Corked & Forked Four Seasons of Eats and Drinks
Corked & Forked: Four Seasons of Eats and Drinks by Keith Wallace, published by Running Press on August 23, 2011, offers a comprehensive guide to pairing food with beverages across various occasions. This 200-page book presents over 100 recipes that cater to a range of dining experiences, from casual meals to elegant dinners and summer grilling parties. The focus is on flexible pairings of wines, cocktails, and beers, providing readers with inventive dishes and drinks that enhance their culinary experiences.
Readers will discover a variety of recipes, including grilled watermelon salad, ricotta gnocchi, and rack of lamb, alongside tips for creating a bloody Mary bar and other engaging dining ideas. The book emphasizes educational pairings, making it accessible for those looking to enhance their cooking and entertaining skills. With its focus on cooking and entertaining, Corked & Forked serves as a practical resource for anyone interested in exploring the art of food and drink pairings throughout the seasons.
Official synopsis Publisher
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.
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