By 'Cuisine Naturelle' Mosimann meant cooking that focused on the ingredient itself, without relying on butter, cream, or alcohol to enhance the flavor. Reduced stocks were used instead of roux, vegetables were steamed or cooked 'en papillote'. Cuisine Naturelle was written while Mosimann was still at the Dorchester, before he launched his own restaurants, and is a seminal work documenting his cooking philosophy.

Cuisine Naturelle is the new style of cookery created by Anton Mosimann of London's Dorchester Hotel. It is for those who wish to eat well and at the same time eat healthily. He has devised a technique that cuts out oil, butter, cream and alcohol, and only sparingly allows salt and sugar. By using steaming, poaching, dry sautéing and grilling exclusively, Cuisine Naturelle captures the essential taste, and nutritional value of the ingredients.

This book explains fully both the philosophy and method of Cuisine Naturelle. The recipes are brilliantly conceived, simple to follow and delicious to eat. Anton Mosimann's Cuisine Naturelle is a revelation of how good food and healthy living can go hand in hand

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