by Anton Mosimann · Macmillan Publishers Limited · tapa blanda · ISBN 9780333353394
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«Cuisine à la Carte» is Anton Mosimann's cookbook, published by Macmillan Publishers Limited in paperback (304 pages, in English).
Recipe book by Anton Mosimann bringing together recipes and cooking methods, with an accessible approach aimed at cooks of different levels. The work includes an introduction by Quentin Crewe; the cover shows a creamy soup served in a white octagonal bowl.
The work was published on 2 June 1983 and is catalogued under Art and Culture and general cookery.
Suitable for cooking enthusiasts of any level, thanks to its accessible approach.
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.
