(MMD Newswire) -- Published by Running Press, Corked & Forked: Four Seasons of Eats and Drinks is the new cookbook for summertime.

Written by Keith Wallace, a former chef and sommelier, is full of great recipes for the summer. From a "Vegetabalarian Burger" to a "Cantaloupe and Gin Popsicle" the recipes are cutting edge and exceptionally simple.

As a former sommelier, Keith offers a fantastic selection of tasty and inexpensive pairings for every dish and meal. The most exciting pairings are his cocktails, which include such pre-prohibition favorites as a classic Sazerac and such modern gems as a Basil Caipirinha.

The cookbook is a seasonal resource, with recipes and pairings organized by dinner themes. For instance, the summertime section included chapters entitled "Twenties-Era Picnic", "Grilling with Friends" , and "Dinner under the Stars". Each recipe is innovative and fun, but very simple to execute. Most importantly, Keith doesn't use any exotic ingredients. Which means everyone can make his food, despite how innovative they may sound.

Keith is currently the executive director of the Wine School of Philadelphia and the publisher of Epikur Magazine. He writes about food and wine for several magazines.

Contact: Alana Zerbe

Email: press@vinology.com

Phone: 215-965-1514 x66