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Cookbook review: 'Salt Lake City Chef's Table' shares stories, recipes from area's food scene

"SALT LAKE CITY CHEF'S TABLE: Extraordinary Recipes from The Crossroads of the West," by Becky and Josh Rosenthal, published by Globe Pequot Press, $26.95, 211 pages

Utahns Becky and Josh Rosenthal take readers on a tour of the Salt Lake area’s food scene in “Salt Lake City Chef’s Table: Extraordinary Recipes from the Crossroads of the West.”

The food bloggers at and share short features on 60 different restaurants, markets and other establishments in the food community and 75 recipes from the chefs.

From long-established businesses, such as Beehive Cheese and Lamb’s Grill, to more recent ventures, such as Forage or the Rose Establishment, the Rosenthals introduce each place like friends sharing their favorite places to eat — including a few ideas of what to order.

They venture up the mountains to Ruth’s Diner, Solitude Mountain Resort and Deer Valley Grocery Store, and share about eateries closer to home.

The recipes are as varied as the restaurants and markets and include appetizers, main dishes, salads, sides, desserts and drinks. Some are simple while others are more complex and require a specialty ingredient or two. Even if home chefs never make the dish, they can know where to go to eat it and what’s in it.

Each section includes full-color photos of the restaurant — many times including the owner or chef — and the recipes, making the book a very visual tour of the food available in the area.

Scattered throughout the book are a dozen or so sections that highlight more about a particular kind of food or place, such as “Cheese,” “Downtown Farmers Market,” “Ethnic Markets,” “Mountain Dining,” “Pizza” and “Taco Carts.”

Under “Food Carts,” right after the Chow Truck, the Rosenthals share a list of nine other food trucks to be on the lookout for in the valley.

With “Chocolate in Utah,” they share how Ancestral Puebloans near the present-day Four Corners area in about A.D. 750 were making chocolate, along with places to find locals producing chocolate.

It’s a guide for those looking to discover a new place to eat or how to make what they may have already sampled.

It’s not meant to be all-encompassing.

“Comprised in these pages is a snapshot of the scene as we saw it as we wrote this book. Things are changing rapidly,” they write in the introduction.

It’s one of the latest books in the Chef’s Table series that features the food scene in a particular city with restaurants and recipes. About 30 books are in the series, each focusing on a different city, ranging from Portland, Maine; to Portland, Oregon; and Atlanta to San Francisco.


7 ounces dark chocolate

7 tablespoons butter, softened

1/3 cup sugar

4 eggs, lightly beaten

3 tablespoons all-purpose flour

For raspberry sauce:

1 pint raspberries

2 tablespoons sugar

Preheat oven to 400 degrees F. Melt chocolate in a double boiler, then set aside. Place the butter and sugar in the bowl of an electric mixer and beat until thick and creamy. Gradually add the eggs and beat until smooth. Fold in the flour and melted chocolate. Spoon the mixture into five 4-ounce ramekins (greased and floured). Bake for 15 minutes.

To prepare raspberry sauce: Simmer fresh raspberries over low heat until they start to fall apart. Sweeten berries to taste with sugar and cook for an additional 2 minutes. As needed, thicken the sauce with cornstarch or thin with water.

Top unmolded cakes with warm raspberry sauce.

— "Salt Lake City Chef's Table" by Becky and Josh Rosenthal

If you go ...

What: Becky and Josh Rosenthal book signing

When: Thursday, Jan. 15, 7 p.m.

Where: The King's English, 1511 S. 1500 East, Salt Lake City


Note: Places in the signing line are reserved for those who purchase a copy of the featured book from The King's English.

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