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Cooking My Way Back Home by Mitchell Rosenthal Brand New
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ApproximatelyC $6.87
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- Buy It NowCooking My Way Back Home by Mitchell Rosenthal Brand New
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US $5.97 (approx C $8.20) USPS Media MailTM.
Located in: Chicago, Illinois, United States
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Estimated between Fri, Sep 5 and Thu, Sep 11 to 94104
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eBay item number:376338129348
Item specifics
- Condition
- Type
- Book
- Publication Name
- See Title
- Publish Year
- 2011
- ISBN
- 9781580085922
About this product
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
158008592X
ISBN-13
9781580085922
eBay Product ID (ePID)
20038475686
Product Key Features
Book Title
Cooking My Way Back Home : Recipes from San Francisco's Town Hall, Anchor and Hope, and Salt House [a Cookbook]
Number of Pages
272 Pages
Language
English
Publication Year
2011
Topic
Food, Lodging & Transportation / Restaurants, Regional & Ethnic / American / General, Regional & Ethnic / American / California Style, Regional & Ethnic / American / Southern States
Illustrator
Yes
Genre
Travel, Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
41.4 Oz
Item Length
10.3 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2011-011631
Reviews
New York Times Notable Cookbook of 2011 "The book shares with the restaurants a kind of rollicking, good-time feel. Nothing is too fussy nor too complicated. .. .Every dish in this book would make dinner guests happy, and unlike some other cookbooks, these recipes are meant for home cooks." -Tasting Table San Francisco, 10/17/11 "The book reflects Rosenthal's past and, in particular, his passion for all things Southern. . . . Like everything else Rosenthal has a hand in, it's a fun book." -San Francisco Chronicle, 10/16/11 "The best cookbook title ever." -Esquire, Best New Cookbooks, 10/14/11 "Full of the hearty food that Town Hall, Anchor & Hope, and Salt House are known for." -7x7 San Francisco, 10/6/11 "Over the last twenty years, a great incentive for me to spend time in San Francisco has been to eat the cooking of Mitch Rosenthal, first at Postrio, then Town Hall, and now Salt House. This talented chef is at ease with any regional cooking, from New Jersey to New York, or Louisiana to San Francisco. From elegant and delicate to earthy peasant fare, his dishes have one thing in common: amazing taste. Cooking My Way Back Home reflects Mitch's passion, enthusiasm, and great talent, and his love of cooking shines throughout the book. This is a great addition to your kitchen library." -Jacques Pepin, author and host of Fast Food My Way "Mitchell Rosenthal's cooking reminds me so much of the food my grandmother and my mother made. He has taken basic Southern food and turned it into an art form that can be eaten. Read his recipes. Cook them and you will be richly rewarded." -Willie Brown, 41st mayor of San Francisco "Mitch's generous approach to cooking presents a master's expression of comfort food: inspired preparations with a wink from the modern chef's kitchen." -Chad Robertson, author of Tartine Bread, New York Times Notable Cookbook of 2011 "It is the accessible techniques and simple bold flavors that Rosenthal demonstrates throughout his book that make it so winning." -The City Cook, Fall 2011 "In writing the book, Rosenthal makes those emotional connections that bind families together through communal dining. Yes, you can go home again." -San Antonio Express News, 12/2/11 "Mr. Rosenthal understands simple pleasures (prime rib, barbecued shrimp, angels on horseback) and how to give them the modern tweaks that home cooks want." - New York Times, Notable Cookbooks of 2011, 11/29/11 "Through the years and through many kitchens, Mitch developed an adventurous philosophy not bound to a single cuisine, blending Jewish deli roots with Southern-inspired comfort food, updated regional favorites and urban sophistication." -Mary Ladd, Bay Area Bites: KQED, 11/19/11 "Part restaurant recipe resource, part memoir, and part manifesto calling for a return to communal food preparation and family meals." -Allison Jones, Portland Monthly, 11/9/11 "The book shares with the restaurants a kind of rollicking, good-time feel. Nothing