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by Anton Mosimann, Tiffany Daneff · Ebury Press · tapa blanda · ISBN 9780091806637
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Este libro de cocina presenta recetas que reflejan los hitos en la carrera y el desarrollo de Anton Mosimann, cocinero de la realeza y las estrellas. Incluye recetas como el budín de pan y mantequilla de Mosimann y su famoso risotto. El libro ofrece una visión de la cocina de un chef de renombre, con platos que han marcado su trayectoria profesional. Ideal para los amantes de la cocina y aquellos interesados en la historia culinaria de un chef icónico.
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.
