Salt Lake City is known for being a skier's paradise but what's beyond the slopes? An emerging food scene with talented chefs and adventurous diners who are working to make the city one of the top dining destinations in the West. To aid in that monumental task Utahns Becky and Josh Rosenthal convinced Salt Lake City chefs to share their recipes in a new cookbook.
Titled Salt Lake City Chef's Table: Extraordinary Recipes from The Crossroads of the West, the cookbook features 76 recipes and over 200 stunning photographs that make this the ideal travel guide for any foodie curious about the city's dining scene.
You'll find recipes and anecdotes from pioneering local chefs like Scott Evans of Pago and Finca, Matthew Lake from Alamexo, Ryan Lowder from Copper Commmon and Copper Onion, Steven Rosenberg from Liberty Heights Fresh market. Recipes range from appetizers and main dishes to sides, desserts and drinks.
"Restaurant owners and chefs approached this project with open hands, offering us more food, more recipes, and more story than we had space to put in these pages,'' Becky Rosenthal writes in the introduction.
Salt Lake City Chef's Table is available for sale on Amazon.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.