is too fussy nor too complicated. .. .Every dish in this book would make dinner guests happy, and unlike some other cookbooks, these recipes are meant for home cooks." -Tasting Table San Francisco, 10/17/11 "The book reflects Rosenthal's past and, in particular, his passion for all things Southern. . . . Like everything else Rosenthal has a hand in, it's a fun book." -San Francisco Chronicle, 10/16/11 "The best cookbook title ever." -Esquire, Best New Cookbooks, 10/14/11 "Full of the hearty food that Town Hall, Anchor & Hope, and Salt House are known for." -7x7 San Francisco, 10/6/11 "Over the last twenty years, a great incentive for me to spend time in San Francisco has been to eat the cooking of Mitch Rosenthal, first at Postrio, then Town Hall, and now Salt House. This talented chef is at ease with any regional cooking, from New Jersey to New York, or Louisiana to San Francisco. From elegant and delicate to earthy peasant fare, his dishes have one thing in common: amazing taste. Cooking My Way Back Home reflects Mitch's passion, enthusiasm, and great talent, and his love of cooking shines throughout the book. This is a great addition to your kitchen library." -Jacques Pepin, author and host of Fast Food My Way "Mitchell Rosenthal's cooking reminds me so much of the food my grandmother and my mother made. He has taken basic Southern food and turned it into an art form that can be eaten. Read his recipes. Cook them and you will be richly rewarded." -Willie Brown, 41st mayor of San Francisco "Mitch's generous approach to cooking presents a master's expression of comfort food: inspired preparations with a wink from the modern chef's kitchen." -Chad Robertson, author of Tartine Bread, Finalist, IACP Awards 2012, Food Photography & Styling Category (Paige Green) New York Times Notable Cookbook of 2011 "It is the accessible techniques and simple bold flavors that Rosenthal demonstrates throughout his book that make it so winning." -The City Cook, Fall 2011 "In writing the book, Rosenthal makes those emotional connections that bind families together through communal dining. Yes, you can go home again." -San Antonio Express News, 12/2/11 "Mr. Rosenthal understands simple pleasures (prime rib, barbecued shrimp, angels on horseback) and how to give them the modern tweaks that home cooks want." - New York Times, Notable Cookbooks of 2011, 11/29/11 "Through the years and through many kitchens, Mitch developed an adventurous philosophy not bound to a single cuisine, blending Jewish deli roots with Southern-inspired comfort food, updated regional favorites and urban sophistication." -Mary Ladd, Bay Area Bites: KQED, 11/19/11 "Part restaurant recipe resource, part memoir, and part manifesto calling for a return to communal food preparation and family meals." -Allison Jones, Portland Monthly, 11/9/11 "The book shares with the restaurants a kind of rollicking, good-time feel. Nothing is too fussy nor too complicated. .. .Every dish in this book would make dinner guests happy, and unlike some other cookbooks, these recipes are meant for home cooks." -Tasting Table San Francisco, 10/17/11 "The book reflects Rosenthal's past and, in particular, his passion for all things Southern. . . . Like everything else Rosenthal has a hand in, it's a fun book." -San Francisco Chronicle, 10/16/11 "The best cookbook title ever." -Esquire, Best New Cookbooks, 10/14/11 "Full of the hearty food that Town Hall, Anchor & Hope, and Salt House are known for." -7x7 San Francisco, 10/6/11 "Over the last twenty years, a great incentive for me to spend time in San Francisco has been to eat the cooking of Mitch Rosenthal, first at Postrio, then Town Hall, and now Salt House. This talented chef is at ease with any regional cooking, from New Jersey to New York, or Louisiana to San Francisco. From elegant and delicate to earthy peasant fare, his dishes have one thing in common: amazing taste. Cooking My Way Back Home reflects Mitch's passion, enthusiasm, and great talent, and his love of cooking shines throughout the book. This is a great addition to your kitchen library." -Jacques Pepin, author and host of Fast Food My Way "Mitchell Rosenthal's cooking reminds me so much of the food my grandmother and my mother made. He has taken basic Southern food and turned it into an art form that can be eaten. Read his recipes. Cook them and you will be richly rewarded." -Willie Brown, 41st mayor of San Francisco "Mitch's generous approach to cooking presents a master's expression of comfort food: inspired preparations with a wink from the modern chef's kitchen." -Chad Robertson, author of Tartine Bread, Finalist, IACP Awards 2012, Food Photography & Styling Category (Paige Green) New York Times Notable Cookbook of 2011 "It is the accessible techniques and simple bold flavors that Rosenthal demonstrates throughout his book that make it so winning." --The City Cook, Fall 2011 "In writing the book, Rosenthal makes those emotional connections that bind families together through communal dining. Yes, you can go home again." --San Antonio Express News, 12/2/11 "Mr. Rosenthal understands simple pleasures (prime rib, barbecued shrimp, angels on horseback) and how to give them the modern tweaks that home cooks want." -- New York Times, Notable Cookbooks of 2011, 11/29/11 "Through the years and through many kitchens, Mitch developed an adventurous philosophy not bound to a single cuisine, blending Jewish deli roots with Southern-inspired comfort food, updated regional favorites and urban sophistication." --Mary Ladd, Bay Area Bites: KQED, 11/19/11 "Part restaurant recipe resource, part memoir, and part manifesto calling for a return to communal food preparation and family meals." --Allison Jones, Portland Monthly, 11/9/11 "The book shares with the restaurants a kind of rollicking, good-time feel. Nothing is too fussy nor too complicated. .. .Every dish in this book would make dinner guests happy, and unlike some other cookbooks, these recipes are meant for home cooks." --Tasting Table San Francisco, 10/17/11 "The book reflects Rosenthal's past and, in particular, his passion for all things Southern. . . . Like everything else Rosenthal has a hand in, it's a fun book." --San Francisco Chronicle, 10/16/11 "The best cookbook title ever." --Esquire, Best New Cookbooks, 10/14/11 "Full of the hearty food that Town Hall, Anchor & Hope, and Salt House are known for." --7x7 San Francisco, 10/6/11 "Over the last twenty years, a great incentive for me to spend time in San Francisco has been to eat the cooking of Mitch Rosenthal, first at Postrio, then Town Hall, and now Salt House. This talented chef is at ease with any regional cooking, from New Jersey to New York, or Louisiana to San Francisco. From elegant and delicate to earthy peasant fare, his dishes have one thing in common: amazing taste. Cooking My Way Back Home reflects Mitch's passion, enthusiasm, and great talent, and his love of cooking shines throughout the book. This is a great addition to your kitchen library." --Jacques Pepin, author and host of Fast Food My Way "Mitchell Rosenthal's cooking reminds me so much of the food my grandmother and my mother made. He has taken basic Southern food and turned it into an art form that can be eaten. Read his recipes. Cook them and you will be richly rewarded." --Willie Brown, 41st mayor of San Francisco "Mitch's generous approach to cooking presents a master's expression of comfort food: inspired preparations with a wink from the modern chef's kitchen." --Chad Robertson, author of Tartine Bread, "The best cookbook title ever." -Esquire, Best New Cookbooks, 10/14/11 "Over the last twenty years, a great incentive for me to spend time in San Francisco has been to eat the cooking of Mitch Rosenthal, first at Postrio, then Town Hall, and now Salt House. This talented chef is at ease with any regional cooking, from New Jersey to New York, or Louisiana to San Francisco. From elegant and delicate to earthy peasant fare, his dishes have one thing in common: amazing taste. Cooking My Way Back Home reflects Mitch's passion, enthusiasm, and great talent, and his love of cooking shines throughout the book. This is a great addition to your kitchen library." -Jacques Pepin, author and host of Fast Food My Way "Mitchell Rosenthal's cooking reminds me so much of the food my grandmother and my mother made. He has taken basic Southern food and turned it into an art form that can be eaten. Read his recipes. Cook them and you will be richly rewarded." -Willie Brown, 41st mayor of San Francisco "Mitch's generous approach to cooking presents a master's expression of comfort food: inspired preparations with a wink from the modern chef's kitchen." -Chad Robertson, author of Tartine Bread, "The book shares with the restaurants a kind of rollicking, good-time feel. Nothing is too fussy nor too complicated. .. .Every