The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America's Hottest Chefs

The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America's Hottest Chefs

5.0 1
by Lee Brian Schrager, Julie Mautner
     
 

View All Available Formats & Editions

Once a year, the world’s finest and most beloved chefs (and the foodies who love them) converge on Miami’s South Beach for a long weekend of sand, sun, music, and truly extraordinary cuisine. Now, in celebration of the festival’s tenth year, the Food Network South Beach Wine & Food Festival Cookbook brings the glamour and the flavors of the…  See more details below

Overview

Once a year, the world’s finest and most beloved chefs (and the foodies who love them) converge on Miami’s South Beach for a long weekend of sand, sun, music, and truly extraordinary cuisine. Now, in celebration of the festival’s tenth year, the Food Network South Beach Wine & Food Festival Cookbook brings the glamour and the flavors of the festival to the home kitchen.

Festival founder and director Lee Brian Schrager takes readers on an unparalleled all-access tour of this event, with movers and shakers of the food world and an all-star cast of chefs, including Guy Fieri, Bobby Flay, Rachael Ray, Tom Colicchio, Thomas Keller, Alice Waters, and Paula Deen. Interviews and insider stories take readers into the tents, private parties, and the very best events—such as Rachael’s Burger Bash, the BubbleQ (champagne and barbecue!), and the Grand Tasting Village on the beach.

Of course, in the book as at the festival, it’s the amazing food that takes center stage. The tastes and smells of SoBe come alive in 100 tantalizing recipes for Drinks, Starters and Small Plates, Barbecue, Burgers, Comfort and Casual Food, Main Courses, and Desserts, including:

·  Rachael Ray’s Cubano Burger with Mango–Black Bean Salsa
·  Martha Stewart’s Lobster Roll
·  Guy Fieri’s All-Star Sausage Steak Sandwich with Guid’s Pickled Hot Veggies
·  Alice Waters’s Grapefruit and Avocado Salad
·  Jamie Oliver’s Roasted Carrots and Beets with the Juiciest Pork Chops
·  Paula Deen’s Double Chocolate Gooey Butter Cake
·  Tom Colicchio’s Caramelized Tomato Tarts
·  Rick Bayless’s Brava Steak with Lazy Salsa
·  Spike Mendelsohn’s Toasted Marshmallow Shake
·  Nigella Lawson’s Caramel Croissant Pudding

With a foreword by Anthony Bourdain and peppered with anecdotes and gorgeous photography of South Beach, the Food Network South Beach Wine & Food Festival Cookbook will transport readers to this exciting celebration Emeril has dubbed “Spring Break for chefs.”


From the Hardcover edition.

Read More

Product Details

ISBN-13:
9780307885425
Publisher:
Potter/TenSpeed/Harmony
Publication date:
11/16/2010
Sold by:
Random House
Format:
NOOK Book
Pages:
256
File size:
26 MB
Note:
This product may take a few minutes to download.

Related Subjects

Read an Excerpt

Rachael Ray’s Cubano Burger with Mango–Black Bean Salsa
 
Serves 4
 
11⁄3 pounds ground turkey breast
1⁄3 pound deli-sliced smoked ham, chopped
2 cloves garlic, minced
1/4 red bell pepper, finely chopped
3 scallions, white and tender green parts, finely chopped
2 tablespoons finely chopped fresh cilantro
1 tablespoon grill seasoning, such as McCormick’s steak seasoning
Vegetable or olive oil, for drizzling
8 slices (1⁄3 pound) deli Swiss cheese
4 Portuguese or kaiser rolls, split
2 large dill pickles, thinly sliced lengthwise
Sliced banana pepper rings, drained
Yellow mustard
1 12-ounce bag plantain chips, such as Goya, for serving
Mango–Black Bean Salsa (recipe follows)
 
1. In a mixing bowl, combine the turkey, ham, garlic, bell pepper, scallions, cilantro, and
seasoning. Form the mixture into 4 patties. Drizzle each patty with some oil.
2. Heat a large nonstick skillet over medium-high heat. Add the patties and cook until done
(5 to 6 minutes on each side), topping each patty with 2 slices of the cheese in the last 2
minutes of the cooking time.
3. Remove from the heat and place a patty on the bottom half of each roll. Top each with
some pickles and banana peppers. Slather some mustard over the inside of the top half of
each roll and place it on the burger.
4. Serve with plantain chips on the side. Pass the salsa for dipping the plantains or topping
the burgers.
 
Mango–Black Bean Salsa
makes 4 cups
1 16-ounce jar black bean salsa
1 ripe mango, pitted, peeled, and diced
2 tablespoons chopped fresh cilantro leaves
1/4 red bell pepper, finely chopped
 
Place the salsa in a medium bowl, and top with the mango, cilantro, and bell pepper.

From the Hardcover edition.

Meet the Author

Lee Brian Schrager is credited with creating one of Miami’s biggest tourist attractions, the Food Network South Beach Wine & Food Festival (SoBe, as it is known), which has raised more than $10 million for the Florida International University School of Hospitality and Tourism Management, and the Southern Wines & Spirits Beverage Management Center. Schrager’s Food Network New York City Wine & Food Festival benefits the Food Bank For New York City and Share Our Strength. He is a graduate of the Culinary Institute of America and is a vice president of Southern Wine & Spirits of America, Inc. For more about the festival visit SoBeFest.com.

Julie Mautner was a founding editor of Food Arts. She has written for Travel+Leisure, Food & Wine, Bon Appétit, Wine Spectator, Condé Nast Traveller UK, and Epicurious. She divides her time between the United States and France.


From the Hardcover edition.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >

The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America's Hottest Chefs 5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
Anonymous More than 1 year ago