Corked & Forked: Four Seasons of Eats and Drinksby Keith Wallace
From casual meals to springtime brunch, classy dinners, and summer grilling parties, learn how to bring in wines, cocktails, and beers with flexible pairings. Over 100 recipes jam-packed with tips and suggestions for every occasion from a Sunday supper to a savory brunch to a ten-minute feast offer up inventive dishes and drinks like grilled watermelon salad; a bloody Mary bar with all the fixins; oystas Rockafella;” ricotta gnocchi; fava beans with mint and bacon; rack of lamb; black pepper martinis; and chocolate and salt torte. The pairings are undemanding and educational, designed to teach the reader how to find great drinks for every meal.
“I own two types of cookbooks: Those that are dog-eared and adorned with spills, splashes and burns, and those that barely have the spine cracked. Corked & Forked is sure to be in the splashed-and-burned category. This is the first useful, smart, thoughtful guide to food and drink that I’ve seen in a long time. Thanks to Wallace, we’ll all be overweight and drunk in no time.”
Michael J. Gelb, author of Wine Drinking For Inspired Thinking: Uncork Your Creative Juices and How to Think Like Leonardo Da Vinci: 7 Steps to Genius Every day
“Keith Wallace presents a cornucopia of scrumptious, easy recipes with mouthwatering, tantalizing wine pairings. Corked & Forked will bring more Dolce to your Vita!”
Gregory Gilderman, senior editor at The Daily Beast
”What makes Corked & Forked so exciting isn’t just the mouth-watering recipes; it’s the knowledge and creativity Keith Wallace brings to everything he tackles here: food, wine, beer, cocktails, and how they can come together for a perfect meal. An outstanding book.”
Patrick E. McGovern, author of Ancient Wine: The Search for the Origins of Viniculture and Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages
“Keith Wallace takes us on a wonderfully innovative, seasonal journey of culinary delights. Many of the recipes, enticingly displayed in color, are of his own design, and incorporate fresh, flavorful ingredients from around the world. He washes all this down with the perfectly matched elixir–whether a fine Morellino di Scansano or Oregon Pinot, sinfully rich microbrew, or enticing cocktail.”
George Taber, author of IACP award-winning To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle
“A delight for both the eye and the palate. Keith Wallace has put together a lovely book with wonderful recipes and interesting beverage recommendations including not just wines but a host of other appealing drinks. It’s a feast ready to be enjoyed.”
Benjamin Wallace, author of The Billionaire’s Vinegar
“Here, finally, is a book that puts wine in its proper place, showcasing it not in sterile isolation but as food's boon companion. I want to make a ridiculous number of Keith Wallace's recipes, and when I do, I'll know just what to drink with them.”
Jason Wilson, author of Boozehound: On the Trail of the Rare, the Obscure, and the Overrated in Spirits and columnist for the Washington Post
“I trust Keith Wallace's advice on what to drink and eat implicitly. So if the man tells me to pop open a French cider with my grilled kebabs or mix up a Sazerac to go with my burger, then dammit, that's just what I'm going to do. Wallace is no drinks nerd, and Corked & Forked never loses sight of the bigger picture, namely how drinks help create wonderful, memorable experiences at the table.”
Publisher’s Weekly online September 10, 2011
“Former chef and food writer Wallace’s thoughtful collection of seasonal menus for dinner parties gives cooks of all skill levels and tastes numerous ideas for their next get-together. Wallace does his best to simplify dishes without sacrificing flavor, with a Turducken that is markedly easier than the labor-intensive classic, and a nine-ingredient Three Pigs and a Duck Soup that gets a major flavor boost from four cups of duck stock. However, these dishes call for some advance planning. For example, his Brined and Thymed pork shoulder is soaked for five to eight days before hitting the grill. They’ll also call for some belt loosening: Roasted Butternut Squash with Sage and Parmesan calls for two sticks of butter, his burger incorporates a half cup of bacon grease into the patty mixture, and the “Evil Frosting” for his “Innocent Cupcakes” is composed of three-quarters of a cup of lard and eight ounces of Marshmallow Fluff. Though some of his recommendations for wine get painfully specific, tipplers will appreciate Wallace’s beer, wine, and cocktail pairings, which result in well-rounded meals sure to please palates and garner rave reviews.” (Sept.)
Library Journal, Ann Weber, Bellarmine Coll. Preparatory, San José, CA
"Organizing his book by season and occasion… the menus vary from serving a large wintertime house party for 20 to an intimate party under the stars for four to six guests. A variety of basic recipes are presented in a colorful and easy-to-navigate format. The beverage pairings and the presentation by menu will give confidence to novices and release seasoned hosts to spend more time enjoying their guests."
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Meet the Author
Keith Wallace is the founder of the Philadelphia Wine School as well as a columnist for The Daily Beast and Philadelphia Style Magazine. A former journalist and sous chef, Keith is now a full time wine guru. He has been interviewed by multiple national and local publications such as Philadelphia Magazine, NPR, and Wine Spectator Online. Keith is usually accompanied by his two loving dogs, Rose and Coco, and lives in Philadelphia.
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