dish in this book would make dinner guests happy, and unlike some other cookbooks, these recipes are meant for home cooks." -Tasting Table San Francisco, 10/17/11 "The book reflects Rosenthal's past and, in particular, his passion for all things Southern. . . . Like everything else Rosenthal has a hand in, it's a fun book." -San Francisco Chronicle, 10/16/11 "The best cookbook title ever." -Esquire, Best New Cookbooks, 10/14/11 "Full of the hearty food that Town Hall, Anchor & Hope, and Salt House are known for." -7x7 San Francisco, 10/6/11 "Over the last twenty years, a great incentive for me to spend time in San Francisco has been to eat the cooking of Mitch Rosenthal, first at Postrio, then Town Hall, and now Salt House. This talented chef is at ease with any regional cooking, from New Jersey to New York, or Louisiana to San Francisco. From elegant and delicate to earthy peasant fare, his dishes have one thing in common: amazing taste. Cooking My Way Back Home reflects Mitch's passion, enthusiasm, and great talent, and his love of cooking shines throughout the book. This is a great addition to your kitchen library." -Jacques Pepin, author and host of Fast Food My Way "Mitchell Rosenthal's cooking reminds me so much of the food my grandmother and my mother made. He has taken basic Southern food and turned it into an art form that can be eaten. Read his recipes. Cook them and you will be richly rewarded." -Willie Brown, 41st mayor of San Francisco "Mitch's generous approach to cooking presents a master's expression of comfort food: inspired preparations with a wink from the modern chef's kitchen." -Chad Robertson, author of Tartine Bread, "Over the last twenty years, a great incentive for me to spend time in San Francisco has been to eat the cooking of Mitch Rosenthal, first at Postrio, then Town Hall, and now Salt House. This talented chef is at ease with any regional cooking, from New Jersey to New York, or Louisiana to San Francisco. From elegant and delicate to earthy peasant fare, his dishes have one thing in common: amazing taste. Cooking My Way Back Home reflects Mitch's passion, enthusiasm, and great talent, and his love of cooking shines throughout the book. This is a great addition to your kitchen library." -Jacques Pepin, author and host of Fast Food My Way "Mitchell Rosenthal's cooking reminds me so much of the food my grandmother and my mother made. He has taken basic Southern food and turned it into an art form that can be eaten. Read his recipes. Cook them and you will be richly rewarded." -Willie Brown, 41st mayor of San Francisco "Mitch's generous approach to cooking presents a master's expression of comfort food: inspired preparations with a wink from the modern chef's kitchen." -Chad Robertson, author of Tartine Bread, Finalist, IACP Awards 2012, Food Photography & Styling Category (Paige Green) New York Times Notable Cookbook of 2011 "It is the accessible techniques and simple bold flavors that Rosenthal demonstrates throughout his book that make it so winning." --The City Cook, Fall 2011 "In writing the book, Rosenthal makes those emotional connections that bind families together through communal dining. Yes, you can go home again." --San Antonio Express News, 12/2/11 "Mr. Rosenthal understands simple pleasures (prime rib, barbecued shrimp, angels on horseback) and how to give them the modern tweaks that home cooks want." -- New York Times, Notable Cookbooks of 2011, 11/29/11 "Through the years and through many kitchens, Mitch developed an adventurous philosophy not bound to a single cuisine, blending Jewish deli roots with Southern-inspired comfort food, updated regional favorites and urban sophistication." --Mary Ladd, Bay Area Bites: KQED, 11/19/11 "Part restaurant recipe resource, part memoir, and part manifesto calling for a return to communal food preparation and family meals." --Allison Jones, Portland Monthly, 11/9/11 "The book shares with the restaurants a kind of rollicking, good-time feel. Nothing is too fussy nor too complicated. .. .Every dish in this book would make dinner guests happy, and unlike some other cookbooks, these recipes are meant for home cooks." --Tasting Table San Francisco, 10/17/11 "The book reflects Rosenthal's past and, in particular, his passion for all things Southern. . . . Like everything else Rosenthal has a hand in, it's a fun book." --San Francisco Chronicle, 10/16/11 "The best cookbook title