by Antón Mosimann, Holger Hofmann · Editorial Everest · tapa blanda · ISBN 9788424122829
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«El Gran Libro del Marisco» is the cookbook by Antón Mosimann and Holger Hofmann, published by Editorial Everest in paperback (208 pages, in Spanish).
Illustrated recipe book bringing together international seafood specialties, from classic European dishes to Oriental-inspired preparations. Includes a practical guide to classifying the different mollusks and crustaceans and choosing them when shopping, as well as numerous suggestions for cooking them.
Fourth edition in the Gran gourmet collection, translated from German by Cristina Sanz and published in 1990.
A resource for amateur cooks and gastronomy lovers who want to explore the world of seafood.
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.
