Download PDF - Cooking My Way Back Home

Publicity Contact: Kristin Casemore • 510-285-2944 • [email protected]

Cooking My Way Back Home Recipes from San Francisco’s Town Hall, Anchor & Hope, and Salt House Mitchell Rosenthal Ten Speed Press 978-1-58008-592-2 | 10/4/2011 | $35 Cooking My Way Back Home features 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 more than 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. MITCHELL ROSENTHAL is the co-owner and executive chef of three San Francisco restaurants, Town Hall, Salt House, and Anchor and Hope, plus the newly opened 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; and numerous other places.