Corked & Forked: Four Seasons of Eats and Drinks

Corked & Forked: Four Seasons of Eats and Drinks

Keith Wallace


From informal foodstuff to springtime brunch, elegant dinners, and summer time grilling events, how to herald wines, cocktails, and beers with versatile pairings. Over a hundred recipes choked with information and proposals for each get together from a Sunday supper to a savory brunch to a ten-minute ceremonial dinner provide up creative dishes and beverages like grilled watermelon salad; a bloody Mary bar with all of 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 ordinary and academic, designed to educate the reader how to define nice beverages for each meal.

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