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Richard Olney The Loire

 

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11 recipes
586 cal
Tarte tatin au romarin et amandes grillées

French Brasserie Cookbook

Daniel Galmiche

(1)

Tarte Tatin aux Endives

The Country Cooking of France

Anne Willan

797 cal
Quatre–Quarts

Ripailles: Traditional French Cuisine

Stéphane Reynaud

405 cal
Poires Belle Angevine

The Country Cooking of France

Anne Willan

503 cal
Terrine de Gibier de la Loire

The Country Cooking of France

Anne Willan

488 cal
Tarte des Demoiselles Tatin

The Country Cooking of France

Anne Willan

366 cal
Touraine crémets with raspberry coulis

Regional French: Le Cordon Bleu Home Collection

Le Cordon Bleu

198 cal
Fèves à la Tourangelle

The Country Cooking of France

Anne Willan

204 cal
Baked Pears

Ten Vineyard Lunches

Richard Olney

860 cal
Baked Rabbit in Saffron Cream

Ten Vineyard Lunches

Richard Olney

803 cal
Roast Pork Loin Stuffed with Apricots

Ten Vineyard Lunches

Richard Olney