Cookbook Party Feast at Town Hall in San Francisco
It’s easy to see why Chef Mitchell Rosenthal would want to throw a party to celebrate his upcoming new cookbook.
After all, the 272-page book took him two years of hard work to put together — all the while running three very successful restaurants in San Francisco.
Last week, he hosted a summer feast to end all summer feasts for a small group of food writers, including yours truly, at his Town Hall establishment. It was a huge spread with all the dishes featured from his new cookbook, “Cooking My Way Back Home: Recipes From San Francisco’s Town Hall, Anchor & Hope, and Salt House” (Ten Speed Press). The cookbook, which he wrote with Jon Pult, will debut this fall.
The cookbook even features a rare forward by celeb Chef Wolfgang Puck, whom Rosenthal worked on and off with for 18 years at Postrio in San Francisco, Granita in Malibu and Coco Pazza in New York. The recipes in the book reflect the arc of his career: New Orleans specialties from his time cooking with Chef Paul Prudhomme, whom he called every Friday for six months straight until he snagged an internship at K. Paul’s; a deft array of global cuisines from cooking at the Four Seasons in New York; and classical techniques from Le Cirque in New York.
