Before Swiss chef Anton Mosimann arrived in the UK in 1975, French cooking was seen as old-fashioned and dominated by sauces heavy with cream and butter. Mosimann brought the new, lighter nouvelle cuisine to the UK.

He learnt his craft first at his parents lakeside restaurant and then in top kitchens in Europe and Japan. At the age of just 28, he came to the Dorchester Hotel in London where he rapidly achieved two Michelin stars, a first for a London hotel. His books and TV series had a huge impact on cooking in the UK, and Essental Mosimann looks back on his entire career, bringing together all his landmark dishes including his famously upscale version of bread and butter pudding.

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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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.