This piece was first published as “Mitchell Rosenthal Cooks His Way Back Home” on The Jew and the Carrot blog at the Forward.
Some know chef Mitchell Rosenthal from his favorably reviewed Town Hall, Anchor & Hope, and Salt House restaurants in San Francisco. Others associate him with his many years working with famous names like Paul Prudhomme and Wolfgang Puck. But what few know, is that Rosenthal got his start cooking traditional Jewish food at (the recently closed) Jack Cooper’s Celebrity Delicatessen in New Jersey.
“That’s where I started. Jewish recipes are the foundation,” he told The Jew in the Carrot in a phone interview about his new cookbook, “Cooking My Way Back Home.” The book contains recipes for dishes served at Rosenthal’s restaurants, but ones that can be easily executed by an amateur cook in a home kitchen. The book’s 100 recipes — reflecting Town Hall’s southern flair, the more contemporary approach of Salt House, and Anchor & Hope’s emphasis on fresh seafood — highlight Rosenthal’s preference for bold flavors and contrasting textures. These are “recipes that are from all the experiences I have had,” Rosenthal explained. They’re not specific to one cuisine. “I don’t like to be put into a box,” he asserted.
Click here to read more and get one of Mitchell Rosenthal’s recipes.
© 2012 Renee Ghert-Zand. All rights reserved.