4
| Books |

Food Network South Beach Wine & Food Festival Cookbook

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

​"Where do you find a cookbook that has Ferran Adriá and Paula Deen?" asks Lee Brian Schrager, the Festival creator. "When do you see a recipe book with Alain Ducasse and Rachel Ray? So we have that pop culture and we have the great chefs. The book has something for everyone."

The man has a point: This is a stunning cookbook featuring an amazing array of great chefs both local and worldwide. There are 100 recipes from 100 chefs and food personalities who have defined the first decade of the hottest gastronomic get-together in the country. The recipes are relevant to what's going on in today's food world, the photos are brilliant, the behind-the-scenes stories and interviews are...well, I haven't read those yet, but they should help to create an "all-access tour" of the event dubbed "Foodstock".

The subtitle is Recipes and Behind-the-Scenes Stories from America's Hottest Chefs. The book bounces from Martha Stewart's Lobster Roll to Spike Mendelsohn's Toasted Marshmallow Shake; from Alice Water's simple Avocado and Grapefruit Salad to Mark Miller's Cinnamon-Brined Lamb Loin with Southwest Polenta and Sweet Mint Corn. Recipes by local chefs such as Allen Susser, Norman Van Aken, Michelle Bernstein, Michael Schwartz, and Hedy Goldsmith are likewise highlighted. The foreword is by Anthony Bourdain.

​The book is $35, a steal for 100 recipes this good. Plus the money goes towards helping FIU School of Hospitality and Southern Wines & Spirits Beverage Management Center, which in turn helps prepare students for careers in the F&B world, which in turn should, at least in theory, lead to us all receiving better service next time we're dining at a Hyatt Regency. But I digress.

Lee wrote the book with Julie Mautner, a founding editor of Food Arts. He will be at the Miami Book Fair International this Saturday at 4:30 p.m. to discuss the book and the Festival, among other things.

256 pages
Published by Clarkson Potter; 1 edition (November 16, 2010)
Amazon Rank: #7,585 in Books (not bad considering it isn't yet officially released)
Even better: Already #3 in the Books about Cooking, Food & Wine category

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Miami.

 

Join the New Times community and help support independent local journalism in Miami.