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by Anton Mosimann · Papermac · tapa blanda · 216 pages
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Descubre 'Cuisine Naturelle' de Anton Mosimann, una guía culinaria que te lleva por el camino hacia una mejor salud y una vida más larga a través de la cocina natural. Este libro, publicado en 1987, ofrece recetas e ideas para incorporar ingredientes frescos y técnicas de cocina que realzan el bienestar. Ideal para aquellos interesados en la cocina saludable y en aprovechar los beneficios de los alimentos naturales.
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.
