by Anton Mosimann, Tiffany Daneff · Ebury Press · tapa blanda · ISBN 9780091806637
VAT included
Hamelyn quality guarantee · checked and verified, or your money back
«The Essential Mosimann» is the cookbook by Anton Mosimann and Tiffany Daneff, published by Ebury Press in paperback (224 pages, in English).
Anton Mosimann, cook to royalty and stars, selects in this recipe book the dishes that marked his career, such as Mosimann's bread and butter pudding and his renowned risotto. The collection offers a personal view of the cooking of an established chef.
The original work appeared in 1993; this edition is from 1995.
Aimed at cooking enthusiasts and readers interested in the careers of renowned chefs.
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.
