Background
Mosimann, Anton was born on February 23, 1947 in Solothurn, Switzerland. Son of Otto and Olga Mosimann.
(This cookbook features recipes which reflect landmarks in...)
This cookbook features recipes which reflect landmarks in the career and development of Anton Mosimann, cook to royalty and the stars. They include recipes such as Mosimann's bread and butter pudding and his renowned risotto.
http://www.amazon.com/gp/product/0091806631/?tag=2022091-20
(From barbeques to breakfasts, from formal dinner parties ...)
From barbeques to breakfasts, from formal dinner parties to simple Sunday lunches, Anton Mosimann shows how to create something special; the emphasis always being on healthy cooked foods with the minimum of fats and cream, following from his "cuisine naturelle". The recipes are simple to follow and supplemented by a panel of advice, tips and hints, imparting his knowledge for all to understand and explaining why the various combination of foods complement each other so well.
http://www.amazon.com/gp/product/0333520041/?tag=2022091-20
(Anton Mosimann, a fourth-generation chef, was born in Sol...)
Anton Mosimann, a fourth-generation chef, was born in Solothurn, Switzerland, in 1947. He has trained and worked in Italy, Canada, and Japan, as well as in his native Switzerland, and in 1976, when he was still only twenty-nine, he was appointed Maitre-Chef des Cuisines at London's Dorchester Hotel. He served in this capacity for thirteen years, during which time its restaurant achieved a rating of two stars in the Michelin Guide. After leaving the Dorchester, Mosimann created a private dining club called Mosimann's, a cookery school, and other enterprises in the hospitality industry. He has also presented television programs in the UK and Switzerland. Mosimann terms his culinary style cuisine naturelle, a technique that eliminates butter, oil, cream, and alcohol, and includes only small amounts of salt and sugar, to create a cuisine that is both delicious and in keeping with our current concerns about health. By using steaming, poaching, dry sautéing, and grilling exclusively, he captures the essential taste, integrity, and nutritional value of the ingredients. In Cuisine Naturelle he explains both the philosophy and the method of this new kind of cooking. The recipes brilliantly conceived, simple to follow, and delightful to eat, range from the delicacy of Lobster Consommé with coriander leaves to the robustness of Breasts of guinea Fowl with leaks and Wild Mushrooms. Every element in a good meal is provided, down to special breads and petit fours. Craig Claiborne said "This is an inspired, impressively inventive book by one of the world's greatest master chefs. Anton Mosimann is a man of remarkable taste; simply browsing through the recipes will whet your appetite. he offers a 'lean' cuisine of great finesse, tailored to the good life as we want it today."
http://www.amazon.com/gp/product/0689115873/?tag=2022091-20
Mosimann, Anton was born on February 23, 1947 in Solothurn, Switzerland. Son of Otto and Olga Mosimann.
D. Culinary Arts (honorary), Johnston & Wales University, 1990.
Chef rotisseur, Palace Hotel, Lucerne, Switzerland, 1972; sous chef, Kulm Hotel, St. Moritz, Switzerland, 1972; sous chef, Palace Hotel, Lucerne, 1973; chef saucier, sous chef, Palace Hotel, Lucerne, 1974; commis patissier, Palace Hotel, Gstaad, Switzerland, 1974-1975; director cuisines, The Dorchester, London, 1975-1986; maitre chef des cuisines, The Dorchester, London, 1986-1988; chef, proprietor, Mosimann's, London, since 1988. Cons Concorde-British Airways, London, 1991-1992. Creator/subject television series Cooking with Mosimann, National television C4, 1989, Anton Mosimann Naturally, National television C4, 1991, 93, 95.
(From barbeques to breakfasts, from formal dinner parties ...)
(This cookbook features recipes which reflect landmarks in...)
(This companion to the eight part Channel 4 TV series of t...)
(Anton Mosimann, a fourth-generation chef, was born in Sol...)
Member Les Toques Blanches (world president 1989-1995), Ordre des Coteaux de Champagne (chevalier 1990).
Married Kathrin Roth in 1973.