On Mon, 22 Nov 2004 22:53:29 -0800, "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.)
>
>We discussed some classic US food books that talk about traditional
>Burgundian specialties. Joseph Wechsberg (1954, still in print), Waverly
>Root (1958); the various French reference cookbooks. All of these are very
>useful but not what was needed, nor Point's _Ma Gastronomie._ I said that if
>it were not too recent it would certainly be in Vicaire (as far as I know,
>the main bibliographic reference on cooking in the Western world) but not if
>it came out in the last 110 years (which it may very well not have). I
>looked in British and US bibliographies that cover France (Simon, Bitting)
>but these catalogs are not organized for this (sadly, no handy index entry
>under "Cookbooks, Burgundian, definitive" and they also tend to describe,
>rather than appraise). Some other reference sources are remarkably silent on
>this. I mentioned obvious French sources where one might ask today, but have
>not asked anyone in France yet myself, and I wondered if someone here might
>happen to have a good knowledge of classic books on Burgundian cooking. (If
>any.) I've already searched the archives for this group and not found it
>(though there was another such query, in 1993).

If you go to http:www.amazon.fr and type both words Bourgogne and
cuisine in the search box, you find quite a few - but I must say I
know none of them.

Nathalie in switzerland