From 2011, the bestselling book from the Wine School’s founder. A signed edition. Sold out since 2012, we’ve kept these editions under lock and key at the Wine School of Philadelphia. Now that we are offering retail sales, we can finally offer them to you.
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.
“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.” Publisher’s Weekly online September 10, 2011
“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.” Patrick Edward McGovern, author of Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages
“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.” George Taber, author of IACP award-winning To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle
“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.” Benjamin Wallace, author of The Billionaire’s Vinegar
“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.” Eric Arnold, author of First Big Crush: The Down and Dirty on Making Great Wine Down Under
“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