This February marks the 10th anniversary of Miami’s premier culinary spectacular, and to celebrate, creator Lee Brian Schrager has amassed the Food Network South Beach Wine & Food Festival Cookbook (Clarkson Potter; $35). A comprehensive assemblage of recipes from the nation’s greatest chefs, the book features stories and photos documenting the event’s most memorable occasions.

Sales of the flashback-filled scrapbook benefit FIU’s School of Hospitality and Tourism Management. Here, Schrager—who also launched the extremely successful Food Network New York City Wine & Food Festival and has plans for LA by 2013—serves up the dish.

OCEAN DRIVE: How would you describe your book?
LEE BRIAN SCHRAGER: If People magazine was ever to do a cookbook, they would probably do what I did: behind-the-scenes stories, photos and recipes. It’s also an armchair book, in that if you’ve not been to the festival, it does a good job of showing you what it’s about and how it got started and where we are 10 years later.

What are your favorite featured recipes?
I love Pierre Hermé’s Ligurian lemon cake; it’s fantastic. And Howie Kleinberg’s shrimp and grits. I’m also mad about Mario Batali’s orecchiette with sweet sausage and broccoli, and I love, love, love Alice Waters’ grapefruit and avocado salad.

Dishes from the Food Network South Beach Food & Wine Festival Cookbook

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