Cooking My Way Back Home: Recipes to Pass Around the Table from San Francisco's Town Hall, Anchor & Hope, and Salt House by Mitchell Rosenthal and Jon Pult

  • Fresh chickpea hummus with grilled flat bread

    from Cooking My Way Back Home: Recipes to Pass Around the Table from San Francisco's Town Hall, Anchor & Hope, and Salt House Cooking My Way Back Home by Mitchell Rosenthal and Jon Pult

    • Categories: Bread & rolls, savory; Dips, spreads & salsas; Grills & BBQ; Summer; Middle Eastern; Vegan; Vegetarian
    • Ingredients: fresh chickpeas; tahini; lemons; ground cumin; ground coriander; active dry yeast; all-purpose flour
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  • BBQ shrimp with toasted garlic bread

    • Rinshin on April 04, 2018

      Rich and velvety sauce so buttery good that once every few months eating like this seems ok. Glad I made this because unless you make this yourself, you have no idea how much butter goes into this recipe. After this, I need to eat very healthy for a few weeks. But, this sauce is worth every spoonful. Added a half tsp sugar. Loved the use of toasted bread to soak up all the sauce. A repeat every 6 months for us. Easy recipe to make and whisking tablespoon of butter at a time is a key to making the sauce so smooth and slightly thickened. Photo added.

  • Caesar salad with croutons

    • Frogcake on January 07, 2017

      This is quite a good Caesar recipe. Nothing really unique about it -I like the proportions of lemon, sherry vinegar, and oils and amount of anchovies. When I have no anchovies, I use Vietnamese fish sauce, which is mostly anchovies in a brine (in this instance -1 tbsp).

  • Penne pasta quattro formaggi with butternut squash and sage

    • Miquette on October 18, 2014

      This was really good, next time I would add more squash, and pehaps some prosciutto.

  • Curried chicken sandwich with cashews and currants

    • Frogcake on October 10, 2016

      I made this using left-over chopped turkey (about 3 cups). It was quite good, and a nice change from the usual mayo roasted turkey sandwich. Will keep this recipe in my back pocket for left-over turkey or chicken. I roasted the cashews very well to deep brown then chopped fine. The raw chopped apples provide a nice contrast in texture and taste. I did not have green fennel so I added a tsp of fennel seeds.

    • DKennedy on October 23, 2017

      Served this on mini croissants Tea '17 - poached 2 chickens in my goose pot, saved the 5 containers of stock for later use. The chicken comes out of the broth with a very slight hint of cardamom. I omitted that apples at my daughter's insistence and substituted curry mustard for the curry powder. I also added a bit of curry powder to the mayo. Excellent. Add the cashews just prior to serving.

  • Parmesan-crusted lamb shank with garlic mashed potatoes

    • aholtw on February 27, 2022

      The lamb shanks were tough after sitting out and reheating. The sauce was flat and not very flavorful. Would not make this again. There are better recipes for lamb shanks.

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  • ISBN 10 158008592X
  • ISBN 13 9781580085922
  • Linked ISBNs
  • Published Oct 15 2011
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

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.

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