'A new style of cooking' (cookery book)

Recipe book by Anton Mosimann.

Contents:
Contents 2
The Author 3
Introduction 4

Hors D’Oeuvres 10
Salade au Foie de Volaille (sSalad with poultry liver)
Terrine de Poisson (Fresh seafood terrine)

Soups 26
Potage de Pommes de Terre aux Moules (Potato and cress soup with mussels)

Fish 34
Crevettes aux Courgettes et Gingembre (Prawns with courgettes and ginger)
Feuilleté de Coquilles St Jacques et Moules (Scallops and messels in puff pastry cases)

Meat 47
Porc au Poireau et Gingembre (Stir-fried pork with leek and ginger)
Steak de Veau au Basilic (Veal with basil sauce)

Vegetables 66
Pizza aux Oignons (Onion and herb pizza)
Salade D’épinards au Stilton (Spinach salad with stilton sauce)

Desserts 79
Strudel aux Mûres (Blackberry strudel)
Figures À La Sauce de Menthe (Stewed figs with mint sabayon sauce)

(All other recipes identical to previous edition SA/PUB/1/2/41/1)