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.

"Phas" > wrote in message
...
> 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.
>
>
Your quest is admirable, though I don't think there is such a thing in a
French cookbook.\

Kent

On Nov 25, 2:33 pm, 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.

Don't know where you heard that but "never excessive amount of fat" is
not a fair description of traditional French cooking, which often
features copious amounts of butter. The balance of protein, carbs and
fat for an entire meal is up to you, the menu designer. That said, 4
well-known chefs including Jacques Pepin published a low-fat approach
to French cooking which you can find descriptions of through Google.
It's called "French Culinary Institute's Salute to Healthy Cooking".
It's organized around full meals rather than individual recipes so it
might be close to what you're looking for. -aem

On Nov 25, 2:33 pm, 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.

I think the French eat higher fat but just not large portions.

karen

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

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.

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.

Hmm... all of this is relative. Traditionally, they do seem to eat
rather a lot of fat in Périgord-Quercy, for example, yet remain none the
worse for it. If you are after "healthy" food, whatever that happens to
mean in the context of the day, consider _Jacques Pépin's Simple and
Healthy Cooking_, which provides well-thought-out recipes attempting to
"go with the times." A nice cookbook.

Victor