Corked & Forked
Four Seasons of Eats and Drinks
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- $15.99
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- $15.99
Publisher Description
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.
PUBLISHERS WEEKLY
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.
