought something of truly classic status for a cookbook of traditional
> specialties from Burgundy. Probably published in France. (Beyond the level
> of just a current best seller, for instance, and not necessarily recent.
> More like what Molokhovets was for Russian cooking, Karl Duch for Austrian,
> or the massive _Famous Dishes of China_ for that country.)

Probably not of that calibre, but seemingly well-regarded, is
_Bourgogne: produits du terroir et recettes traditionnelles_ by CNAC
(conseil national des arts culinaires). It describes 70 typical
products of the region, traces their origins, etc. and, in the second
part, contains recipes utilising these products. It is one of a series
of presentations of 22 French regions. I haven't read the book, so it's
not my personal recommendation. There is a brief description at
Amazon.fr:
<http://www.amazon.fr/exec/obidos/ASIN/2226065229/402-0915753-5955369>.

Victor