ever." --Esquire, Best New Cookbooks, 10/14/11 "Full of the hearty food that Town Hall, Anchor & Hope, and Salt House are known for." --7x7 San Francisco, 10/6/11 "Over the last twenty years, a great incentive for me to spend time in San Francisco has been to eat the cooking of Mitch Rosenthal, first at Postrio, then Town Hall, and now Salt House. This talented chef is at ease with any regional cooking, from New Jersey to New York, or Louisiana to San Francisco. From elegant and delicate to earthy peasant fare, his dishes have one thing in common: amazing taste. Cooking My Way Back Home reflects Mitch's passion, enthusiasm, and great talent, and his love of cooking shines throughout the book. This is a great addition to your kitchen library." --Jacques Pepin, author and host of Fast Food My Way "Mitchell Rosenthal's cooking reminds me so much of the food my grandmother and my mother made. He has taken basic Southern food and turned it into an art form that can be eaten. Read his recipes. Cook them and you will be richly rewarded." --Willie Brown, 41st mayor of San Francisco "Mitch's generous approach to cooking presents a master's expression of comfort food: inspired preparations with a wink from the modern chef's kitchen." --Chad Robertson, author of Tartine Bread, "The book reflects Rosenthal's past and, in particular, his passion for all things Southern. . . . Like everything else Rosenthal has a hand in, it's a fun book." -San Francisco Chronicle, 10/16/11 "The best cookbook title ever." -Esquire, Best New Cookbooks, 10/14/11 "Over the last twenty years, a great incentive for me to spend time in San Francisco has been to eat the cooking of Mitch Rosenthal, first at Postrio, then Town Hall, and now Salt House. This talented chef is at ease with any regional cooking, from New Jersey to New York, or Louisiana to San Francisco. From elegant and delicate to earthy peasant fare, his dishes have one thing in common: amazing taste. Cooking My Way Back Home reflects Mitch's passion, enthusiasm, and great talent, and his love of cooking shines throughout the book. This is a great addition to your kitchen library." -Jacques Pepin, author and host of Fast Food My Way "Mitchell Rosenthal's cooking reminds me so much of the food my grandmother and my mother made. He has taken basic Southern food and turned it into an art form that can be eaten. Read his recipes. Cook them and you will be richly rewarded." -Willie Brown, 41st mayor of San Francisco "Mitch's generous approach to cooking presents a master's expression of comfort food: inspired preparations with a wink from the modern chef's kitchen." -Chad Robertson, author of Tartine Bread
Dewey Edition
22
Dewey Decimal
641.59794
Table Of Content
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
Synopsis
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., 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 touff e), updating regional specialties (Poutine), elevating family favorites (Chopped Liver), and reveling in no-holds-barred, all-out indulgences (Butterscotch Chocolate Pot de Cr me) 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 R moulade, these robust, full-flavored recipes are impossible to refuse.
LC Classification Number
TX715.2.C34R67 2011
Item description from the seller
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- a***l (1698)- Feedback left by buyer.Past 6 monthsVerified purchaseSmooth, speedy transaction. NOS cards in excellent condition, as described/pictured, by one of my favorite cartoonists (RIP John Callahan). They were packed with exceptional care for safe shipping and delivery. Helpful and responsive communication. Thank you again : )12 vtg 1980s new John Callahan Assorted greeting cards without envelopes (#376092631351)
- t***t (625)- Feedback left by buyer.Past 6 monthsVerified purchaseRecord arrived well packaged and undamaged so shipping was good. Record itself is as described, EX condition and plays well. Excellent old school addition to my daughter’s collection.Frankie Smith - Double Dutch Bus 12" Vinyl 1981 WMOT Records 4W8 5351 EX (#376218867469)
- 6***b (60)- Feedback left by buyer.Past 6 monthsVerified purchaseShipping is great, packaging is perfect, description is awesome and the value was great. Highly recommended love the album.KING CLAVE "LOS HOMBRE NO DEBEN LLORAR" 1974 CLP 3000 LP Near Mint (#375879693791)
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