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

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Harry Potter and the Cursed Child
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Product Details

  • Paperback: 200 pages
  • Publisher: Running Press (Aug. 23 2011)
  • Language: English
  • ISBN-10: 0762439823
  • ISBN-13: 978-0762439829
  • Product Dimensions: 25.4 x 20.3 x 2.5 cm
  • Shipping Weight: 794 g
  • Average Customer Review: Be the first to review this item
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Product Description


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.

Customer Reviews

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Most Helpful Customer Reviews on (beta) HASH(0xa518e6f0) out of 5 stars 11 reviews
11 of 12 people found the following review helpful
HASH(0xa5450e7c) out of 5 stars Much More Than Expected - And I Expected a Lot! Sept. 25 2011
By AgnesMack - Published on
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. Not only do I now have a list of specific food and drink pairings but I have a better understanding of how to match them myself.

The author clearly planned his book very carefully and it showed. For example, the summer sections focused on recipes that don't require you to heat up your house by using your stove. Many of those recipes were grilled but the author was quick to point out that he'd accomplished them all using just a $25 grill.

The writing style was casual and fun but the author certainly proved himself to be an expert on the topics. I enjoyed many of his little asides, such as his pairing advice for one specific meal: "Stay away from white zinfandel or anything with a cartoon animal on it."

My favorite section was the farmer's market section, which focused on using fresh, local ingredients. Some of these recipes sounded really delectable, like the fava beans with mint and bacon and the strawberries with sour cream and brown sugar. Yum!
6 of 6 people found the following review helpful
HASH(0xa518b300) out of 5 stars Corked & Forked: Four Seasons of Eats and Drinks Sept. 14 2011
By Diamond - Published on
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. I have gained insights about condiments, beverage pairings, and so
much more. I have been able to take risks in my cooking that I would not
ordinarily take and that has proven to produce some wonderfully tasty and
fun meals for those around me.
3 of 3 people found the following review helpful
HASH(0xa51417e0) out of 5 stars Amazing Assortments of Recipes Oct. 12 2011
By Angela - Published on
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. This way an ordinary individual can use it to make tempting delights in his kitchen without the need to buy any costly appliances or ingredients. 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.
3 of 3 people found the following review helpful
HASH(0xa514557c) out of 5 stars Corked & Forked Review Sept. 27 2011
By Joy - Published on
Format: Paperback
Corked & Forked is unlike any cookbook I have come across on the market today. Most cookbooks offer a little introductory information about the author and then proceed to have page after page of boring step by step recipes. If you are lucky you might get an image of what the dish is supposed to look like, but that is about it. Corked & Forked is so much more than this. It is not only a guide to cooking some of the most unique and tasteful dishes, but it is also a tool to help you become a more cultured and knowledgeable chef altogether.

One thing in particular that I appreciate is the book's organization. As someone who admittedly suffers from a slight case of OCD, I love the ease with which I am able to find recipes. Not only are meals categorized by season, but they are also subcategorized which offers a great system when looking for a specific dish to coincide with a specific theme or event.
Whether you are looking for a meal to coincide with your Fourth of July theme, looking for some dishes to add to the Thanksgiving menu, or simply looking for something new to introduce to your family; there is no shortage of ideas.

I found it an added bonus that the cookbook contained a mass amount of information aside from simple recipes. I learned about so many aspects of the culinary arts that I inevitably found myself growing as a chef without even trying. I now know about many aspects from condiments to drink pairings which are all very significant to the overall preparation and presentation of the dishes that are prepared.

I would have to say that I love this book. In fact, that may be an understatement. It has certainly made its way onto my list of most frequently referenced cookbooks when preparing for dinner parties or when looking to spice things up for my friends and family.

Those who read it will find that it is a great addition to their cookbook arsenal and find that it is a huge asset in the kitchen.
3 of 3 people found the following review helpful
HASH(0xa761c46c) out of 5 stars My favorite new cookbook Aug. 15 2011
By Beth - Published on
Format: Paperback
I orignally bought this book for it's wine and beer pairings, which are very good. I especially like the coctail pairings: the gin popcicle is simply amazing. I made it during the heatwave in August 2011, and all my friends went crazy for it! The author is a sommelier or something of the sort, so you would expect that the pairings would be very good.

What you may not expect is that it's a really great read and, truth be told, a beautifully written book. I ended up letting a friend (whose never bought a cookbook in her life) borrow it, and she read it cover to cover. The tone is very laid back, and occasionally irreverent.

For most folks, the most important ingredient will be the recipes. They are very creative but also very simple. It is clear the author wanted to write a book that normal folks could use. All in all, this is probably the most usefull cookbook I have bought in a few years.

It's not a perfect book, though. I think it tries to be too "cool" in spots, and occasionally the artwork gets in the way of the writing. I also am not sure the whole "menu" type of organization works. Those are minor issues to what is, all in all, an amazing cookbook.