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Cooking My Way Back Home: Recipes from San Francisco's Town Hall, Anchor & Hope, and Salt House

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Cooking My Way Back Home: Recipes from San Francisco's Town Hall, Anchor & Hope, and Salt House Cover

 

Synopses & Reviews

Publisher Comments:

The debut cookbook from San Francisco’s Town Hall, Salt House, Anchor & Hope restaurants, featuring flavorful, hearty, Southern-inspired dishes that infuse down-home comfort food with urban sophistication and innovation.

Mitch Rosenthal believes that cooking and eating should be a shared experience and every meal is a celebration. In Cooking My Way Back Home, Rosenthal showcases the most popular dishes from his three successful restaurants, delivering warmth, personality, and an infectious enthusiasm for the communal aspect of cooking and dining. Featuring over 100 recipes for robust, Southern-influenced dishes like Fried Oysters with Spinach Salad and Herbsaint Dressing, Smoked Chicken-Hock Gumbo with Andouille Sausage and Green Onion, and Hot Beignets with Powdered Sugar, Cooking My Way Back Home encourages readers to leave the formality to fine-dining restaurants and enjoy the process of cooking and eating at home with friends and family.

Synopsis:

In Cooking My Way Back Home, Mitchell Rosenthal delivers the same warmth, personality, and infectious enthusiasm for sharing food as can be found at his wildly popular San Francisco restaurants, Town Hall, Anchor and Hope, and Salt House. With his trademark exuberance and good humor, Mitchell blends Southern-inspired comfort food with urban sophistication and innovation, for exciting results. Reflecting on the classics (Shrimp Étouffée), updating regional specialties (Poutine), elevating family favorites (Chopped Liver), and reveling in no-holds-barred, all-out indulgences (Butterscotch Chocolate Pot de Crème) are what’s on order in this collection of 100 imaginative and irresistible recipes. Like a good friend offering up a platter of freshly fried Oysters Rémoulade, these robust, full-flavored recipes are impossible to refuse. 

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About the Author

Mitchell Rosenthal is the co-owner and executive chef of three San Francisco restaurants, Town Hall, Salt House, and Anchor and Hope, plus Irving Street Kitchen in Portland, Oregon. Mitch was a chef at the Four Seasons in New York City, Wolfgang Puck’s Postrio in San Francisco, and Granita in Malibu. Visit cookingmywaybackhome.com.

Table of Contents

Foreword  vi

Introduction  1

Doug Washington’s Dinner Party Notes  9

 

chapter one  Small Bites  10

chapter two  Big Bites  32

chapter three  The Cheese Department  70

chapter four  Sandwiches, Sandwiches, Sandwiches  94

chapter five  Smoke and Fire  122

chapter six  Slowed Cooking  162

chapter seven  Grilled, Roasted, and Fried  186

chapter eight  Desserts  218

chapter nine  Basics  246

 

Acknowledgments  257

Index  259

Product Details

ISBN:
9781580085922
Author:
Rosenthal, Mitchell
Publisher:
Ten Speed Press
Author:
Pult, Jon
Subject:
American - General
Subject:
Cooking and Food-US General
Subject:
Cooking and Food-US Western
Copyright:
Publication Date:
20111031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
70 FULL-COLOR PHOTOS
Pages:
272
Dimensions:
10.28 x 8.31 x 0.98 in 2.58 lb

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Related Subjects


Cooking and Food » Regional and Ethnic » United States » California
Cooking and Food » Regional and Ethnic » United States » Southern
Cooking and Food » Regional and Ethnic » United States » Western
Featured Titles » General

Cooking My Way Back Home: Recipes from San Francisco's Town Hall, Anchor & Hope, and Salt House Sale Hardcover
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$15.98 In Stock
Product details 272 pages Ten Speed Press - English 9781580085922 Reviews:
"Synopsis" by , In Cooking My Way Back Home, Mitchell Rosenthal delivers the same warmth, personality, and infectious enthusiasm for sharing food as can be found at his wildly popular San Francisco restaurants, Town Hall, Anchor and Hope, and Salt House. With his trademark exuberance and good humor, Mitchell blends Southern-inspired comfort food with urban sophistication and innovation, for exciting results. Reflecting on the classics (Shrimp Étouffée), updating regional specialties (Poutine), elevating family favorites (Chopped Liver), and reveling in no-holds-barred, all-out indulgences (Butterscotch Chocolate Pot de Crème) are what’s on order in this collection of 100 imaginative and irresistible recipes. Like a good friend offering up a platter of freshly fried Oysters Rémoulade, these robust, full-flavored recipes are impossible to refuse. 
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