Even those with no aspirations of earning a cooking certificate will luxuriate over the lush photographs and lavish descriptions of France's 11 culinary regions. Authored by 10 gastronomes (some of whom double as travel experts), this somewhat pricey excursion is to be savored more for its eating and drinking itinerary than for the more than 160 recipes. Admittedly, all the items to prepare are traditional local dishes, blessed with both excellent directions and color photographs. Some unusual favorites sure to charm the not-so-novice Francophile: Nancy macaroons, "socca" (chickpea pancake), salmon with cabbage, "pounti" (savory pudding), pumpkin and ham gratin. Included with each area are ample descriptions of and locator maps for indigenous wines, liqueurs, and beverages. Still, a Julia Child or Elizabeth David book would be a better consulting choice for general French cuisine. Glossary appended.