To celebrate the 7-year anniversary of Valter of SLC, The Magic of the Table, we are offering a free book chapter.
Chapter 10: “Food is the Protagonist” is where the magic starts. It introduces Part II of the book, the part about Valter’s “daily reality” of preparing food—from going to the market to get the freshest “pear” possible, to sketching out the ensembles of entrées back at the restaurant, to explaining the design and color palette to the chef, and finally to getting the restaurant ready for the performance of food in the night theatre of Valter’s Osteria. In between, Valter talks about how to prepare 17 different dishes, including how to bring an heirloom tomato onto center stage with beets, crab, and lobster or how to make a chicken rosemary and white wine meal the star of the night—all accomplished without following a recipe but rather by unleashing your innate talent. Reading about all 17 dishes will lead you to Valter’s simple statement about food: that mechanisms (the process, method, approach) for cooking are simple. From there, he promises, “you create with your soul.” This chapter also introduces you to a sample of the exquisite photography showcased in the rest of the book.
To celebrate the 7-year anniversary of Valter of SLC, The Magic of the Table, we are offering a free book chapter.
Chapter 10: “Food is the Protagonist” is where the magic starts. It introduces Part II of the book, the part about Valter’s “daily reality” of preparing food—from going to the market to get the freshest “pear” possible, to sketching out the ensembles of entrées back at the restaurant, to explaining the design and color palette to the chef, and finally to getting the restaurant ready for the performance of food in the night theatre of Valter’s Osteria. In between, Valter talks about how to prepare 17 different dishes, including how to bring an heirloom tomato onto center stage with beets, crab, and lobster or how to make a chicken rosemary and white wine meal the star of the night—all accomplished without following a recipe but rather by unleashing your innate talent. Reading about all 17 dishes will lead you to Valter’s simple statement about food: that mechanisms (the process, method, approach) for cooking are simple. From there, he promises, “you create with your soul.” This chapter also introduces you to a sample of the exquisite photography showcased in the rest of the book.
