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from chefs Louis Eustache Ude
and wines for millennia using only intuition
It is down to earth and that’s what draws me
Ritz salad
simple doesn’t have to be uninspired
(Scottish) William Heptinstall. Gourmet Recipes from a Highland Hotel Balkans from chefs Louis Eustache UdeJacket. 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)
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