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.”

A behind-the-scenes guide to the prestigious gourmet event collects one hundred recipes and stories by celebrity chefs, including Rachael Ray, Martha Stewart, and Bobby Flay.

A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes. Things get a little salty down in the bayou... Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts -- form the backbone of this book. Taking readers from the backcountry to the bayou, Toups shows how to make: A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken. Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything. Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how -- and what it means -- to cook Cajun food today.

A must-have for every baker, with 130 recipes featuring bold new flavors and ingredients. Here is the go-to cookbook that definitively ushers the baking pantry beyond white flour and sugar to include natural sweeteners, whole-grain flours, and other better-for-you—and delicious—ingredients. The editors at Martha Stewart Living have explored the distinctive flavors and alluring textures of these healthful foods, and this book shares their very best results. A New Way to Bake has 130 foolproof recipes that showcase the many ways these newly accessible ingredients can transform traditional cookies, pies, cakes, breads, and more. Chocolate chip cookies gain greater depth with earthy farro flour, pancakes become protein powerhouses when made with quinoa, and lemon squares get a wonderfully crumbly crust and subtle nutty flavor thanks to coconut oil. Superfoods are right at home in these baked goods; granola has a dose of crunchy chia seeds, and gluten-free brownies have an extra chocolaty punch from cocoa nibs. With a DIY section for making your own nut butter, yogurt, coconut milk, and other basics, and more than 150 photographs, including step-by-step how-to images, A New Way to Bake is the next-generation home-baking bible.

One With The Kitchen, recounts Chef Chris Valdes experience of growing up admiring his stepmom's cooking, starting a catering business at just 19 years old, and the triumphs and tribulations that shaped him into the hardworking, inspiring chef and tv personality he is today. The food network star finalist has 70 of his most popular and signature recipes included in this autobiographical cookbook inspired by his Latino roots and affinity for creating approachable and delicious dishes. Perfect for cooks of all levels looking to add some sabor to their cuisine!

Collects one hundred twenty-five recipes that adapt favorite comfort foods for overall taste enhancement, including spicy carrot ginger soup, chicken pot pie and five-flavor pound cake.

Whether you prefer it cold out of the fridge or hot and crispy on a buttery biscuit, you will find your new favorite fried chicken recipe in Fried & True, serving up more than 50 recipes for America’s most decadently delicious food. Lee Schrager has left no stone unturned in his quest to find America’s best fried chicken. From four-star restaurants to roadside fry shacks, you’ll learn how to brine your bird, give it a buttermilk bath, batter or even double batter it, season with loads of spices, and fry it up to golden perfection. Recipes to savor include: -Hattie B’s Hot Chicken -Yotam Ottolenghi’s Seeded Chicken Schnitzel with Parsley-Caper Mayonnaise -Marcus Samuelsson’s Coconut Fried Chicken with Collards and Gravy -Jacques-Imo’s Fried Chicken and Smothered Cabbage -The Loveless Café’s Fried Chicken and Hash Brown Casserole -Blackberry Farm’s Sweet Tea–Brined Fried Chicken -Charles Phan’s Hard Water Fried Chicken -Thomas Keller’s Buttermilk Fried Chicken -Wylie Dufresne’s Popeyes-Style Chicken Tenders and Biscuits Sink your teeth into Fried & True, the source of your next great fried chicken masterpiece and a tribute to America’s most beloved culinary treasure.

Rachael Ray, #1 New York Times bestselling author and media mogul, offers up the ultimate burger book. The Book of Burger is filled with over 300 recipes for burgers, sliders, sides, sloppies, hot dogs, sandwiches, sauces, toppings and more. The Queen of Burgers has drawn together her tastiest recipes for the ultimate between-the-buns experience. Whether you're cooking for one or for one hundred in your own backyard burger bash, The Book of Burger has you covered for bringing family and friends together for the love of burgers! Please 'em all—big and small—with everything from burgers to sandwiches, hot dogs, fries, sliders, and sloppies, and so much more. Start with Rach's “Big Spicy Mac,” tempting you from the cover, or go with the heavenly French Onion Burgers. And if beef isn't your thing, there are plenty of chicken, pork, salmon, veggie, and lamb patties. Want a mind-blowing sandwich? Whip up the BEST one Rachael has ever made: the 7-Hour Smoked Brisket Sandwich with Smoky BBQ Sauce. Rachael even shares her legendary pickle recipe and her own homemade burger blend. Want a fun, cute, tasty bite-size treat to pass around? Rachael is slider obsessed and you will be, too: try the Mexican Pulled Pork Sliders. Rachael's friends from the New York and South Beach Wine & Food Festivals' Burger Bashes also contribute their award-winning recipes, including Bobby Flay's Louisiana Burger and Masaharu Morimoto's Kakuni Burger. Twelve original videos (accessible by scanning QR codes) make The Book of Burger a truly multimedia experience and a smart book that celebrates the infinite possibilities of everybody's favorite food.

It's the essence of great eating with Emeril Lagasse in Louisiana Real & Rustic. Join the award-winning chef, television personality, and restaurateur on a tour down the back roads and bayous of Louisiana for some of the greatest home cooking in America. With his authentic Louisiana recipes, Emeril takes the reader on a tour of the state, from country cabins in Cajun country to the refined town houses of Creole aristocracy, bringing to life the colorful history that has made Louisiana a true culinary crossroads.

This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.