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by Anton Mosimann · Macmillan Publishers Limited · tapa blanda · ISBN 9780333353394
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Cuisine à la Carte es una obra culinaria fundamental escrita por el reconocido chef Anton Mosimann. Este libro ofrece una visión experta sobre la alta cocina, presentando técnicas refinadas y recetas sofisticadas que definieron el estilo gastronómico de su época. Con un enfoque en la excelencia y la presentación, esta obra es una referencia esencial para entusiastas de la cocina y profesionales que buscan profundizar en el arte de la gastronomía clásica y contemporánea. Es una pieza imprescindible para cualquier biblioteca culinaria que valore la maestría técnica y la creatividad en los fogones.
Anton Mosimann is a Swiss chef and restaurateur who was Maitre Chef des Cuisines at the Dorchester Hotel for thirteen years, during which time its restaurant achieved a rating of two stars in the Michelin Guide. After leaving The Dorchester Mosimann took over a private dining club called The Belfrey and created Mosimann's, a cookery school, and other enterprises in the hospitality industry. He has also presented television programmes in the UK and Switzerland. In 2016 a museum dedicated to his life and culinary arts was opened in the campus of Culinary Arts Academy Switzerland, located on the shores of Lake Geneva, in the town of Le Bouveret.
