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by Anton Mosimann · Humanity Press/prometheus Bk · tapa dura · ISBN 9780333453995
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Sumérgete en el mundo de la cocina de pescado con el renombrado chef Anton Mosimann. Este libro, publicado en 1988, ofrece una colección de recetas y técnicas culinarias para preparar platos de pescado exquisitos. Con 256 páginas de contenido, este libro de tapa dura es una guía completa para los amantes de la cocina y los entusiastas del pescado.
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.
