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Cooking My Way Back Home: Recipes from San Francisco's Town Hall, Anchor & Hope, and Salt Houseby Mitchell Rosenthal
Synopses & Reviews
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.
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.
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
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
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