Corked & Forked: Buy Our Book!

Gregory Gilderman 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. 

F rom 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.

Benjamin Wallace 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.

George Tabor Judgment of Paris

 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.

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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.

Purchase via Amazon