In this volume, well-known television cook, Anton Mosimann, 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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Recommended by

Paul Gayler

Chef

Great recipes and Lessons from the Swiss culinary master. Mosimann has a deft touch when it comes to food , a book you love to cook from over and over again

Andrew Dargue

Executive chef/owner

A chef ahead of his time who changed the way I looked at ingredients.