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Cooking My Way Back Home: Recipes from San Francisco's Town Hall, Anchor & Hope, and Salt House [A Cookbook]
A collection of 100 of Mitchell Rosenthal's personal recipes for Southern-inspired comfort food with a California influence.
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.
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.
272 pages, Hardcover
First published January 1, 2011
28 people are currently reading
47 people want to read
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Displaying 1 - 6 of 6 reviews
May 31, 2017
I want to make all recipes
Probably one of my favorite cook books of all time! I could and would eat almost every recipe in the book. I now want to go to San Francisco just to eat!
Probably one of my favorite cook books of all time! I could and would eat almost every recipe in the book. I now want to go to San Francisco just to eat!
May 9, 2022
Want to try the Sweet Onion and Funky Cheese Fondue, the Spicy Red Potato Salad, and the Sticky Toffee Pudding recipes.
This entire review has been hidden because of spoilers.
December 10, 2019
This cookbook is very attractive, and is well written. However, the recipes are largely unremarkable. I was hoping there were some sort of insights or new items created, and nothing much really stood out for me. Not to say that this is a bad cookbook, honestly everything in here is well done and the recipes are good. It's just a fairly non descriptive and commonplace cookbook.
Do I really need recipes for Maranated olives? Stuffed Mushrooms?
There are some non sequitors here that are kind of all over the map. Seeing the recipe for Chopped liver gave me everything I need to know about the restraunt this is based on. This cookbook is very random and not very memorable all things considered.
The recipe for Ceaser Salad was so basic, why even include it?
The Good:
The Tomato-Basil Tart pg 74 - That's a keeper, worth a look
Falafel - pg 100
Slow cooked fried chicken - pg 204
Heirloom Tomato with olives and Feta toast pg 38
The Bad:
Zuccini Blossoms in Basil Cream pg 78 - After reading this recipe and looking at it, all i could say was "ew"
The Dessert Recipes were really basic and not really worth perusing. Kind of "You seen it before"
Do I really need recipes for Maranated olives? Stuffed Mushrooms?
There are some non sequitors here that are kind of all over the map. Seeing the recipe for Chopped liver gave me everything I need to know about the restraunt this is based on. This cookbook is very random and not very memorable all things considered.
The recipe for Ceaser Salad was so basic, why even include it?
The Good:
The Tomato-Basil Tart pg 74 - That's a keeper, worth a look
Falafel - pg 100
Slow cooked fried chicken - pg 204
Heirloom Tomato with olives and Feta toast pg 38
The Bad:
Zuccini Blossoms in Basil Cream pg 78 - After reading this recipe and looking at it, all i could say was "ew"
The Dessert Recipes were really basic and not really worth perusing. Kind of "You seen it before"
December 24, 2014
So this cookbook from this SF chef has some quality stuff in it, but it is mostly a multi-step process. Also, alas, some of the mean dishes require access to a fancy butcher and all sorts of smoking/grill/wood chip fanciness which I currently cannot.
However, the lemon chicken and the chocolate cake recipes are positively rockin' and there are currently loads of other items for inspiration. Also the mushroom sauce is fabulous....but follow the instructions. I went a bit off book and ended up with something good the first time, but shocker...the recipe was better when I followed it closer to the letter. What can I say..I have to work hard to quell my improvising inclinations.
I wish you luck if you try the rosti recipe. I could not get that freaking sucker to turn out right and ended up with some of the most decadent tasting mashed potatoes ever instead. Sigh....
Onward fellow chefs!
However, the lemon chicken and the chocolate cake recipes are positively rockin' and there are currently loads of other items for inspiration. Also the mushroom sauce is fabulous....but follow the instructions. I went a bit off book and ended up with something good the first time, but shocker...the recipe was better when I followed it closer to the letter. What can I say..I have to work hard to quell my improvising inclinations.
I wish you luck if you try the rosti recipe. I could not get that freaking sucker to turn out right and ended up with some of the most decadent tasting mashed potatoes ever instead. Sigh....
Onward fellow chefs!
January 21, 2016
Well. This book is ambitious. Make your own sausage. Make your own cured salmon. Two recipes for tartare (in case you needed more than one). And the ingredients/tools might be out of the reach of some. Even though this book may not be for the average home chef despite its title, it delights those of us who want more from our home cooking.
I almost rated this down because it had a vegetarian muffaletta. The chef should know better.
I almost rated this down because it had a vegetarian muffaletta. The chef should know better.
June 9, 2023
Everything in here looks so good, but I don't think I'd actually make any of it.
Displaying 1 - 6 of 6 reviews