by Anton Mosimann · Humanity Press/prometheus Bk · tapa dura · ISBN 9780333453995
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«Anton Mosimann's Fish Cuisine» is Anton Mosimann's fish cookbook, in hardback, with 256 pages in English.
Chef Anton Mosimann presents a cookbook focused on fish and seafood: recipes and techniques for working with everything from trout, sardines or herring to lobster, crabs, oysters and scallops. Includes steps for scaling, cleaning and preparing crustaceans, bivalve molluscs and cephalopods, as well as preparations with fillets, roe and seafood.
First edition published in 1988; category Cookery (Fish) and LC classification TX747 in library records.
Suitable for home cooks who want to expand their fish and seafood recipes and 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.
