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It is down to earth and that’s what draws me
Over the Rainbeau contains 64 delicious recipes
food histories
and vivid photographs of both food and place
(Scottish) William Heptinstall. Gourmet Recipes from a Highland Hotel Balkans It is down to earthJacket. 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)
