As all of us know meat is graded - standard, select choice - I like to do the same with my cookbooks and this one is definitely Prime. Why? Because it holds a collection of recipes not only created by acclaimed chef Mitchell Rosenthal but also served in his famous restaurants - Town Hall, Anchor & Hope, and Salt House in San Francisco as well as Irving Street Kitchen in Portland.
Now, it would probably be a snap for a chef to simply reproduce his recipes in a book but Rosenthal makes them user friendly, adapted to the skills and equipment of home cooks. You can’t beat that.
In case you haven’t heard the name he has a wealth of experience and an impressive list of credentials. As he states in the Introduction, “I grew up in restaurant kitchens. From the time I was fifteen and washing dishes in a Jewish deli in Jersey until today, my entire life has been spent wearing kitchen whites.” And what a life it has been from running the kitchens of Wolfgang Puck’s Postrio and New York City’s Four Seasons to becoming executive chef of his vaunted restaurants.
His book begins with “Small Bites” (Grandma’s Chopped Chicken Liver, yum!), moves on to “Big Bites” - recommend the Fried Oysters with Spinach Salad. Then it’s on to “The Cheese Department” and “Sandwiches, Sandwiches, Sandwiches.” Especially enjoyed the “Slowed Cooking” chapter - don’t miss Parmesan-Crusted Lamb Shank with Garlic Mashed Potatoes. He concludes with “Desserts” a bounty of sweets including his always in demand Butterscotch-Chocolate Pot de Creme.
Cooking My Way Back Home is comfort food in its Sunday best.
- Gail Cooke
As all of us know meat is graded - standard, select choice - I like to do the same with my cookbooks and this one is definitely Prime. Why? Because it holds a collection of recipes not only created by acclaimed chef Mitchell Rosenthal but also served in his famous restaurants - Town Hall, Anchor & Hope, and Salt House in San Francisco as well as Irving Street Kitchen in Portland.
Now, it would probably be a snap for a chef to simply reproduce his recipes in a book but Rosenthal makes them user friendly, adapted to the skills and equipment of home cooks. You can’t beat that.
In case you haven’t heard the name he has a wealth of experience and an impressive list of credentials. As he states in the Introduction, “I grew up in restaurant kitchens. From the time I was fifteen and washing dishes in a Jewish deli in Jersey until today, my entire life has been spent wearing kitchen whites.” And what a life it has been from running the kitchens of Wolfgang Puck’s Postrio and New York City’s Four Seasons to becoming executive chef of his vaunted restaurants.
His book begins with “Small Bites” (Grandma’s Chopped Chicken Liver, yum!), moves on to “Big Bites” - recommend the Fried Oysters with Spinach Salad. Then it’s on to “The Cheese Department” and “Sandwiches, Sandwiches, Sandwiches.” Especially enjoyed the “Slowed Cooking” chapter - don’t miss Parmesan-Crusted Lamb Shank with Garlic Mashed Potatoes. He concludes with “Desserts” a bounty of sweets including his always in demand Butterscotch-Chocolate Pot de Creme.
Cooking My Way Back Home is comfort food in its Sunday best.
- Gail Cooke
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