www.sneakychef.com
www.juliehasson.com
www.foodinjars.com
www.thenaptimechef.com
www.feedmebubbe.com
www.5secondrule.typepad.com
www.harvesteating.com
CORKED & FORKED
FOUR SEASONS OF EATS & DRINKS
By Keith Wallace
ENLARGE COVER
VIEW INTERIOR SPREADS
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.
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.
FULL-COLOR PHOTOGRAPHY THROUGHOUT
208 pages 8 x 10
$23.00 /$26.50 CAN /£12.99 UK
ISBN 978-0-7624-3982-9 • pb
Territory: W
Subject Category: COOKING/ Holiday
E-Book ISBN 978-0-7624-4365-9
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