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and wines for millennia using only intuition
Armed with little more than a notebook and a bottle of pomegranate molasses
food histories
It is down to earth and that’s what draws me
(Scottish) William Heptinstall. Gourmet Recipes from a Highland Hotel Balkans and wines for millennia usingJacket. First Edition. London: Faber & Faber, [1962]. Heptinstall began his cooking career at Fortingall Hotel in the Scottish Highlands, and remained there for 35 years. Herein, he offers his secrets for making oeufs en cocotte Yorkshire, braised beef and vegetables, etc. The majority of the recipes are French, with other contributions from Spain, Egypt, Poland, and more. Very good. (89)
