The Corked & Forked Cookbook

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The Cookbook: Four Seasons of Eats and Drinks

From casual meals to springtime brunch, classy dinners, and summer grilling parties, learn how to bring in wines, cocktails, and beers with flexible pairings.  Corked & Forked is an essential cookbook for the wine lover’s library.  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.

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 cookbook. 

Gregory Gilderman, Editor of the The Daily Beast
Corked N Forked Large

Here, finally, is a cookbook 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, The Billionaire’s Vinegar

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, First Big Crush: The Down and Dirty on Making Great Wine Down Under
Students And Friends Reading From Corked &Amp; Forked
Reading from Corked & Forked at the Wine School.

A delight for both the eye and the palate. Keith Wallace has put together a lovely cookbook 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 Tabor, author of Judgment of Paris

Keith Wallace presents a cornucopia of scrumptious, easy recipes with mouthwatering, tantalizing wine pairings. Corked & Forked will bring more Dolce to your Vita!

Michael J. Gelb, Author of Wine Drinking For Inspired Thinking

Keith 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 McGovern, Ancient Wine: The Search for the Origins of Viniculture

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.

Jason Wilson, Boozehound: On the Trail of the Rare, the Obscure, and the Overrated in Spirits

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.

Library Journal, December 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.

Publisher’s Weekly, September 10, 2011

About the Cookbook Author

Keith Wallace was born to a family of tee-totaling New England ministers and is now the executive director of the Wine School of Philadelphia and a columnist for The Daily Beast. A journalist and chef, Keith is now a full-time “wine guru.” He is a professor at Drexel University, teaching classes in restaurant management. He lives in Philadelphia.

About the Cookbook Author

Keith Wallace was born to a family of tee-totaling New England ministers and is now the executive director of the Wine School of Philadelphia and a columnist for The Daily Beast. A journalist and chef, Keith is now a full time “wine guru.” He is a professor at Drexel University,teaching classes in restaurant management. He lives in Philadelphia.

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