by Anton Mosimann · Papermac · tapa blanda · ISBN 9780333379721
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«Cuisine Naturelle» is Anton Mosimann's natural cookbook, published by Papermac in paperback (216 pages, in English).
A natural cookbook that presents healthy eating as a path to better health, a longer life, and well-being. Includes recipes and ideas for cooking with fresh ingredients using gentle techniques such as steaming, poaching, fat-free sautéing, and grilling.
The full title includes the subtitle «The Way to Better Health, Longer Life and Happiness». Published in 1987.
For fans of healthy cooking and natural food looking for recipes with gentle cooking techniques.
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.
