The Essential Mosimann
The Essential Mosimann by Anton Mosimann, published by Ebury in 1993, is a first edition that spans 160 pages. This book presents an exploration of the influences and events that have shaped Mosimann’s distinctive style of cooking. It chronicles his journey from a small Swiss village to becoming one of Britain’s top chefs, detailing significant milestones in his career and culinary development.
Readers will find a collection of Mosimann’s favorite recipes, including traditional dishes like bread and butter pudding and risotto. The book offers insights into his culinary philosophy and the experiences that have informed his approach to cooking. With a focus on the art of cooking, this volume serves as a reflection of Mosimann’s journey and the diverse influences that have contributed to his success in the culinary world.
Official synopsis Publisher
In this volume, well-known television cook, Anton Mossiman, explains the influences and events which have shaped his style of cooking. He records the landmarks in his career and development – from his beginnings in a small Swiss village and his training in Europe and Japan, to becoming one of Britain’s top chefs. It includes his favourite recipes, such as bread and butter pudding and risotto
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