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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Recommended by

Alexis Gauthier

Chef and owner of Gauthier Soho

Nothing sums up the 80s like this. Black hexagonal plates, creamy sauces, bold dramatic photography. Flash, sexy, the opposite of rustic.