First of all, I want to apologize for starting yet another thread about French cooking as I know there are countless of them already, but these are about introductory books and I'm interested in regional cooking, mainly those cuisines of Gascony, Languedoc, Provence, Bourgogne, Savoie, but not just these. I already have a few of those books that are generally suggested as introductory (Julia Child, Elizabeth David and some more). These may be books about regional cooking in general or books about cooking in any particular region. I'm sure there will also be many public domain books. It's OK if they're in French.