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Cooking My Way Back Home: Recipes from San Francisco's Town Hall, Anchor & Hope, and Salt House Hardcover – October 18, 2011

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Editorial Reviews

Amazon.com Review

Featured Recipe: Angels on Horseback

This dish has roots in Britain, where oysters are typically wrapped in bacon, broiled, and served on toast. But in the States, it is seen as a sort of upscale version of the familiar pastry-wrapped frank known as pigs in a blanket, except, well, the pig is the blanket. These angels are the most popular appetizer on the menu at Anchor & Hope. Unlike the Brits, we deep-fry the bacon-wrapped oyster, which not only cooks the bacon quickly but also makes it exceptionally crispy. The pronounced mustard flavor in the rémoulade works beautifully with the smokiness of the bacon. This rémoulade recipe is a good one to have in your arsenal. It’s perfect for shrimp cocktail or as a dipping sauce for deep-fried seafood.

Rémoulade
2 large egg yolks, room temperature
1/3 cup canola oil
1/2 cup chopped celery
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh tarragon
Juice of 1/2 lemon
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon malt vinegar
1 tablespoon minced garlic
1 teaspoon sweet smoked paprika
1/2 teaspoon celery salt
1 tablespoon capers, rinsed
4 gherkins, chopped
Salt and freshly ground pepper

Canola oil, for deep-frying
24 oysters, shucked
12 thin slices bacon, halved crosswise

Instructions
To make the rémoulade, place the egg yolks in a food processor and process for 1 minute. With the machine running, add the oil in a slow, steady stream, processing until emulsified. Then, with the machine still running, gradually add the celery, parsley, tarragon, lemon juice, ketchup, Worcestershire sauce, both mustards, vinegar, garlic, paprika, celery salt, capers, and gherkins and process until well incorporated and smooth. Taste and season with salt and pepper.

Pour the oil to a depth of about 3 inches into a deep fryer or deep, heavy-bottomed pot and heat to 375°F. While the oil is heating, wrap a half bacon slice around each oyster and secure with a toothpick.

When the oil is ready, working in batches to avoid crowding, add the wrapped oysters to the hot oil and fry for 2 to 3 minutes, or until the oysters are golden and the bacon is crispy. Using a slotted spoon, carefully transfer the oysters to paper towels, then keep them warm while you fry the remainder.

Arrange the oysters on a platter, drizzle with the rémoulade, and serve right away.

Review

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

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Product Details

  • Hardcover: 272 pages
  • Publisher: Ten Speed Press (October 18, 2011)
  • Language: English
  • ISBN-10: 158008592X
  • ISBN-13: 978-1580085922
  • Product Dimensions: 8.3 x 1 x 10.3 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #756,696 in Books (See Top 100 in Books)

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10 of 12 people found the following review helpful By Food Fan on December 2, 2011
Format: Hardcover
First of all, the food at all of Mitch's restaurants is incredible. I was excited when he came out with a cookbook so I could try to replicate the food at home. Some of my favorites are the Guajillo Chile Pork Stew, Slow Roasted Duck with Fig Jus, and the Country Biscuits with Ham and Red Pepper Jelly are to die for. The recipes are accessible but still really impress company. One of the best things I've EVER eaten is the Butterscotch Chocolate Pot De Creme. I go to Town Hall just to get that alone. Great book. Cant say enough about it!
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3 of 3 people found the following review helpful By Constance Green on March 7, 2012
Format: Hardcover Verified Purchase
So many cookbooks aspire to be that "go to" cookbook that you'll grab and use over and over again. Mitchell Rosenthal's book is now one of four in my life that has achieved that status. Beautiful juicy stains have already appearred on the pages for Buttermilk Jicama Slaw, Guajillo Chili Pork Stew, Potato Lakes with Dill Creme Fraiche. Now that's spring I suspect that the Aspargus Fondue will be the next excellent page marred by dips and finger prints.

These recipes really work. It's all the more wonderful that the book comes with beautiful images and stories that actually mean something. You can feel and taste the love of a lifetime of sharing deliciousness with friends, family and thankfully the rest of us.
Bless whoever put a cleanable surface on the outside of this book. I shudder to this of what my copy of this book will look like in a few years without it. This book will be a pleasure to give to others as I certainly will. I might just be selfish and give it to friends out of town however, since I'm already cooking dishes from this book for my local pals.
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3 of 3 people found the following review helpful By Jessica Rabbit on June 19, 2012
Format: Hardcover
This book has very quickly become a new favorite, because I like the kind of food Rosenthal makes. Well thought-out dishes that are imaginative without being too fussy or fastidious.

This book proves that comfort food does not have to bore you with its bland familiarity, but can actually be sophisticated and fresh. Rosenthal takes simple comfort food and elevates it to something higher. It seems when looking at the recipes first that you have seen it all before, but there is a always a new and different twist to the old favorites, for example Asparagus Fondue with Truffle Oil or Ham and Cheese Toasts with Jalapeño Cream.

The book is very user-friendly. The recipe instructions are clear and the author always tells the reader a bit about the origins of the recipe and/or the inspiration behind it. Another big plus are the beautiful photographs. This book may not be for the complete cooking novice, but everyone with a little bit of experience should be able to make these dishes.
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1 of 1 people found the following review helpful By Summerlynn on August 12, 2013
Format: Hardcover Verified Purchase
Mitchell must of spent so much time perfecting these recipes because every recipe that I have cooked turned out amazing. I mean this cookbook is outstanding and beautiful. So far I have made about 15 of his recipes and it keeps getting better. I own a lot of cookbooks but this is my all time favorite cookbook. This is a must. His desserts are killer (Sticky Toffee Pudding, Lemon Chess Pie, and Butterscotch-Chocolate Pot De Creme). I love the sandwiches, and slow roasted tomato basil tart with cheddar cheese. This cookbook makes me want to buy a smoker but it might be easier to just eat at Town Hall.
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1 of 1 people found the following review helpful By agoodbook on October 4, 2013
Format: Hardcover Verified Purchase
This is one of the cook books that really changes the way you cook and how you approach certain ingredients. One of the cookbooks that I will cook from often and turn to when I want something innovative and delicious. Very glad I bought it!
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