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Corked & Forked: Four Seasons of Eats and Drinks Paperback – August 23, 2011


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Product Details

  • Paperback: 200 pages
  • Publisher: Running Press (August 23, 2011)
  • Language: English
  • ISBN-10: 0762439823
  • ISBN-13: 978-0762439829
  • Product Dimensions: 9.8 x 7.9 x 1.2 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #980,438 in Books (See Top 100 in Books)

Editorial Reviews

Review

Eric Arnold, author of First Big Crush: The Down and Dirty on Making Great Wine Down Under
“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."

About 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.

More About the 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.

Customer Reviews

4.9 out of 5 stars
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He is very detailed and specific, yet still easy to follow and understand throughout the book.
Diamond
Corked & Forked is for keeps and I think I would forever look back to it in deciding any special event in my home even in the distant future.
Angela
The ingredients listed in the recipes are simple and comprises of both exotic and everyday items.
Sheryl

Most Helpful Customer Reviews

11 of 12 people found the following review helpful By AgnesMack on September 25, 2011
Format: Paperback
Corked & Forked really exceeded my expectations in every way. The layout was beautiful and the photographs were positively mouth watering but it was the content that really impressed me.

This a book that can be enjoyed by all and that offers really useful tips, like using your refrigerator's crisper drawer if you don't have a bowl large enough to brine a large piece of meat, or freezing beef to make it easier to slice.

Those who are new to cooking will appreciate that each recipe includes step by step directions of all the necessary preparation. For example, the chef's take on deviled eggs thoroughly covers the best methods for cooking the eggs.

It's also a book that even the most seasoned home chefs will be inspired by. Most of the recipes are unlike anything I've ever heard of. Grilled watermelon with olives and feta, and salmon ceviche with crispy chickpeas were some of my favorites. Even the recipes that we've all seen done before have a unique twist that I never would have thought of, like a turkducken recipe that only includes one full animal and simply incorporates the essence of other ingredients.

Of course one of the things that drew me to this book was the drink pairings and they did not disappoint! The book is split into four sections, each corresponding with a season, and within each section are several chapters, each one focusing on a meal. The pairings at the end of each meal were extremely useful and gave several options. Many of the pairings also included a choice of one beverage that could go with the entire meal but also broke it down to a drink for each portion of the meal.

I also appreciated that the author didn't just list what drinks should go with which foods but actually talked about why they worked in very simple terms.
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6 of 6 people found the following review helpful By Diamond on September 14, 2011
Format: Paperback
The book is absolutely well done. Initially I thought that this was going to
be a traditional cookbook; basically a bullet list of steps in order to
prepare a particular dish. Upon reading the introduction, I realized that I
was going to get more than what I bargained for.

The book is well written. There is a unique conversational tone that is used
which makes it seem that an old friend is simply telling you how to make his
favorite dish. It is this tone that makes it easy to forget you are reading a
cookbook. The recipe directions are easy to follow which allows a novice to
understand and prepare the incorporated dishes.

It is very clear that the author is both skilled and passionate about the
culinary arts. He is very detailed and specific, yet still easy to follow
and understand throughout the book. From the introductory information about
the dishes being prepared to the beautifully captured images; the author's
personal touch is strongly felt.

I truly believe there is something for everyone within this book.
Vegetarians will be pleased by the number of dishes that suit their needs.
Also, social beings such as me who like to host parties and gatherings will
love the many theme based meals within the book.

I also appreciate the organization of the book which makes planning quite
simple. It is broken down by season and then into smaller subsets which
further simplifies the meal or event planning process.

Those who purchase the book will enjoy it for its recipes as well as its
tidbits of information located on every page. Not only have I prepared great
meals for friends and family, but I have learned a lot about the art of
cooking.
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3 of 3 people found the following review helpful By Angela on October 12, 2011
Format: Paperback
The book Corked & Forked has a truly wide assortment of menus grouped together in a tidy order. It is a great one for a starter as it defines each meal in a clear and concise manner. Everything is listed in a perfect order so that when you want to cook a specific meal then all you have to do is turn to the relevant page number read the ingredients listed, make the suggested preparations and you can easily come up with the desired recipe made to perfection. From outdoor summer picnics to full meal courses, the author has thoughtfully penned together the right blend of eatables and accompanied drinks to make each occasion a confirmed success.
I was not aware that a simple burger can be prepared in such varieties of ways. For me burger just came in a few standard varieties such as chicken burger, hamburger, cheese burger and so on. But, here I was presented with the yummy Vegetabalarian burger and the mouth watering Wagyu~ish burger that really are a great assortments of flavors. The writer seems to be an experimentalist who loves to experiment and come up with new and tempting recipes. He seems to understand the textures of food and is so much comfortable in the cuisine department that his ease simply reaches out to you. He builds a confidence in the reader that we can plan any menu and any event for our family and friends simply by closely following the lines of the book. Hence, your fingers just itches to try out the various recipes listed there and bag the praises of everyone.
I usually prefer non-veg food over the veggies, but some of the vegetarian recipes (like the grilled watermelon salad) looked so good that I am even tempted to try them out. On a smaller note, the thing that attracted me to this cookbook was that the author has stuck to the basic utensils in making all the recipes.
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