Gourmet Recipes from a Highland Hotel
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For many years William Heptinstall, head chef at Fortingall Hotel in the 1960s, had promised guest and cooks alike that one day he would produce a book of recipes and methods regularly used in the kitchen of his Highland hotel. Gourmet Recipes from a Highland Hotel is that book.
An enjoyable mix of recipes with all your usuals (egg, fish, meat, two veg, plus several pages dedicated to clear soups and thick soups), written in a very straight forward manner. It's a fascinating insight into fine dining in the 1960s.
Published by Faber and Faber in 1967. First edition
Age-related wear, bumping, and tanning to dust jacket. Occasional staining to pages. It's a cookbook, after all!