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CORKED & FORKED Four Seasons of Eats Drinks Keith Wallace Cookbook Recipes
USD9,99
Aproximadamente8,60 EUR
Estado:
“Like new softcover.”
Como nuevo
Libro en perfecto estado y poco leído. La tapa no tiene desperfectos y si procede, con sobrecubierta para las tapas duras. Incluye todas las páginas sin arrugas ni roturas. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
- ¡Cómpralo ya!CORKED & FORKED Four Seasons of Eats Drinks Keith Wallace Cookbook Recipes
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Envío:
USD4,90 (aprox. 4,22 EUR) USPS Media MailTM.
Ubicado en: Minneapolis, Minnesota, Estados Unidos
Entrega:
Entrega prevista entre el jue. 16 oct. y el lun. 20 oct. a 94104
Devoluciones:
30 días para devoluciones. El comprador paga el envío de la devolución..
Pagos:
Compra con confianza
El vendedor asume toda la responsabilidad de este anuncio.
N.º de artículo de eBay:364019088048
Última actualización el 12 abr 2024 23:00:07 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- Como nuevo
- Notas del vendedor
- “Like new softcover.”
- Cookery Topic
- Drinks
- Signed
- No
- Ex Libris
- No
- Title
- Corked & Forked: Four Seasons or Eats & Drinks
- Narrative Type
- Nonfiction
- Age Level
- Adults
- Original Language
- English
- Intended Audience
- Adults
- Inscribed
- No
- Vintage
- No
- Personalize
- No
- Type
- Cookbook
- Special Attributes
- Illustrated
- Personalized
- No
- Country/Region of Manufacture
- United States
- Subjects
- Food & Drink
- ISBN
- 9780762439829
Acerca de este producto
Product Identifiers
Publisher
Running Press
ISBN-10
0762439823
ISBN-13
9780762439829
eBay Product ID (ePID)
102961143
Product Key Features
Book Title
Corked and Forked : Four Seasons of Eats and Drinks
Number of Pages
200 Pages
Language
English
Topic
General, Entertaining
Publication Year
2011
Genre
Cooking
Format
Trade Paperback
Dimensions
Item Height
1.5 in
Item Weight
27.5 Oz
Item Length
10 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
Reviews
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 Ive seen in a long time. Thanks to Wallace, well 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 isnt just the mouth-watering recipes; its 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 elixirwhether 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. Its a feast ready to be enjoyed. Benjamin Wallace, author of The Billionaires 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. , 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 elixirwhether 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."
Synopsis
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., 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.
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