Published September 1989
by Papermac .
Written in English
|The Physical Object|
|Number of Pages||224|
From barbeques to breakfasts, from formal dinner parties to simple Sunday lunches, Anton Mosimann shows how to create something special; the emphasis always being on healthy cooked foods with the minimum of fats and cream, following from his "cuisine naturelle". Phone: +44 (0) 20 Email: [email protected] Web: Cuisine Naturelle. “The history of food in Britain divides neatly into two periods – before Mosimann and after Mosimann.” Loyd Grossman. Click here to find out more. Headed up by Anton Mosimann (OBE), Mosimann’s has been a family run business for over Additional Details. Description: The Essential Mosimann lifts the lid off the life of a great chef, charting the places, the people, the events, the foods and the dishes that have shaped Anton Mosimann's career and his own particular style of cooking. Every stage of his inexorable move up the rungs of the culinary ladder was meticulously planned. He chose the kitchens in which to work and the. This book exceeds expectations and reminds us what a real cook can teach us, rather than a flashy arriviste. Mr Mosimann reminds us of what great chefsnfromma, sadly, bygone age can still remind us about the ethos of food and the skill to produce memorable meals. 5 stars are just not enough for this book/5(6).
At Mosimann’s, cuisine takes centre stage. Our motto of “passion for excellence” has characterised Anton Mosimann’s revolutionary innovations in fine food since the earliest days, and remains superbly evident in every flavour that graces the palate in a Mosimann’s culinary experience. Anton Mosimann OBE, DL (born 23 February ) 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 leaving The Dorchester Mosimann created a private dining club called Mosimann's, a cookery school, and other enterprises in the hospitality : Anton Mosimann, 23 February (age 72), . Anton Mosimann's Fish Cuisine. by Anton Mosimann | 25 Apr out of Cooking With Mosimann. by Anton Mosimann | 14 Sep out of 5 stars 2. Hardcover Paperback Veggie Bites: Little Book of Tempting Vegetarian Recipes from the Deli. by Anton Mosimann | 30 Sep out of 5 stars 1. Hardcover From the Tables of Britain. Anton Mosimann's Featured Books Mosimann's World: Buy from $ Cooking with Mosimann. Buy from $ Veggie Bites: Little Book of Buy from $ Food Mania: An Extraordinary Buy from $ Cuisine Naturelle. Buy from $ Cuisine a la Carte. Buy from $ Anton Mosimann's Fish Cuisine. Buy from $ Anton Mosimann.
The exhibition. Five Hundred Years of Cooking History is running at Basel’s Toy Worlds Museum until Febru There are objects from the Author: Isobel Leybold-Johnson. Anton Mosimann, OBE, DL worked throughout Europe, Canada, the Far East and Japan before he came to London from his native Switzerland. Appointed Maître Chef des Cuisine of The Dorchester, at 28, the youngest ever to hold such a prestigious position, he was awarded two Michelin stars; a first for a hotel restaurant outside France. During his thirteen-year tenure at The Dorchester, he created a. Anton Mosimann is the author of Anton Mosimann - Naturally ( avg rating, 5 ratings, 0 reviews, published ), Mosimann's World ( avg rating, 3 /5(25). Buy A new style of cooking by Anton Mosimann, J. Sainsbury plc online at Alibris. We have new and used copies available, in 0 edition - starting at $ Shop now.