(Scottish) William Heptinstall. Gourmet Recipes from a Highland Hotel Burmese from the rich

from the rich

Shaved Brussels Sprouts with Pecorino and Walnuts

gather some delicious ingredients and whip up a sweet treat

Pictorial laminated wrappers

(Scottish) William Heptinstall. Gourmet Recipes from a Highland Hotel Burmese from the richJacket. 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)