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The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America's Hottest Chefs Hardcover – November 16, 2010

4.9 out of 5 stars 7 customer reviews

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Editorial Reviews

About 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.

Excerpt. © Reprinted by permission. All rights reserved.

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.
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Product Details

  • Hardcover: 256 pages
  • Publisher: Clarkson Potter; 1 edition (November 16, 2010)
  • Language: English
  • ISBN-10: 0307460169
  • ISBN-13: 978-0307460165
  • Product Dimensions: 7.8 x 0.8 x 10.3 inches
  • Shipping Weight: 2.3 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,624,813 in Books (See Top 100 in Books)

Customer Reviews

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Top Customer Reviews

By Timothy B. Riley HALL OF FAMETOP 100 REVIEWERVINE VOICE on December 4, 2010
Format: Hardcover Verified Purchase
The South Beach Wine and Food Festival (name-sponsored by The Food Network since 2007) has been a popular Miami event for ten years. To celebrate this milestone, festival founder and organizer Lee Brian Schrager co-authored this cookbook with the help of food writer Julie Mautner, and what a book it is! More than a mere collection of recipes, Mr. Schrager's book captures the carnival-like atmosphere of this celebration of chefs and the food that they prepare.

The Food Network South Beach Wine & Food Festival Cookbook contains the following:

* A rather self-involved foreword by Anthony Bourdain in which he uses the entire second paragraph to recount the riches of his first "swag bag" of freebies which are given to celebrity participants.

* Introductions to the book and each chapter by Mr. Schrager which includes some charming stories about the founding of the festival as well as it's highlights and lowlights (including the sudden, unexpected rainstorm that ruined the 2006 Barbeque and Champange event known as the BubbleQ.)

* Short interviews with chefs and other luminaries such as Francis Ford Coppola, Rocco DiSpirito, Charlie Trotter and Alain Ducasse entitled "Grilled for One Minute" where they are asked questions such as "What do you eat or drink when no one is watching?"

* One page listings of wine-pairings such as "The Best Wines for Burgers" and "The Best Wines for Barbecue".

* Candid photographs taken at past SoBe Festivals.

All of this really gives the reader a feel for this "Summer Camp for Chefs".
Read more ›
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Format: Hardcover Verified Purchase
So I bought the book and I have to say the recipes all looked mouth watering. I tried one and it was more involved then I usually attempt but it turned out quite nice. Now if only I could find someone to make all the other delicious sounding recipes for me! In the meantime - it is a nice coffee table book and I have had people pick it up and copy recipes from it so a worthwhile purchase.
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Format: Hardcover Verified Purchase
This made a great gift for my daughter who attend the 10th anniversary at SOBE last week. She was blown away!
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Format: Hardcover Verified Purchase
Great addition to my library.
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