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 Etouffee), updating regional specialties (Poutine), elevating family favorites (Chopped Liver), and reveling in no-holds-barred, all-out indulgences (Butterscotch Chocolate Pot de Creme) 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 Remoulade, these robust, full-flavored recipes are impossible to refuse.
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.
This item will be delivered to you via USPS Trackable Media Mail or UPS Mail Innovations and will take from 2 days to 3 weeks from the time the item leaves our warehouse. *